OK, since it seems that Beer Cheese is rapidly becoming the new "hot" spread, sending Pimento Cheese back to the minors. I was wondering if anyone has some personal tips, recipes, ratios, etc., that they love. I have seen plenty of the recipes for this Kentucky classic (cheddar, garlic, hot sauce seem to be the most common additions to the beer). I'm willing to screw with the prep a few times to find the balance for my taste, but what have you got to offer fellow 'hounds? Any thoughts as to the beer? The "heat"? The cheese?
I'm leaning towards doing this for Christmas with the family or New Year's eve with the Mrs. As always, thanks for your thoughts.