Q. I enjoy your weekly column. Is it possible that you have access to the recipe for the beer muenster soup from Big Bear Brewery in Coral Springs? Thank you so much. – Carolann Smith, Coconut Creek

A. Thanks Carolann! Yes, it is possible and, yes, I do have access. With just the flick of a wrist and an archive search. The Sun Sentinel ran Big Bear Brewery Company’s (1800 N University Drive, Coral Springs, 954-341-5545, bigbearbrewingco.com) beer muenster cheese soup recipe over 10 years ago. It remains a fan favorite.

A pioneer in its day, Big Bear opened in 1997 with the concept of serving fresh brewed beer paired with quality, made-from-scratch food in a friendly atmosphere. Now in their 19th year, I’d say it’s proved to be a solid formula for success. Big Bear continues to serve small batch brews made on premise and thirsty locals thrive on supporting their efforts.

If you’re new to Big Bear’s suds and can’t decide which one to try, fear not. They offer “The Sampler” — a flight, or tasting portions — of all of their current beer selections on a paper placemat that identifies each brew.

The beer muenster cheese soup is a rich and tasty recipe that doesn’t take long to make and can even be made a day in advance and reheated over low heat. Big Bear serves their soup in an Italian bread bowl. Not only is it a great presentation, but it is delicious as it softens and becomes part of the soup. Check out my tip of the week for making the bowls at home.

4 1/2 tablespoons margarine, room temperature

4 1/2 tablespoons all-purpose flour

3 cups water

1 1/2 heaping tablespoons chicken base, such as Better Than Bouillon

6 cups heavy cream

2 1/4 cups red beer (we used Big Bear’s Grizzly Red)

1 1/2 pounds high quality muenster cheese, shredded

1/4 cup light brown sugar

1 teaspoon hot sauce, or to taste, such as Tabasco

1 teaspoon kosher salt, or to taste

Chopped chives, for garnish

Bread bowls, for serving, optional (See Tip of the week)

1. Using a small bowl, combine the margarine and flour to make a roux, set aside.

2. Using a large, heavy saucepan over medium-high heat, bring the water, chicken base, cream and beer to a boil, stirring often. Slowly whisk in the roux. Reduce heat to low and simmer 15 minutes, stirring frequently.

3. Gradually whisk in the shredded cheese in small additions, making sure each addition melts completely before adding the next. Add the sugar, hot sauce and salt, stirring until sugar dissolves.

4. Ladle hot soup into serving bowls or bread bowls, if desired. Garnish with chopped chives.

Makes about 13 1/2 cups.

Nutrition information per 3/4 cup serving: 466 calories, 85% calories from fat, 44g fat, 26g saturated fat, 146mg cholesterol, 8g carbohydrates, 6g total sugar, 3g added sugar, 11g protein, 662mg sodium, 0g fiber