Beer Cheese Fondue is a fun appetizer to serve on game days, for occasions like Oktoberfest or anytime you want a cheesy party dip!
Dunk Into Beer Cheese Fondue!
Beer cheese fondue is a casual, fun melty cheese dip to enjoy during football games, an Oktoberfest celebration or any themed holiday party. You can match pretty much any occasion by incorporating complementary ingredients.
When the weather cools down and you want a hot, hearty appetizer, there’s nothing like a beer-infused, garlicky cheese fondue surrounded by perfectly dunkable accompaniments to warm up the party. So, invite your family and friends to gather around a communal pot of tasty beer cheese fondue and enjoy some good laughs!
A Couple Ingredient Notes
- Cheese – using two kinds of cheese provides some flavor complexity. Emmentaler is an Alpine-style cheese with a nutty, buttery flavor and is a great melter. This is a staple in a classic Swiss fondue. Sharp cheddar cheese brings some…well, sharpness to the party (more or less depending on the variety you choose). You aren’t limited to these varieties; use any good melting cheeses, like gruyere, comté, raclette, fontina, and even monterey jack.
- Cornstarch – tossing and coating shredded cheese with cornstarch does a couple of things. It helps prevent the cheese from clumping and the fats from separating, and thickens and improves the viscosity of your fondue. You can use flour instead.
Don’t Rush the Melt!
You may be ready to start dunking, but if there’s one must-follow tip for the best beer cheese fondue it’s this: melt the cheese a little at a time over LOW heat! Rushing or using too high heat can result in a broken, oily mess instead of silky, creamy fondue.
Choose Your Favorite Dippers
The array of dipping foods you can enjoy with cheese fondue makes it even more fun! Here are just some suggestions…
- Bready things – soft pretzels, bread cubes (from french bread to pumpernickel to sourdough bread!).
- Snacky things – potato chips, hard pretzels, tortilla chips, crackers.
- Planty things – baby or fingerling potatoes, brussels sprouts, apple slices, broccoli or cauliflower florets, carrot slices.
- Meaty things – sliced sausages, meatballs, chunks of grilled chicken or steak, mini pretzel dogs.
What is the Best Beer to Use?
Use any beer you enjoy drinking, but keep in mind that the flavor and qualities of the beer will come through. If you choose a bitter beer, those bitter notes may end up in your finished fondue, and that’s a lot of cheese to waste if the results aren’t favorable. While I recommend a light to medium-bodied, low IBU beer, the choice is ultimately yours. Light beer? Dark Beer? Have fun with it, but you’ve been warned.
What to Sip?
You know what I’m going to say, right? Beer! The beer you use to make your fondue is the perfect pairing, but you can enjoy a variety of beers with this fun appetizer. The pairings don’t end there! Wine lovers can enjoy white or red wine…sparkling, Chardonnay, Pinot Noir, or Gamay.
Do You Love to Dip? Check Out These Recipes!
- Goat + Gouda Pimento Cheese Spread
- Baked Lemon Ricotta Dip
- Homemade Hummus
- Cranberry Jalapeño Cheese Dip
- Whipped Ricotta Pizza Dip
Beer Cheese Fondue
Equipment
- Saucepan, for stove top preparation
- fondue pot, you can prepare and serve from a fondue pot
- mini crockpot, can keep your fondue warm if you don't have a fondue pot
- fondue forks, unless some came with your fondue pot
Ingredients
- 8 ounce emmentaler cheese, shredded (or other good melting cheese note1)
- 8 ounce cheddar cheese, shredded (any variety; aged or sharp for bolder flavor)
- 1 tablespoon corn starch
- 8 ounce beer, light to medium-bodied with low IBU like a kolsch or lager (see post for beer selecting tip)
- 1 clove garlic, grated
- 1 teaspoon Worcestershire sauce
- ½ tablespoon stoneground mustard
- black pepper + kosher salt, to taste
Instructions
- Toss cheese and cornstarch together in a bowl.
- Add beer to a cold, heavy bottom saucepan, then set over medium heat. Bring to a simmer and stir in the garlic and Worcestershire; cook for a couple of minutes. note 2
- Lower the heat to medium-low. Begin stirring in cheese, a small handful at a time. Work slowly to allow the cheese to melt between each addition. Stir continuously to prevent the bottom from sticking and to incorporate the cheese. (This will take about 15 minutes.)
- Once all the cheese has been added, stir in the mustard and season with black pepper.
- Serve immediately from the saucepan, or transfer to a fondue pot or mini crockpot to keep warm — the fondue thickens as it cools, so keeping the heat on is what keeps it silky and dippable.
Video
Notes
- (Note 1) Other good melting cheeses include but aren’t limited to gruyere, comté, raclette, fontina, and monterey jack.
- (Note 2) Prepare this recipe on the stove top then transfer to a fondue pot or mini crockpot to serve, or prepare and serve directly from a fondue pot using the pot’s instructions.
- Fondue can be refrigerated in an airtight container for up to 2 days. Reheat it in a saucepan over low heat, stirring until smooth.
- The timing listed for Mise en Place includes the time it takes to grate the cheeses and garlic, and measure out the remaining ingredients.
Nutrition
Pin for Later! Beer Cheese Fondue
There are red specs in your fondue but the recipe doesn’t have anything red in it? Did you add crushed red pepper?
It’s a little sprinkle of sweet paprika…just for looks. But, you could certainly add a dash of any spice you’d like, whether for garnish or to add another flavor. I’ve seen some beer cheese dips and fondues that also add a dash or two of hot sauce.