Leave out the butter in a saucepan, add the beer and stir. Bring to the boil briefly. Then pour in the diced cheese over a low flame and use the whisk to create a homogeneous mixture, stirring constantly. Add caraway seeds and paprika and season with salt and pepper.
Then pour into small containers and let cool down. Can be kept in the refrigerator for about 1 week without any problems. It doesn`t need any rest time and can be eaten straight away. Serve on rustic bread with a few onion rings and pickles.
Tip: It also tastes delicious with a pinch of garlic.
Ingredients
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