Bartendings Finest

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Why is my soup bitter beer?

I was trying to duplicate a beer cheese soup that recently ate. It tasted like Velveeta and beer and very salty. I used 2 cans cheddar cheese soup, 1 can of milk, Velveeta 8oz, 2tsp Worcestershire, and a can of Bud. Simmered for a bit, and still has a strong bitter taste .. virtually all of the beer. Any idea how to fix this problem? Please, no recipes website … most of them use cream of chicken or celery soup. If I used white wine instead?

Hops add bitterness to beer. That is a deliberate part of the flavor profile. It is well known in beer. (At least for some people. I'm not crazy about her.) And that brings warm from the bitter taste even more. In a beef stew flavored tang racing, but on a plate mild taste, like a cheese soup, which can be too. Want a beer with less hops flavor. American lager like Bud are very low in hops flavor (So like the taste of malt, or really any flavor), but apparently too much for this purpose. I like brown ales for that purpose. I've had good luck with Newcastle, but my favorite is Chimay Trappist Ale. You can also try something with a stronger flavor cheese, like Cheddar. But using cheddar cheese, you have to make a white sauce base, cheddar cheese, because in turn clumpy otherwise. (Velveeta is full of emulsifiers to prevent clumpy turn when it melts.) The following recipe will show you that. (No canned cream soup in it, I promise. I can use a recipe similar to this one.) You can do it with white wine instead of beer, but make it a very dry but not white oak. A rare sweet be white, one a bitter oak. I would say that an unoaked, soft, buttery Chardonnay is your best bet.

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