A rarebit is a traditional 18th century tavern dish that was neither Welsh or rare. "Welsh" was used as a signifier of "foreign" at the time, and "rarebit" was a little etymological mistake from the word "rabbit." But there was never a rabbit any more than there's a turtle in a mock-turtle soup — it's all just colloquial humor. Welsh rarebit is just a hot cheese dip — but in true GBH style, we're going to update it with a little craft beer flavor in the form of a porter and some smoked cheese. Hint: you can swap these two and go with a smoked porter and regular cheddar and arrive at a similar, delicious result. We chose the Potosi Gandy Dancer Porter from Wisconsin — well within style and plenty of roast character that really comes through.