On this week’s episode of Better With Beer, Grant Gillon brings a pub classic to life with his take on Welsh Rarebit, featuring Deschutes Brewery’s Black Butte Porter. This rich, savory dish combines creamy cheese with the porter’s roasted malt character for a bold, satisfying bite. Perfect as an elevated snack or a comforting meal, it’s a must-try for beer and cheese lovers alike.
https://youtu.be/ZGAuI4KYpPM
Welsh Rarebit with Black Butte Porter
Broiled on sourdough
Yield: 4 toasts
Ingredients
4 thick slices sourdough bread
2 tablespoons butter
2 tablespoons flour
3/4 cup Deschutes Brewery Black Butte Porter
6 oz sharp white cheddar, shredded
2 oz Gruyère, shredded
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch smoked paprika (optional)
Method
1) Toast the sourdough
Lightly toast the sourdough slices under the broiler or in a toaster until just crisp.
Set aside on a sheet tray.
2) Build the rarebit sauce
In a saucepan over medium heat, melt the butter.
Whisk in the flour and cook for about 1 minute to form a blond roux.
Slowly whisk in the porter, making sure it stays smooth.
Let it simmer for 2–3 minutes until slightly thickened.
Whisk in:
Dijon
Worcestershire
garlic powder
salt
pepper
smoked paprika
Turn heat to low and gradually add the cheeses, whisking until smooth, glossy, and thick.
The sauce should be spoonable and rich enough to sit on the toast without running.
If it gets too thick, loosen with another splash of porter.
3) Broil
Spoon generously over each piece of sourdough.
Broil for 1–2 minutes until bubbling and browned in spots.
Serve immediately.
