The Beer Cheese Dip Billings Didn't Know It Needed
July 2026
Article by Maloree Murphy
Photo by Lovely Hitchcock
Look, we all love a good patio. But sometimes the best patio is YOUR patio. The good news is that several of Billings' local breweries will send you on your way with a growler full of fresh craft beer so you can take the party wherever you want. Patio season just got a whole lot better.
Fill up a growler to fill up and take with you at the following locations:
Angry Hanks Microbrewery -20 N 30th St, a converted old service station with serious character and even more serious beer.
Carters Brewing- 2526 Montana Ave, a Montana Ave hidden gem, brewing everything in-house. The Ghost Train IPA alone is worth the stop.
Montana Brewing Company - 113 N Broadway, a downtown classic with a rotating tap list that never disappoints.
By All Means Brewing - 1400 S 24th St W, a south side favorite with a massive tap list. You might have trouble picking just one.
Thirsty Street Brewing Co. - 2123 First Ave N, famous for their sours and a vibe that just feels like summer.
The Beer Cheese Dip Recipe
Okay, so hear me out. You're already grabbing a growler this summer, right? Well, before you pour that whole thing into a glass, save a little bit for this dip because it is absolutely worth it. You can use Angry Hank's Dog Slobber Brown Ale because the name is hilarious, it's a Billings classic, and a brown ale is basically the secret weapon of beer cheese. Bring this to any patio gathering, and I promise someone will ask you for the recipe before the growler is empty.
Ingredients
The Dip:
- 0.8 ounces cream cheese, softened
- 2 Cups sharp cheddar, freshly shredded
- ½ Cup smoked Gouda, freshly shredded
- ¾ Cup Angry Hank's Dog Slobber Brown Ale (or any brown ale from your growler)
- ¼ Cup whole milk
- 1 Tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and black pepper to taste
Pro Tip: Shred your cheese fresh from the block. Pre-shredded has a coating on it that makes your dip grainy, and nobody wants that.
The Dippers:
- Soft pretzels or pretzel bites
- Sourdough bread, cubed
- Veggies (I like to use red peppers)
Directions: :
- Melt butter in a medium saucepan over medium heat. Add the garlic and cook for about a minute, until it smells amazing but isn't browned.
- Pour in the beer and add the cream cheese in chunks. Whisk until smooth and melted, about 3 to 4 minutes.
- Stir in the milk, Dijon, Worcestershire, smoked paprika, and cayenne. Season with salt and pepper.
- Add your shredded cheese one big handful at a time, stirring fully after each addition. Take your time here; this is what keeps it silky and smooth.
- Transfer to a warm bowl or a small slow cooker set to warm so it stays melty on the patio. Pile your dippers around it and enjoy yourself.
Tips for the Dip
- Keep the slow cooker on warm if you're outside for a while; nobody wants cold cheese dip.
- A little extra smoked paprika on top for looks goes a long way.
Originally printed in the July 2026 issue of Simply Local Magazine
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