Beer-Cheese Fondue

No one at your holiday party will be able to resist a piping hot pot of beer-cheese fondue, especially when served with tasty dipping options like sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, and roasted fingerling potatoes.

Cooked ingredients pair wonderfully with this decadent, creamy sauce flavored with dry mustard, Gruyère, Cheddar, Worcestershire sauce, and a lager beer. When serving, always keep the cheese mixture below a simmer or it might break. Serve immediately and hold over Sterno to keep the cheese from cooling and clumping together.

What Is Beer-Cheese Fondue?

Fondue is a French word that means—you might have guessed it—melted. Originally, fondue referred to a communal experience of dipping bread into a pot of melted cheese.

While traditional Swiss fondue is made with wine as a liquid base to keep the cheesy mixture smooth and dippable, using beer as a base has gained popularity around the world, most likely stemming from the rich brewing traditions in Switzerland. The addition of beer gives the fondue a unique flavor and richness.

Ingredients for Beer-Cheese Fondue

Richly flavored with lager beer, Cheddar and Gruyère cheese, and a touch of dry mustard and Worcestershire sauce, this fondue is velvety, cheesy, and total comfort food. To make beer-cheese fondue, you'll need:

• Unsalted butter: Adds richness and a buttery flavor to the fondue.
• All-purpose flour: Helps thicken the mixture for a smooth, dippable consistency. Swap with cornstarch or arrowroot starch as a gluten-free alternative if needed.
• Lager beer: Such as Yuengling, for flavor and as a liquid base for the fondue. Any lager or light beer can be used, as well as a non-alcoholic beer if preferred.
• Heavy cream: For a rich, velvety texture.
• Gruyère cheese: A nutty, savory flavor. Can swap with Emmental, Comté, or Swiss cheese.
• Mild Cheddar cheese: For a creamy texture and classic cheesy flavor. Substitute with Colby, Monterey Jack, or other mild cheeses if preferred.
• Worcestershire sauce: Adds a savory depth to the fondue.
• Dry mustard: For a hint of tangy spiciness. Swap with Dijon or other types of mustards if needed.
• Cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, or roasted fingerling potatoes: For serving.

How To Make Beer-Cheese Fondue

Making fondue at home is even easier than you think. Simply prepare a roux with butter and flour to thicken the base, add beer and cream, then cheeses to melt. Whisk in some flavorings and you're ready to dip. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Melt butter, and cook flour: Melt butter in a medium saucepan. Whisk in flour and cook until browned.
• Step 2. Add beer and cream: Whisk in beer and cream. Cook, whisking, until thickened.
• Step 3. Add cheeses: Gradually add cheeses, whisking to incorporate after each addition.
• Step 4. Add remaining ingredients, and serve: Whisk in Worcestershire and mustard. Transfer to a fondue pot; cover and keep warm to serve.

Beer-Cheese Fondue Variations

For a tasty twist on this savory fondue, consider these variations:

• Additions: Stir in caramelized onions, bacon bits, or minced garlic for a boost in flavor.
• Herbs: Fresh thyme, rosemary, or chives can add a bright freshness to the dip.
• Heat: Add a pinch of cayenne, smoked paprika, black pepper, red pepper flakes, or hot sauce for a touch of heat.
• Beer: If preferred, swap the lager with ale or stout for an even more robust flavor.
• Cheese: Swap in Emmental, Fontina, or other preferred cheeses to mix up the flavor profile.
  

What To Serve With Beer-Cheese Fondue

Is there anything that wouldn't benefit by being dipped into a pot of melty cheese?

While we recommend serving this fondue with cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, or roasted fingerling potatoes, offer even more variety with pretzel bread, cauliflower florets, cherry tomatoes, bell peppers, sliced apples or pears, French fries or wedges, grilled chicken skewers, and more.

Can I Make Beer-Cheese Fondue Ahead?

Beer-cheese fondue should be made fresh before serving for the creamiest texture, but you can prepare the dippables ahead for easy grabbing. Have everything for the fondue itself measured and ready to go so the preparation can happen quickly.

If you do make this fondue a little in advance, adjust the consistency as needed with a splash or beer or cream before serving.

How To Store and Reheat Leftover Beer-Cheese Fondue

Refrigerate leftover fondue in an airtight container for up to 3 days. Reheat on the stovetop, using a double boiler if possible or stirring over very low heat for the smoothest results. Add a splash of beer, cream, or milk when reheating to adjust the consistency if needed.

Avoid the microwave as it can lead to uneven heating and a change in texture. Season the fondue to taste before serving.

More Hot and Cheesy Appetizer Recipes You'll Love

If you love hot cheesy appetizers like we do, these crowd-pleasers should be right up your alley:

• Jalapeño Popper Dip
• Baked Brie with Pomegranate and Pistachios
• Cheese Dreams
• Skillet Beer-Cheese Dip with Pretzel Bites
• Hot Cheesy Crab Dip
• Pizza Pepper Poppers
• Warm Cheese-and-Spicy Pecan Dip
• Baked Brie in Puff Pastry

Editorial contributions by Katie Rosenhouse.