Potted Bock Beer and Brie Spread

Other Links

4 cup Servings


2 wheels baby brie cheese (about 13 oz each), rind removed

4 ounces sharp white Cheddar cheese, cut into chunks

2/3 cup Pale Bock beer

1/3 cup sun-dried tomatoes, finely diced

1 Tablespoon horseradish sauce

1 Tablespoon white wine Worcestershire sauce

½ teaspoon freshly ground black pepper

¼ cup parsley, chopped


Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper. Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.


Add parsley. Pulse mixture just to incorporate. If mixture remains too thick, work in a little more beer until desired spreading consistency is reached. Pack into two (2 cup) crocks; cover surface of spread with plastic wrap. Refrigerate at least one day before serving to allow flavors to blend. (Spread may be made up to 1 week ahead and refrigerated.)


Let spread come to room temperature before serving. Accompany with crackers, raw vegetables, and/or breadsticks. Nutrition Information, per 2 tablespoon serving: 90 calories; 7 g fat; 4.5 g saturated fat; 1 g carbohydrate

*This information provided by National Beer Wholesalers Association, www.nbwa.org.


Beer Fun & Facts


Cooking with Beer Recipes



Soups, Stews and Sides

Main Dishes




Beer Terms


Health Research