Ithaca Nut Brown Ale and Biermeck Soup with Cheesy Croutons
By Christina McKeough
Biermeck is the aged Dutch-style cheese that cheesemaker Nancy Richards soaks in a brine made with Ithaca Beer Company’s Smoked Porterhouse Ale. It’s worth seeking out for this recipe.
8 (½-inch) slices of baguette
1 tablespoon olive oil
¾ cup grated Biermeck cheese (or Red Meck, or aged cheddar)
Salt and pepper to taste
Preheat oven to 350°. Place baguette slices on baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Divide cheese among the slices of bread. Bake for 15 minutes, or until cheese is melted and lightly browned. Set aside.
2 tablespoons olive oil
1 small onion, minced
Pinch of ground nutmeg
2½ tablespoons flour
1 (12-ounce) Ithaca Nut Brown Ale
4 cups vegetable or chicken stock
1 pint heavy cream
½ pound Biermeck cheese, grated
2 tablespoons salt, or to taste
Ground black pepper, to taste
In a large soup pot, heat oil and add onions. Cook until translucent, then add nutmeg. Stir in the flour and stir continuously, until light golden brown. Whisk in beer, stock and heavy cream. Bring to a boil, stirring occasionally, then stir in salt, pepper and cheese; taste to adjust seasoning. Serve hot with cheese croutons.
Pair with Ithaca Nut Brown Ale.
This recipe originally appeared in our Fall 2012 edition. Get more great autumn recipes by subscribing to the magazine!