Brew Ha Yum

Perfect for the beer connoisseur in your life: Brewferm. The name ain't sexy, but in a blink of a buzzed eye you or your buds will be making craft Belgium suds. Each kit comes with everything you need to clean, ferment, and cap your pints, as well as all the necessary ingredients-- all carefully ore-measured and ready to brew. Simply add sugar and water, and then follow the instructions. In a couple of weeks, you'll be sampling:

Tripel Terror -- A strong and malty beer that’s slightly spiced
Flemish Fiend -- An aromatic beer with lingering licorice notes
Belgian 1774 -- A brown ale with light sourness and a sweet aftertaste   
Dubbel Damme -- A Belgian Dubbel that’s dark, chocolatey, and rich
Divine Deliverance -- A Belgian IPA  with that signature herbal, bitter aftertaste
Pious Pilsner -- A refreshing Pilsner with a slight bitterness and hop aroma
Beastly Belge -- A true Belgian ale with malt undertones and a soft finish
Bighorn Blonde -- A full-bodied yet balanced beer with high alcohol content
Sinister Stout -- A dark smooth beer with hints of chocolate and coffee
Sacred Saison -- A richly golden beer with flavors of herbs, spices, and fruit
Wicked Wheat -- A cloudy, complex, tart yet fresh brew

That's great. But let's kick this up to the next level. Your own beer cheese sauce!!!
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​Creamy Beer Cheese Sauce

Ingredients:
3 Tbsp butter
3 Tbsp all purpose flour
1/2 cup lager beer
1 cup whole milk (half and half or heavy cream may be substituted)
1 tsp grainy dijon mustard (or regular dijon)
1/2 - 1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
pinch of dried parsley (optional)
3 cups shredded cheddar cheese (or your favorite cheese) (about 12 oz) 

Instructions:
In a saucepan, melt butter over medium heat. Add flour and whisk until combined.  Cook 30 seconds, while whisking occasionally. Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour. Cook over medium heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. Add cheese, a handful at a time, and stir until completely melted.  Serve warm.

*recipe courtesy of www.thechunkychef.com

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