Cheese Fondue with Beer
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If you’re a fan of creamy, savory dips, this Cheese Fondue with Beer recipe is sure to hit the spot.
We’ll be using two classic cheeses – Gruyère and Emmental – along with a light beer to create a rich and savory combination of flavors, creating the ultimate comfort food that is perfect for sharing or a cozy date night at home!
Looking for more melty cheese delights? Make sure to try my recipes for Shrimp Scampi Grilled Cheese, Brats and Beer Cheese Chowder, and Instant Pot Cheddar-Ale Soup.
This classic Swiss fondue is perfect for dipping bread, steak, vegetables, or anything else your heart desires.
What you’ll need
Fondue ingredients
- shredded Gruyère cheese and Emmental cheese – You can substitute Swiss cheese and sharp cheddar cheese if you prefer.
- cornstarch as a thickening agent
- lager beer or pale ale
- Dijon mustard, fresh garlic, and a pinch of cayenne pepper round out the flavors.
Things to dip in the cheese fondue
- grilled zucchini and carrots
- steamed broccoli and cauliflower
- French bread cubes
- fresh tomatoes and mushrooms
- sliced filet or sirloin, cooked medium-rare
- chunks of bacon
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- fondue set or electric fondue pot
- fondue forks if using a slow cooker
How to make Cheese Fondue with Beer:
Grate your cheese and toss with the cornstarch to thoroughly coat.
Add the shredded cheese, beer, Dijon mustard, and pressed garlic clove to a medium saucepan.
Heat your mixture over MEDIUM LOW heat, stirring constantly with a wooden spoon until melted and combined. Stir in the cayenne pepper and pour into a fondue pot.
At one point I was starting to think that it would never combine into a smooth, delicious gooey cheese concoction but then it magically melted.
I served my fondue with steamed broccoli and cauliflower florets, and Sautéed Zucchini and Carrots.
I was going for a large variety of dipping foods! I also served fresh cherry tomatoes and button mushrooms (yes, that is chunks of bacon in the corner).
Then I chopped up a French baguette and pretzel roll to create cheese fondue dipped bacon cheeseburgers.
Oh ya baby, I grilled up a filet and sliced it nice and thin.
Then stacked a slice of beef, a chunk of bacon, and a chunk of pretzel roll and dunked it into the yummy fondue…..heaven!!
And of course more veggies dipped into this gooey, cheesy fondue pot of gold.
All this gooey, melted cheese makes a big ‘ol mess if you’re not careful.
So gather your friends or family around the dinner table for a delicious appetizer that’s a great way to celebrate on game day, New Year’s Eve, or pretty much any holiday.
How about Dark Chocolate Fondue with Cabernet for dessert on your next date night?
FAQ’s
Feel free to experiment with different beers, but it’s best to use a lighter beer, such as a lager or ale, to avoid overpowering the cheese flavors. You can also substitute your favorite white wine for the beer for a completely different flavor profile.
Gruyère and Emmental are classic choices, but you can also use gouda, Swiss, cheddar, fontina, or a combination of good melting cheeses.
Yes, you can substitute non-alcoholic alternatives like broth, apple cider, or non-alcoholic beer. But keep in mind, the alcohol does add a unique flavor to the fondue.
Coating the grated cheese with cornstarch before adding it to the pot helps prevent clumping. Also, make sure to gradually add the cheese while stirring continuously.
Allow the leftover cheese fondue to cool to room temperature, transfer to an airtight container and store in the refrigerator.
Yes, reheat leftover fondue on the stovetop over low heat, stirring constantly. Add a bit of wine or beer if needed to maintain the right consistency.
If it’s too thick, add a bit more wine or beer. If it’s too thin, mix a small amount of cornstarch with cold water and stir it into the fondue.
Some delicious options include bite-sized cubes of crusty bread, soft pretzels, hard pretzels, tortilla chips, boiled potatoes, vegetables like broccoli florets, carrots, brussels sprouts, cauliflower florets, strips of seared steak, chunks of bacon, and apple slices.
More cheesy dip recipes
- Spinach Artichoke Dip
- Southwest Black Bean Dip
- Blackberry Walnut Baked Brie
- Queso Blanco Dip
- Bacon Cheddar Cheeseball
Did you try this recipe? I’d love to see it!
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Enjoy!!
Cheese Fondue with Beer
Equipment
- Fondue Pot or slow cooker
Ingredients
Cheese Fondue
- 8 ounces grated Emmental cheese or cheddar cheese
- 8 ounces grated Gruyère cheese or Swiss cheese
- 1 tablespoon cornstarch
- 1 cup lager beer or pale ale or white wine
- 1 teaspoon Dijon mustard
- 1 large clove garlic pressed or finely minced
- pinch teaspoon cayenne pepper one-sixteenth teaspoon
Things to Dip in Cheese Fondue
- grilled zucchini and carrots
- steamed broccoli, cauliflower, brussels sprouts
- bread cubes French baguette, pretzel rolls, sourdough
- fresh tomatoes and mushrooms
- sliced filet or sirloin, cooked medium-rare
- chunks of bacon
Instructions
- Thoroughly mix together grated cheeses with cornstarch.
- Place cheeses, beer, mustard, garlic in a medium saucepan and heat over medium-low heat, stirring constantly with a wooden spoon until melted.
- Stir in cayenne and pour cheese fondue into a fondue pot with a heat source. (sterno/gas or electric)
- Serve immediately with a selection of bite-sized pieces of crusty bread or soft pretzels, steamed, or grilled vegetables, grilled beef, and bacon pieces.
Notes
- Nutrition facts are for the Cheese Fondue only.
- You can also use gouda, Swiss, cheddar, fontina, or a combination of good melting cheeses.
- Yes, you can substitute non-alcoholic alternatives like broth, apple cider, or non-alcoholic beer. But keep in mind, the alcohol does add a unique flavor to the fondue.
- Allow the leftover cheese fondue to cool to room temperature, transfer to an airtight container and store in the refrigerator.
- Reheat leftover fondue on the stovetop over low heat, stirring constantly. Add a bit of wine or beer if needed to maintain the right consistency.
- If it’s too thick, add a bit more wine or beer. If it’s too thin, mix a small amount of cornstarch with cold water and stir it into the fondue.
Moving is stressful, have as much fondue as you need! This looks wonderful.
This looks so good. I love fondue and with the beer added, YUM! thanks for sharing.
Thanks so much Laura! 🙂
I have been dying to find a good fondue recipe but I’m not a beer drinker. Do you think this would taste just as good with white wine?
Yes, it would Meaghan. I have used white wine in the past and it’s just as delicious. 🙂
I can only imagine how insanely good that fondue would be… can’t wait to try it out with some pretzels!
Of course it hit the spot -it’s cheese! And it looks scrumptious!
Oh Lisa, this sounds so delicious. I must confess I have never made fondue at home, but after reading your post and your delicious recipe it’s now on my “must make” list for sure. Thanks so much for sharing with Foodie Friends Friday party this weekend. Pinning and sharing.
We look forward to seeing you again soon with another delicious recipe.
Joanne
I have had beer cheese soup before, but never thought about it as a fondue. This sounds perfectly amazing! I am pinning this to my party foods board and would be so honored if you would come by and share it at my link party on Sunday, Celebrate it Sunday.
I’m always looking for a good cheese fondue recipe. I’m so glad I found you! Can’t wait to try it!