East Tennessee Beer

There was a time, easily within living memory, when you could not buy beer in many parts of East Tennessee. Now, however, you can brew it in a lot of places, so many, in fact, that there is even a book on the subject. You can find it easily online.

I live near Knoxville, more or less in the center of the East Tennessee region, and the largest city. We have so many brewers and brewpubs, it is becoming difficult to keep up. Among my personal favorites are Crafty Bastard Brewery, located in Emory Place, just north of downtown off Central Avenue. Alliance Brewing, located south of the river on Sevier Avenue, is another great brewer with a pub on premises. I also like Fanatic Brewing's Tennessee Blonde, and Local Motion IPA by Blackhorse, who donates a portion of sales to the Legacy Parks Foundation. I could go on, there is Hexagon, Saw Works, Schulz Brau, and probably two or three new ones by now that I have not yet heard about.

Expanding our horizons outside the region, we find the Washington County is producing some mighty good beer. Yee Haw Brewing, in Johnson City, is available throughout much of the area, and they make a truly fine range of brews. From Jonesborough, Tennessee's oldest town, comes Depot Street Brewing, with, among several others, Loose Caboose Lager and an IPA that is among the best examples of the style that I have had the pleasure to try. These are a little harder to find in Knoxville than Yee Haw, but the specialty beer stores have them.

These are but a few examples. Many more craft brewers can be found throughout East Tennessee. Besides enjoying their products by the bottle, why not include them in your holiday party snacks, too? Here is a recipe for a beer cheese ball. It is based on one published years ago in the Knoxville News-Sentinel. You won't need a whole bottle of beer for this recipe, but we assume you can find another use for the remainder. You can make the cheese ball extra special with regional cheeses, too, such as Sweetwater Valley Cheddar. Any cheese that grates well can be used.

Please note that I receive no compensation for my food and beverage recommendations, which are based solely on my personal shopping and dining.

Beer Cheese Ball

This is based on a recipe originally submitted to the Knoxville News-Sentinel, by Becky Swann, Jefferson City, TN. While you can use any beer you like, a rich, not-too-bitter ale works very well. The cheese ball will keep in the refrigerator for one week. Save time at the holidays, and make it ahead. Wrap in plastic wrap as directed. Chill. Then wrap in two layers of aluminum foil and freeze. Thaw in the refrigerator the day before your party, and bring to room temperature about an hour before guests arrive. For an interesting and attractive variation, use a mixture of chopped nuts and chopped fresh parsley to decorate the cheese ball.

Makes one cheese ball

1 cup chopped green onions, white and green parts

10 ounces sharp Cheddar cheese, or regional cheese of your choice

16 ounces cream cheese, at room temperature
2 cloves garlic, finely minced
2 tablespoons Worcestershire sauce
Local craft beer of your choice
Chopped nuts of your choice, about 3/4 cup

Finely chop the green onions. Shred the Cheddar cheese and combine in a large bowl with the onions. Add cream cheese, garlic, and Worcestershire. Using an electric mixer, combine the ingredients with enough beer to just moisten. Add the beer by tablespoons until you have a moldable consistency. Shape into a ball, then roll in the chopped nuts to completely coat. Wrap in plastic wrap and chill in the refrigerator.