Throw it on Thursday - Cooking with Malt Liquor

Today I made Beer Cheese Soup with Malt Liquor.
Recipe
¾ cup butter
3/4 cup Flour
2 cups warm Milk
6 cups Chicken Stock
1 12oz Malt Liquor
2 TBS vegetable oil (or butter)
1 cup (or more if desired) each, small chopped celery, carrots and onions
1 tsp. dry mustard
1 tsp. thyme leaves
1 LB Grated Cheddar Cheese (Medium or Sharp)
1/4 LB Grated Parmesan Cheese
Salt & pepper
To the bottom of a medium hot skillet add 2 TBS vegetable oil.
Add Onions, Carrots and Celery and saute until almost soft.
Turn heat down to keep warm.
In a stock pot, melt butter over medium heat. Add Flour and stir continually to make a light Roux.
Slowly add warm milk, mixing to smooth it out.
Slowly add Chicken Stock, mixing to smooth it out.
Add the Malt Liquor.
Add the cheeses by small handfuls to the warm stock to melt the cheese. Stirring as you add the cheese.
Add the vegetables
Bring up to a simmer than back it down to just below simmer temp. Stir occasionally to keep from burning.
Cook for 1/2 hour, stirring often. Season to taste with salt and pepper.
Serve in a bowl with grated cheese and crispy bacon.
My Wisconsin Beer Cheese Soup video: • Wisconsin Beer Cheese ...

[@metalmollusquetv]

That vegetable chopping killed me, well played sir

[@RobMilanowski]

Well… I’m trying to work on my knife skills. Thanks for noticing.

[@KennySmith-es4mk]

Oh boy, malt liquor takes me right back to my college days. Can't say I ever thought about cooking with it, but that's what makes KZbin such a cool place! Especially when creators actually engage in meaningful conversation with their audience instead of just shooting down any sort of critique as "hate" or "trolling." Thank you for this interesting recipe!

[@RobMilanowski]

Thanks… I never thought of cooking with it either. I enjoyed experimenting and seeing if I could actually notice a big difference. In my college days I don’t think I ever had Malt Liquor. I was more of an MGD guy with bottles of Boones Farm on the side. When shopping for that Malt Liquor, I was so surprised at the price of that stuff. A giant 25 ounce can is only $1.99. A couple of those could give you a pretty good headache.

[@OptimusN1701]

This is the classiest thing that has ever been done with Hurricane, or any malt liquor for that matter.

[@RobMilanowski]

Well, thank you for saying that. I never thought of beer cheese soup as being classy, but I suppose compared to Hurricane, it probably is.

[@skrible71]

I like the subtle nods to a certain creator with the baby giggle and dog bark in your intro, as well as the carrot chopping 😂. Regardless, this is a home run recipe, Rob. Good technqiue, the soup looks great and a good accompaniment to the malt!

[@RobMilanowski]

Thank you for noticing. I actually put that video together in the summer and used it on one other video. I really should spend some time putting together an official 8 or 10 second intro video that I would use for all my videos. Yes, that soup turned out pretty darn good. I was actually surprised that that malt liquor was as mild as it turned out to be. I was expecting more of a harsh chemical taste. I was pleasantly surprised.

[@scotty2tone]

You’re truly a man of the people lol. Looks great

[@RobMilanowski]

Thank you. I aim to please. This video was fun to do because I got to try something I don’t believe I’ve ever had (malt liquor) and I got some pretty good beer cheese soup out of it.

[@STROKIN_MALT]

ROB THAT LOOK SO GOOD YUM! THANK YOU FOR BEING A MAN OF THE PEOPLE #STROKIN

[@jg101988]

AYY THE INSPIRATION #STROKIN

[@RobMilanowski]

Thank you for asking! I also made some bratwurst in a malt liquor bath. They were great. Also… I never realized how cheap malt liquor is. $1.99 for that 25 oz.

[@umachan9286]

Great job Rob. Being able to cut vegetables properly with both hands is the sign of a good cook.

[@RobMilanowski]

Well, it certainly does help. I would hate to have to have somebody cut all of my vegetables for me and do my cooking. It would also be quite embarrassing to have somebody have to cut all my food while I’m out to eat in public. I think that would keep me from going out to eat. I’d eat all my meals at home. I guess I just don’t like drawing attention to myself.

[@bloodfistzero]

That looked good. But now I'm hungry and want beer. Thanks Rob. 🍻

[@RobMilanowski]

Well, I don’t think there’s anybody stopping you. As I’m answering these comments I’m actually drinking a very nice barrel aged stout from a Wisconsin brewery. Doesn’t exactly have the same characteristics as a malt liquor, but I’m enjoying it.

[@bloodfistzero]

@@RobMilanowski Unfortunately labour laws do as I'm still at work. Oh well, only 4 hours to go till beer time! Have a good day.

[@okiefromappalachia3548]

Did you remember to pour one out for the fallen homies?

[@RobMilanowski]

Sorry… that didn’t happen. It probably should have. I’m hoping I didn’t dis anyone that I wasn’t intending to dis.

[@rodgerpalmer8950]

Mmmmm, Mmmmmm that looks good. I'm going to have to try that one of these days. Can't beat a good beer cheese soup!

[@RobMilanowski]

It is very good. I’ve made this beer cheese soup dozens of times. If you want to take a shortcut and actually have a very creamy experience. Skip shredding the cheddar cheese and buy a jar of Ragu double cheddar cheese. That stuff is very tasty and ensures that the texture of the soup is smooth.

[@kebby8251]

Great work Rob!

[@RobMilanowski]

Than you sir! I had fun doing this video, and I am blessed with a good amount of beer cheese soup to eat over the next couple days. I have found chopping up a bratwurst and putting it in the soup really adds a nice dimension to it.

[@Spooky_32]

Cheers Rob! You are looking well, have you been working out?

[@RobMilanowski]

I am not working out as much as I should. I walk a bit and keep busy mostly in the evenings by playing various gigs on my drums. I really do need to hit it a lot harder.

[@fiestalimon]

All (both) hands on deck for that veggie chop! In all seriousness, I usually have to freeze my cheddar for about half an hour before I grate it to make it easier. It mainly makes it easier to clean your grater, and doesn't get as melty on your hands. Although, I may be preaching to the choir, as you live in America's cheese capital.

[@RobMilanowski]

You are absolutely right. Very cold cheese shreds a lot better than warm stuff. I had it in the refrigerator for a good length of time, but I still think it could’ve been a little colder. You could tell at the end it’s getting a bit mushy. Fortunately, I didn’t have to shred a lot of cheese this time.

[@fiestalimon]

@@RobMilanowski I love how you're so interactive with your fans and commenters. I didn't mean to come off like I was nitpicking. I actually really love this soup recipe. Love you and Patty!

[@frankgrimes591]

Love it Rob. Keep the videos coming!!!!!! Always great to see you having fun and always very accessible recipes. Great job as always, and you deserve way more attention in the KZbin algorithm!!!

[@RobMilanowski]

I 100% agree. That algorithm has got to catch me one of these times. I thought for sure a malt liquor cooking video might be something kind of interesting. Every once in a while, one of my shorts will get picked up and I am amazed with the number of views that are coming in and the positive reaction I am getting. Hopefully one of these longer videos gets picked up one of these times. I could really use the watch hours increased to help me get monetized.

[@TheLegitAlpha]

It’s funny that I had a similar idea recently. don’t really drink beer much due to mental health reasons, but I always pondered the idea of using a malt liquor and cooking, especially given that it’s very similar to beer, at least in production.

[@RobMilanowski]

Yes, the flavor of beer and malt liquor is similar. I think malt liquor is a bit sweeter. Once you cook it and burn off the alcohol just the flavor remains. I think it’s a good substitute.

[@TheLegitAlpha]

@@RobMilanowski I recently used 16oz of Steel Reserve 211 in a potato soup recently. It was actually quite savory in taste.

[@JaySherman_]

Awesome video! I feel like the category of Malt Liquor gets disparaged due to the worst imbibers who drank it back in the 70's--90's, but it's just a higher gravity "Cream Ale", in my opinion. Taylor Port also gets maligned for it's annoying audience but it's a great sauce for a reduction like a beef stew or pot roast.

[@RobMilanowski]

Yes, I really didn’t think the flavor was way different than I would be consuming with a “regular” beer. It’s got a higher alcohol content, but some of the barrel aged Stouts I drink are up to 14%. I do have to say one thing, though, The price of this 25 ounce can was ridiculously cheap. $1.99.

[@neszero]

5:56 I've got a buddy living in Europe who would not be so over-the-moon about using American Cheddar. His loss, though in my opinion; especially if grated by hand! Based on how yours turned out, I'm going to give Beer Cheese Soup a go -- what beer would you recommend/is your favorite to use? I think I'll pass on the Hurricane, haha.

[@RobMilanowski]

My favorite beer to use in beer cheese soup is a beer you can only get in Wisconsin. New Glarus, Spotted Cow. It’s a Cream Ale. If you can find a cream ale, that would work. I wouldn’t use anything too hoppy.

[@TheZaxAttack]

Great video as always, Rob! I'd never even considered using malt liquor in cooking. Would this work if I was leaning keto? Also, I hope to see more drumming videos soon!

[@RobMilanowski]

This one is definitely not a keto recipe. Not only is the malt liquor not keto, but all that flour I put in there probably is breaking some rules. Yes, I really need to get more drumming videos out. I think I mentioned this before, but when I’m doing a gig on my drums, I really need to be 100% in the moment. Taking time and working with a camera can be a distraction. I don’t like drawing attention to myself while on the job.

[@shoobie]

Great video as usual, Rob! The most important thing I need to ask is - is all of this CARNIVOR? I have been following a stroke-riddled KZbin chef for a long while, and he said that consuming MEAT is going to heal him. Love your carrot cutting technique too, I heard that technique of holding a carrot is better for paraplegic people who insist on cooking even though half of their body isn't functioning anymore.

[@RobMilanowski]

I am very sure, actually 100% sure that this beer cheese soup is not carnivore. Even though I have heard stories of people defining carnivore in all sorts of interesting ways. It’s not just eating meat all the time but also eating stuff like cheese and other dairy and eggs …. basically stuff that is produced from animals. Also some people have decided they can use as many different types of seasonings as you would like even if those seasonings come from plants. So actually, I’m not sure. Maybe this is carnivore because many of the ingredients I used came from plants. Let’s just say I’m confused. As far as my cutting technique. I’d highly recommend anybody that does not have confident use of both hands should not be cutting things with a knife. Possibly a scissors if you have use of one hand, but definitely not a knife if you only have use of one limb. if you have a caretaker, I would recommend they cut your food for you with a knife.