Prepare the cheese by carefully scraping or slicing the white rind off the Camembert.
Place the soft interior into a medium mixing bowl. Crumble in the farmer cheese and add the softened butter.
Using a fork, mash the cheeses and butter together until the mixture is well-combined and fairly smooth. A few small lumps are perfectly fine.
Gradually stir in the dark beer, starting with 2 tablespoons. (30 ml / 1 fl oz)
Add more as needed to achieve a consistency that is soft enough to spread easily but still firm enough to hold a shape.
Add the paprika, dry mustard, minced capers, minced onion, and crushed caraway seeds.
Season with a pinch of salt and a few grinds of black pepper.
Mix thoroughly until all the seasonings are evenly distributed.
Transfer the Liptauer mixture to a serving plate or shallow bowl. Use a spatula or the back of a spoon to mound it into a pleasing round or oval dome.
Cover the cheese spread with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and deepen.
Just before serving, remove from the refrigerator and lightly sprinkle the top with a little more paprika for a vibrant finish.
Serve with thin slices of buttered black bread, crackers, or fresh vegetables.
