When the sun sets in the west a little earlier and the night, autumn, and winter temperatures begin to dip, nothing warms the body and soul like a bit of comfort food. In fall and winter, a warm bowl of Beer & Cheese soup is always welcomed. Who doesn’t enjoy a steaming bowl of liquid cheese with a cool glass of malty beer?
Beer cheese soup has deep roots in Europe, where it evolved from simpler beer-based soups. Its origins trace back to medieval Europe, when beer soup (known as biersuppe in German) was a common breakfast item, often poured over stale bread or thickened with egg yolks, serving as a safe alternative to contaminated water because the low-alcohol “small beer” used in brewing was considered safe. This practice was widespread as a nutrient-dense meal during cold winter months, providing hydration and calories.
Beer cheese soup began in Europe, where it developed independently from nation to nation. In Germany, early recipes from the 17th century, such as those in Marx Rumpolt’s 1604 cookbook, featured unfiltered white beer, cloves, rye bread, and butter, with the soup sometimes including cheese by the 1600s. It was a staple for rulers like Prince Friedrich Wilhelm of Brandenburg-Prussia, who started his day with it. Authentic versions were often dairy-free, relying on blended potatoes for creaminess. The French made a soup called Soupe à la Bière, which uses light beer, potatoes, leeks, herbs, and croutons, without dairy or cheese in its traditional form.
The dish crossed the Atlantic with European immigrants, evolving in the 19th century into the cheese-heavy version popular today in the United States, particularly in the Upper Midwest. Wisconsin, with its strong German heritage and prominence in beer and cheese production, is often credited with modernizing beer cheese soup, using ingredients like cheddar, lager, butter, garlic, and sometimes brown sugar or vegetables for a tangy, creamy profile. It’s embraced in American pub and comfort food cuisines, appearing on menus in states like Minnesota and Illinois, and has inspired adaptations like dips or toppings for nachos and pretzels.
While cheese was occasionally part of early European recipes, its prominent role is largely an American innovation to avoid curdling issues with certain beers. Today, the soup remains a cozy, versatile dish in both historical European contexts and contemporary U.S. Midwest fare.
This delicious and congenial soup is excellent for autumn weekend days and game-watching parties. Serve it in a crockpot to keep it warm, and you and your guests can serve yourselves.
- 1/2 cup butter
- 1 chopped medium-sized yellow onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 cup all-purpose flour
- 2 cups chicken broth
- 12 ounces of Beer (I like an Oktoberfest, but any amber beer will do; avoid hoppy beers)
- 2 cups shredded Allgäuer Emmentaler cheese
- 2 cups shredded Tilsiter cheese
- 2 cups half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
Our Beer & Cheese Soupe Recipe
Note – If you cannot locate the cheeses, feel free to use a sharp cheddar and a Swiss-style cheese. The important thing is to use two or more different cheeses to create a more complex flavor. You can find almost any cheese you desire at The Cheese Delicatessen.
Melt butter in a heavy pot over medium heat, and then add chopped onion, carrot, and celery. Sauté vegetables until soft and then spoon on the flour. Cook for about five minutes, stirring often. Add chicken broth and beer, stirring with some vigor to incorporate it properly. Heat until it reaches a soft boil, then reduce the heat to a simmer. Add half-and-half salt, dry mustard, and Worcestershire sauce. Slowly add cheese, a handful at a time, and stir in until smooth. Reduce the heat to low and cook until the soup has thickened.
At this point, you can consider add-ons. Pieces of smoked sausage, browned in another pan, are a favorite addition, as are large croutons (I like dark bread, perhaps pumpernickel).
Serve with a cool glass of malty beer. Of course, you could go with wine. A cool glass of Riesling or Gewürztraminer would be a great choice. However, this is BEER & cheese soup, so beer is preferred.
We recommend a cool glass of Amber Lager or Märzen (Oktoberfest).