For 6 Servings

2-2/3 Cups Onion, Rough Chop
4 Cups Carrot, Rough Chop
5 Tbsp Garlic, Rough Chop
1-1/3 Cups Flour
1 Cup Butter
3 Cups Veg Stock
4 Cups Cheddar, Grated
3 Tbsp Dijon Mustard
5 Tbsp Lemon Juice
2 Cans Queens Best Bitter
5-1/2 Tbsp Jalapeno Pickling Liquid


  1. In a large pot, sweat out onion, carrot, garlic. Season with salt and pepper to taste.
  2. Add veg stock and bring to simmer. Simmer until carrots are completely cooked through.
  3. Blend with immersion blender.
  4. Add beer and simmer for about 5-10 minutes to cook off alcohol.
  5. In a large pot, melt butter and incorporate flour to form a roux. Cook until amber.
  6. Slowly add liquid from first pot into the roux, making sure each time to fully incorporate the liquid before adding more.
  7. Once mixture has been fully incorporated, add cheese slowly.
  8. Once cheese is incorporated, add remaining ingredients. Season with salt and pepper to taste
  9. Mix with immersion blender.
  10. Strain.