Jackie Dodd of The Beeroness makes no secret of her love for beer. Her blog and cookbooks are filled with all sorts of delicious and interesting recipes with beer that range from soups and steak marinades to more inventive options like crepes, cheesecake, and pizza dough. We recently sent the Beeroness our Beer-Flavored Snacks Box, and she created a battered grilled cheese recipe that—of course—uses beer.

A few months ago I was lucky enough to join a group of bloggers in a behind-the-scenes tour of Harry & David. As the resident Beer Girl, I had a few questions. Of course I love produce, and the wine is exceptional, and I have a weakness for the chocolates, but what about beer? Are there any boxes for us beer people? Yes. Of course there are. And it’s a fantastic one at that.

Last week a beer cooking-themed box arrived on my doorstep from Harry & David. The box is beautiful, and every product is outstanding. I was thrilled to see the Rogue Creamery Chocolate Stout Cheddar. It’s been a hard-to-find favorite of mine for a while; I’m so glad Harry & David is making it so much easier for me to get my hands on it! I audibly gasped when I saw the bacon beer cheese dip, and it’s just as good as I’d hoped. I suppose you could eat it with the delicious olive oil crackers that are included, but a spoon works too. Or your fingers.

The beer bread had me wondering. Was it as good as others I’ve tried? As good as homemade? How is this specific beer bread mix? It was perfect. Soft, slightly chewy, a hint of sweetness, exactly what you want in a beer bread. If you’ve never made beer bread, it’s ridiculously easy to make: Just pour in a beer, mix it up, and bake. Stay away from high hop beers, like IPAs or even pale ales, because they can be too bitter. I used an Irish lager from Rogue Ales, an Oregon-based brewery that supplied the Chocolate Stout used in the fantastic cheese. It has the right levels of carbonation and a smooth, mellow flavor.

Beer-Battered Stout Cheddar Grilled Cheese and Beer Bread Bites Recipe

Of course this needed to be taken a step further. I made the delicious bread, I sliced the crave-worthy cheese, and then I had an idea. Grilled cheese! Wait, no… Beer Battered Stout Cheddar Beer Bread Grilled Cheese Bites! That right there, folks, is as much beer as I could cram into one sandwich.


Beer-Battered Stout Cheddar Grilled Cheese and Beer Bread Bites Recipe

3 from 1 vote
Servings 8


  • 1 bag Just Add Beer bread mix
  • 4 oz Chocolate Stout Cheddar (sliced)
  • 4 Tbsp butter (softened )
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¾ cup pale lager or wheat beer
  • canola oil ( for frying)


  • Make the beer bread according to package directions (you can also use a loaf pan instead of a baking sheet for more uniform slices). Allow to cool.
  • Slice into 1-inch slices.
  • Butter one side of each slice. Top the buttered side with slices of cheese, then place another slice of bread, butter side towards the cheese, on top.
  • Cut into 1-inch cubes.
  • Repeat for all slices.
  • Pour 3 inches of oil into a pot and clip a deep fry thermometer onto the side. Bring oil to 350 degrees, adjusting heat to maintain this temperature.
  • In a medium bowl, mix together the flour, salt, pepper, and remaining 3/4 cup beer until well combined.
  • One at a time, drop the sandwich cubes into the batter, allowing excess to slide off.
  • Drop into the oil, frying on all sides until golden brown, or for about 2 minutes.


What To Do Next…

  1. Did you try Jackie’s recipe? Please let us know in the comments. We’d love to hear from you.
  2. Order your Beer-Flavored Snacks Box today.
Author: The Beeroness
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

Jackie Dodd’s beer infused recipes earned her a spot as a finalist for Saveur Magazines Best Original Recipes, 2014. She has been seen on The Today Show, Lifetime Network, CBS News, as well as interviewed in print publications such as Imbibe, Bite and The San Francisco Chronicle. She also writes for Parade Magazine, Draft Magazine and Whisk Magazine. She is also the author of The Craft Beer Cookbook and the forthcoming Craft Beer Bites Cookbook.

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