This beer cheese fondue recipe was high on the list of recipes I wanted to try, so when Jeremy invited his friends over for dinner, I was glad for the opportunity to test it out (and make our dark chocolate fondue for dessert).
“Wow.” That’s all any of us could say when we dug into this easy cheese fondue. There were long periods of near-silence as we all stuffed our faces full of bread and sausage doused in cheese. We really just looked at each other and smiled maniacally.
It was silky smooth, thick, and incredibly rich. The cheese melted to perfection without any lumps or strings, and at the end, formed a thick crust that resembled a waffle cookie. We split the crust and enjoyed our final moments savoring the earthy, salty goodness. It was as close to nirvana as you can get with your clothes on.
This beer cheese fondue recipe went over well for a dinner party with the dudes, so I’d put it on the list for Super Bowl parties and the like. But, I’m a lady and I loved it, so if the girls are looking for something to snack on during the next movie night, you could certainly serve this.
…and after we devoured it. The crust was so good!
What we did
We used Guinness for the beer in this beer cheese fondue recipe, though others used PBR or Coors with good results. The Guinness gave it a dark color and a rich flavor that we agreed was awesome. We also used an Irish cheddar from Trader Joe’s as the predominant cheese, and that worked out well.
For the dippers, we used a fresh loaf of marble rye. My favorite was the turkey kielbasa. I chose the low-fat version. It was precooked, but we sliced it up and pan-fried it just to get it dark on the outside and give it a little more color and a more complex flavor. That was fantastic in the cheese, too.
The potatoes, cauliflower, and broccoli were parboiled so they’d be softer. I prefer not to dip cold, crispy, raw vegetables in warm cheese. Some people do serve their vegetable dippers raw, and that certainly saves time and some mess, so it’s up to you.
The cheese melted so beautifully!
Beer cheese fondue recipe
- 1 1/2 cups beer
- 1 tablespoon chopped garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry mustard powder
- 1/4 cup flour
- 1 pound Cheddar cheese, grated
- 1/2 cup Emmentaler cheese, grated
- Black pepper to taste
- precooked turkey kielbasa
- steamed broccoli
- steamed cauliflower
- parboiled new potato wedges
- marble rye loaf, cubed
May we also suggest:
- cured meats like salami or pepperoni, cubed
- other varieties of bread, like a baguette
- pretzel rods
- bacon, cooked crispy and cut into 2-inch pieces
- green apples, raw and cut into chunks
- Prepare the fondue in the pot on the stove on medium-low heat or in an electric fondue pot. (Learn more about fondue pots.)
- Add the beer, garlic, Worcestershire sauce, and mustard powder to the pot. When the mixture is warm, stir in the flour.
- Add the cheese to the liquid in large handfuls and stir until it’s melted.
- Add black pepper to taste and stir.
- Serve the fondue at the center of the table on the burner or in an electric fondue pot. Plate the dippers and place on the table within easy reach for everyone.