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Ithaca Nut Brown Ale and Biermeck Soup with Cheesy Croutons

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.
Course Dinner, Side Dish, Soup
Servings 8 servings



  • 8 slices of baguette ½-inch thick
  • 1 tablespoon olive oil
  • ¾ cup Biermeck cheese grated, (or Red Meck, or aged cheddar)
  • salt to taste
  • pepper to taste


  • 2 tablespoons olive oil
  • 1 onion small, minced
  • Pinch nutmeg ground
  • tablespoons flour
  • 12 ounces Ithaca Nut Brown Ale 1 standard bottle
  • 4 cups vegetable or chicken stock
  • 1 pint heavy cream
  • ½ pound Biermeck cheese grated
  • 2 tablespoons salt or to taste
  • black 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.


  • 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.
Keyword Biermeck, Cheese, Croutons, Ithaca, Nut Brown Ale, soup