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Rek-Lis Brewing Company


Gouda Beer Cheese Sauce



1 quart heavy cream
1 quart milk
2 cups Rek-Lis BYP
2 cups of pepper jack cheese
3 cups of gouda, shredded 1⁄2 tbsp pepper
1 tbsp salt
1⁄2 cup roux

Plus 1–4 cans of Rek-Lis BYP for staying hydrated while cooking!


Add your cream and milk to a thick-bottomed pot and scald (about 100 ̊F) Shred your cheese and gather other ingredients while your cream is heating. This is also a good time to drink some BYP! Stay Hydrated!
Melt 1⁄2 a pound (2 sticks) of butter in a separate pot. Once melted, mix 1⁄2 pound of flour and cook roux until there is a nutty aroma.

Mix your cheeses and beer in with your cream. Don’t be afraid to mix in some different cheeses or add extra. This is cooking, and it should be fun and adventurous! Drink some more BYP while you wait for your cheese to melt a bit more.

Once the cheese has been fully incorporated, slowly add some roux until you get the right consistency. What’s the right consistency you might ask? That’s whatever you want it to be. Want it a little thinner, so you can eat
it like a soup? You do you! If you want it thicker so you can dip bread in it while you sip a German-inspired beer on your deck? Go for it! We suggest the Reklis Kolsch.

Alright last and probably most importantly…season it! Start with salt and pepper. Those are your base seasonings and provide balance. But don’t be afraid to get weird with it – throw some nutmeg, garlic or onion powder. It doesn’t matter what you add, all that matters is that you had fun making it and it works well with what your pairing it with. We like to add bacon and scallions to it and put it right on a baked potato!