Combine all ingredients (minus beer) in a mixing glass with ice.
Top with beer then strain in to a collins glass.
Bourbon Beer Cheese
3 cups cheese sauce (recipe below)
4 oz of preferred stout beer, avoid overly flavored or chocolate stouts
1.5 oz Bulleit Bourbon
Pretzel bread for dipping
Let cheese sauce come to room temperature
Quickly whisk in beer and bourbon, making sure they are fully incorporated
Slice pretzel bread to manageable pieces, leaving bread attached at the bottom. Spray with pan spray, sprinkle with coarse salt, and bake on 400 for 3 minutes
1 Spanish onion, julienned
10 cloves garlic, smashed
½ lb of butter
½ lb All Purpose Flour
Juice and zest of 1 lemon
½ lb American cheese
1 lb sharp cheddar cheese
½ lb smoked gouda
½ lb goat cheese
1 gallon of milk
Kosher salt and black pepper
In a heavy-bottomed saucepot on medium-high heat, melt butter, then sweet onion and garlic until translucent, being careful not to burn the garlic. Add flour and stir, being sure flour and butter are fully incorporated.
Increase heat to high and add 1 quart of milk. Do not walk away from the pot. Stir until you are at a boil. You will notice your mixture coming together and getting very thick.
Transfer mixture to a blender, and make sure it is thoroughly blended. If you have to add more milk to keep it moving and blending, it is okay to do so at this time.
Place back in the saucepot, on medium heat, add another quart of milk. Bring contents to a boil, then cut heat to medium-low, and add, in order: American cheese, cheddar, goat cheese, and gouda, allowing each cheese to melt and incorporate before adding the next cheese entirely.
Add more milk, ensuring your cheese sauce is brought back to a boil until you achieve your desired cheese sauce consistency. Add kosher salt and black pepper to taste.