- To make these pale ale crackers, fit a stand mixer with the paddle attachment. On low speed, mix together cheese, butter and salt until well combined.
- Add the flour and continue mixing until small pea-sized pieces form, then slowly add one tablespoon of pale ale at a time until the dough begins to form into a ball (not all of the beer may be needed).
- Form the dough into a disk, wrap with plastic wrap and refrigerate for a minimum of 1 hour.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Turn the dough out on a lightly floured surface and roll into a 1/8-inch thick rectangle. Cut dough into 1-inch squares using a fluted pastry wheel or pizza cutter.
- To create the trademark hole in the center, use the back of a wooden skewer. Transfer crackers to the prepared baking sheets, leaving a bit of space between each one.
- Bake on the center rack for 15 to 20 minutes, until puffed and beginning to brown at the edges. Transfer crackers to a wire rack to cool. Crackers will become crispy and flaky once fully cooled.