Betty’s Version of Hall’s Snappy Beer Cheese Recipe
In this video, Betty demonstrates how to make a Kentucky favorite, Hall’s Snappy Beer Cheese. I am posting this recipe to show you how to make the luscious beer cheese that my husband and I enjoyed on our trip to Hall’s on the River restaurant, where we had a late lunch of Beer Cheese, Deep Fried Banana Peppers, Fried Catfish, Coleslaw, Beer Cheese Grits, Derby Pie, a soda, and a tall glass of iced tea. (Please see the video of our trip, if you are interested.) The recipe has been around since the 1940s and is a famous offering of the restaurant. Here is a recipe for Hall’s Snappy Beer Cheese! Ingredients: 2 cups finely shredded sharp cheddar cheese ¼ cup stale beer (Open the beer, and let it sit overnight.) ¼ teaspoon garlic powder ¼ teaspoon ground red pepper (Go easy on the amount of red pepper, unless you want it quite spicy!) ¼ teaspoon hot pepper sauce (Tabasco, or other hot pepper sauce will be fine.) saltine crackers carrot sticks, washed, peeled, dried with paper toweling, and cut into sticks celery sticks, washed, dried with paper toweling, and cut into sticks Add 2 cups shredded cheese, ¼ teaspoon garlic powder, ¼ teaspoon ground red pepper, and ¼ teaspoon hot pepper sauce to a food processor and mix until somewhat combined. Slowly pour in 1/4 cup beer, and continue to mix with the food processor until creamy. Check the consistency of your beer cheese spread. If it is very stiff, blend in more beer, just a little at a time, until it is of perfect consistency …
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October 5th, 2009 at 3:20 pm
I’ve bought the stuff to make your beer cheese recipe.can’t wait to see how it turns out.
October 5th, 2009 at 6:46 pm
It should turn out great! Thanks for your comment!
–Betty
October 6th, 2009 at 5:14 pm
hey i tried your beer cheese recipe and it was great..but I have a question,do you leave the can/bottle of beer open on the counter or in the fridge to get it stale?
October 7th, 2009 at 9:39 am
I left mine open on the counter. I don’t think it matters, you just want eliminate the foam . I’m glad you liked the beer cheese! Thanks for the great feedback!
–Betty
October 9th, 2009 at 4:07 pm
Hi,
Snappy Beer Cheese, another newbie for me…
thank you for sharing this great recipe! I will make this one tomorrow night!
Just imagine… Queen Liz took it home to her (probably) 5 Chefs and said..’hello servants, this is Snappy Beer Cheese from our former colonies…..
please make some for me and the prince!’
Joe
October 10th, 2009 at 5:02 am
Looks delicious and so easy to make. I’ve never heard of beer cheese before but can’t wait to try it. Thanks for sharing!
October 10th, 2009 at 10:35 am
Everyone seems to love it! I think you will enjoy the recipe! Thanks for your lovely comment!
–Betty
October 10th, 2009 at 10:38 am
Funny! Yes, I’m sure she carried it home in her purse and personally handed it over to her chefs! I think you will like it–It is very easy to make, and it *is* snappy! Thanks for your (always) day-brightening comments!
–Betty 
–Betty
October 15th, 2009 at 9:36 am
Hi Betty, the Hall’s Snappy Beer Cheese has made it’s way to Missouri! My husbands family is from Winchester, and his father always spoke of “snappy’ cheese. I would make this for him, and now it is finding it’s way to Wisconsin where my Niece has requested the recipe too! Good stuff. P.S. I remember when the Queen of England was in Kentucky for the Derby, but I didn’t know she loved the “snappy cheese”!!
October 15th, 2009 at 1:39 pm
Hi! It’s nice to hear from someone closeby who is familiar with Hall’s Snappy Beer Cheese. I’m glad you are spreading it from Kentucky to Missouri to Wisconsin! Thanks for your nice comment!
–Betty
November 13th, 2009 at 5:02 am
Never tried to knot the cardigan like a blouse?
You would look great!
November 13th, 2009 at 12:15 pm
No, I haven’t tried that! It sounds like a good idea.
–Betty
December 18th, 2009 at 2:34 am
beer cheese mmm i bet this would be good with fries or onion rings
December 24th, 2009 at 3:57 am
Betty, I’ve just made this and, as you promised, it is delicious!! Thanks so much for sharing it!
December 25th, 2009 at 9:57 pm
Thanks for your wonderful feedback!
–Betty
December 25th, 2009 at 9:57 pm
It’s good with just about anything! Thanks for your nice comment!
–Betty
February 7th, 2010 at 4:05 am
What a charming video! Real cooking by a real person. Thank you Betty for posting it!
February 7th, 2010 at 12:18 pm
eres muy bella
February 9th, 2010 at 1:55 pm
Hi again Miss Betty! Am having great results with your recipes — especially loving the stew beef in savory mushroom and onion gravy. YUM!
In the video you indicated 2 cups (16 oz.) of cheese, but your sidebar says 8 oz. (1 cup). So is it 2 cups or 1?
February 9th, 2010 at 3:13 pm
Thanks!
–Betty
February 9th, 2010 at 3:13 pm
Thanks for your sweet comment!
–Betty
February 28th, 2010 at 8:14 pm
Hi Betty, a package of pre-shreaded cheese is 8 oz and yields 2 cups. You did mention worchestershire sauce but didn’t use it. Most recipes I’ve seen call for it.
February 28th, 2010 at 9:55 pm
It is 2 cups of shredded sharp cheese.
–Betty
February 28th, 2010 at 9:56 pm
The recipe should have 2 cups of shredded sharp cheese; you may use Worcestershire sauce or leave it out.
–Betty
March 1st, 2010 at 5:19 pm
I made this today, the only thing I did different was to add 1/4 tsp Worcestershire sauce. It was great, I remember my mom would make this for family reunions back in the 70’s. Guess what’s going to be on my Derby party table this year