Obatzda Recipe (German Beer Cheese Dip) (2024)

FAQs

What is Obatzda made of? ›

Obatzda is traditionally made with Camembert cheese and butter, plus beer, paprika and often caraway. We add cream cheese for extra spreadability. And like all of our best dip recipes, Obatzda is easy to make from ingredients you can find at any grocery store.

Obatzda [ˈoːbatsdɐ] (also spelt Obazda and Obatzter) is a Bavarian cheese spread. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter.

Beer cheese dip is typically made by heating beer with ingredients like garlic, mustard, and Worcestershire sauce in a saucepan until the beer reduces, mixing in cheese and milk, and continuing to cook until the cheese is melted. The resulting mixture is a cheesy spread that can be served warm or cool.

Instead, Arias likes to use a German hefeweizen in beer cheese. A hefeweizen is a type of wheat beer that is perfect for warm weather sipping — it has a pleasantly bready taste but is also very crisp.

Obatzda History

Obatzda dates back to the 1800s when it was first created by an innkeeper called Katharina Eisenreich. It's thought she made the tasty dish using leftover ingredients, and the dish proved to be wildly popular with the guests at her Bavarian inn. Obatzda was extremely popular during the 1920s.

Fruity wheat beers pair especially well with cheese! Dark Beers: Stouts and porters also make a great beer cheese sauce, but are best paired with a sharp, funky cheese that can stand up to their strong, rich flavors. Super-hoppy IPAs: If you love this style of beer, go for it.

Why is my beer cheese dip grainy? Using pre-grated cheeses that contain substances preventing them from clumping may be the reason. Another reason may be adding too much cheese at once. Add the cheese gradually and whisk after each addition waiting for the cheese to melt.

Add a bit less milk for a thicker dip or more milk for a thinner sauce. No matter the final consistency or what you serve it with, I promise you're going to love this beer cheese dip recipe.

By far the most popular type of beer in Germany is pilsner, generally known as 'Pils'. The light-golden beer with the dry hoppy aroma is very popular in the North, West and East.

What German beer tastes like bacon? ›

The amber marzen (a.k.a. Oktoberfest) style is the most common form of rauchbier, but the smoked grains can be added to any style of beer to make it a bacony wonder. And yes, Schlenkerla knows its beer taste like bacon.

Filtered and unfiltered German wheat beers. Weizenbier and Weißbier are the standard German names for wheat beer – Weizen is German for "wheat", and weiß is German for "white". Dunkelweizen is a dark wheat beer. Hefeweizen is an unfiltered wheat beer.

German brewing is unique in its adherence to the purity law of 1516, which dictates that beer must only contain hops, barley and water. Known as the Reinheitsgebot, the law originated in Bavaria to protect rye and wheat for breadmaking.

Bergkäse (German for 'mountain cheese') refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies.

Primarily crafted from milk, butter, and melted cheddar, plus a bit of beer, the dip might lead some to wonder if it includes enough alcohol to feel a booze-induced impact. Rest assured, while beer cheese does contain alcohol, it's typically not enough to give anyone a buzz.