Wisconsin beer cheese soup is a thick, savory soup made with sharp cheddar cheese, Wisconsin lager and a mirepoix base, served with a soft pretzel or rye bread.

Wisconsin beer cheese soup emerged from the state's brewing and dairy industries in the 1940s and 1950s, when German immigrant cooks combined leftover sharp cheddar with the abundant local lager to create a thick warming soup. By the 1970s it was a Wisconsin tavern staple; The Coopers Tavern on Capitol Square in Madison and many supper clubs still feature it on the seasonal menu. It is the unofficial soup of the Wisconsin winter Friday night.

Where to eat Wisconsin beer cheese soup in Madison

3 editor picks for Wisconsin beer cheese soup in Madison, ranked by editorial score. All Madison signature dishes · Wisconsin beer cheese soup across every city.

  • The Old Fashioned

    Order Fried Wisconsin cheese curds with a brandy Old Fashioned, plus the Friday fish fry if it's a Friday.

    The Old Fashioned on North Pinckney, the Wisconsin canon codified into a tavern menu since 2005, runs cheese curds, fish fry and brandy Old Fashioneds.

    DetailsDirections

  • Tornado Steak House

    Order A bone-in ribeye and a brandy Old Fashioned at the bar before sitting.

    Tornado Steak House on South Hamilton, a block off Capitol Square, runs Madison's traditional supper club tier with steaks and the weekly Friday fish fry.

    DetailsDirections

  • The Coopers Tavern

    Order A Wisconsin beer flight off the rotating taps plus a Belgian-leaning charcuterie board.

    The Coopers Tavern on West Mifflin, Food Fight's eleventh restaurant since 2010, sits at the top of State Street with 28 taps a block off Capitol Square.

    DetailsDirections

Make it at home

Serves 645 minEasy

Ingredients

  • 60g unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 60g all-purpose flour
  • 500ml chicken stock
  • 350ml Wisconsin lager
  • 350ml whole milk
  • 400g sharp cheddar cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon dry mustard
  • Salt, pepper, paprika
  • Crumbled bacon and chives to garnish

Method

  1. Melt butter in a heavy pot over medium heat. Add onion, carrots and celery; cook 6 minutes until soft.
  2. Add garlic and cook 1 minute more.
  3. Sprinkle flour over the vegetables and stir to coat. Cook 2 minutes to remove the raw flour taste.
  4. Slowly whisk in chicken stock, then beer, then milk. Bring to a simmer.
  5. Reduce heat to low and stir in the shredded cheddar a handful at a time, letting each melt fully before adding more.
  6. Stir in Worcestershire, mustard, salt, pepper and paprika.
  7. Simmer 10 minutes to thicken. Adjust seasonings.
  8. Ladle into bowls. Garnish with crumbled bacon and chopped chives. Serve with a soft pretzel or rye bread.

Editor tip. Don't let the soup boil after adding cheese; it will break. Use sharp aged cheddar; mild makes it taste flat. Wisconsin lager is canonical.

Common allergens: Gluten, Dairy.