Ingredients

• 1 cup Birdsong Jalapeño Pale Ale
• ½ cup heavy cream
• 16 oz shredded Monterey Jack cheese
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 large fresh jalapeño peppers, seeds removed and diced
• 2 TBS all purpose flour
• ⅛ tsp cayenne pepper
• ½ tsp salt

Instructions

1. In a large saucepan, melt the butter over medium heat. Add the garlic and diced jalapeño pepper. Stir until fragrant.
2. Add 2 tablespoons of all purpose flour, ⅛ tsp cayenne and ½ tsp salt and stir constantly for one minute.
3. Slowly whisk in the Jalapeno Pale Ale and heavy cream. Bring to a boil and then immediately reduce heat to medium-low and simmer until thickened, about 5 minutes.
4. Remove from heat and begin adding the shredded cheese, ½ cup at a time, slowly stirring it in as it melts.
5. Season to taste with salt and pepper and transfer to a serving dish or a small slow cooker to keep it warm.
6. Optional garnishes: freshly sliced jalapenos and/or sliced green onion.
7. Serve immediately with soft pretzels or tortilla chips.