I have a recipe for Wisconsin Brick cheese but it doesn't have beer in it ...
Brick cheese is a cheese from Wisconsin, USA, made in brick-shaped form, also known as a square, which can be considered a rectangular shape. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife. Brick cheese is well-suited to slicing for sandwiches, specifically grilled cheese sandwiches, or appetizers and also melts well. Served with corn polenta in the Midwest, where the brick cheese is thinly sliced and caused to melt underneath the polenta and tomato sauce topping.
4 gallons whole milk
1/2 teaspoon TA61
pinch Brevibacterium linens
3/4 teaspoon calcium chloride (if needed)
3/4 teaspoon liquid rennet
Salt for brine
Warm milk to 90°F stirring gently.
Add cultures and Brevibacterium linens mix well and let ripen for 15 minutes.
Add calcium chloride if needed.
Add rennet and allow to set for 30 to 40 minutes.
After clean break is achieved cut curds into 3/8 inch pieces and rest for 5 minutes.
Raise temperature to 104°F over 40 minutes and rest for 5 minutes.
Drain whey to within one inc of covering the curds stirring gently for 10 minutes. Then rest the curds for 5 minutes.
Fill cheesecloth lined molds and drain for 15 minutes.
Flip cheeses and drain for another 20 minutes. Do this twice.
Add 5 pounds of weight and press for 6 hours, flipping cheese every 2 hours.
Remove cheese and brine is 18% solution of 1 part salt to 5 parts water for 8 hours turning every 4 hours.
Remove cheese from brine pat dry and dry for 24 hours at room temperature.
Ripen at 60°F and 90% humidity for 2 weeks turning daily.
Wash rind every other day in brine.
Smear will begin to show in 10 days.
After in about 2 weeks the smear becomes solid red, wash the surface with a damp cloth to remove excess smear and dry with a paper towel.
Wrap cheese in foil or wax to store at 45°F. Ready in about 3 weeks.