3/4 bottle of flat beer of your liking (in Kentucky, that would be BBC Altbier)
16 ounces sharp cheddar cheese, grated; use a combination of your favorites or one that always speaks to you
2 garlic cloves, minced
1/4 medium onion, minced
1/4 teaspoon Tabasco or hot sauce of choice
1/4 teaspoon Worcestershire sauce (in Kentucky that would be Bourbon Barrel Aged) — vegetarian Worcestershire would be fine here as would Pickapeppa sauce
1/4 teaspoon coarse ground black pepper
1/8 teaspoon salt
1 teaspoon dry mustard (this is a KOD addition)
Pour a 12-ounce bottle of beer of your choosing into a glass and allow it to sit until it looses its effervescence. This could take up to an hour, but don’t worry if you don’t have that much time.
Combine all ingredients except beer in food processor and PULSE until slightly blended. Then turn processor ON and slowly pour beer through food chute. Mixture will be soft, but will harden in refrigerator.
Make one or two days ahead of time, as taste is better once flavors have time to blend. Serve in a ceramic crock or ramekin with pretzel rods, crackers, celery sticks, carrot sticks, and radishes. Act like you’ve lived in Kentucky all your life.