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Photo: Jeremy Nolan, Executive Chef, Brauhaus Schmitz
Beer and cheese is a match made in heaven. The sharpness of the Emmenthaler or gruyère pairs very well with the maltiness of Optimator, a doppelbock beer from Germany. You can substitute another dark beer, or for a lighter soup use a pilsner. 

Beer and cheese is a match made in heaven. The sharpness of the Emmenthaler or gruyère pairs very well with the maltiness of Optimator, a doppelbock beer from Germany. You can substitute another dark beer, or for a lighter soup use a pilsner. 

This soup is blended until smooth, so you will need either a standard blender or the handheld variety that you can submerge in the soup. This is one of our most popular soups at Brauhaus Schmitz in Philadelphia — when we make it we can barely keep up with the demand. It’s great as a starter in the winter or for Sunday brunch.

To make things a little different, take some of the cheese and set aside. Slice rye bread, place on top of the soup and top with cheese. Place under the broiler until crisp and bubbly for a French onion soup effect.