Beer Cheese Fondue
This post may contain affiliate links. Please read my disclosure policy.
Beer cheese fondue is a warm dipping sauce that’s velvety smooth and bursting with loads of flavor. Make it right at home in just 20 minutes!
Beer Cheese Fondue
The crisp, mellow flavor of your favorite lager provides the perfect base for melting three different kinds of cheese.
Add in some mustard, Worcestershire, and a variety of spices to create one irresistible cheddar cheese fondue dip!
If you enjoy the delicious combination of beer and cheese, you’ll love the similar flavor found in these mac and cheese and chicken soup recipes.
This Melting Pot cheese fondue recipe is perfect for a cozy meal or as a fun alternative to serve for family gatherings.
You could even enjoy it while watching the game! Pair it with some Spicy Queso Blanco or any of my other easy game day recipes.
- Beer – Stick with a lager or pale ale. I used Sam Adams Boston lager for this cheddar fondue recipe.
- Worcestershire sauce – A little goes a long way, so you may want to measure this first.
A dash is equal to about ⅛ teaspoon. If you like less salt, use a low sodium version instead.
- Heavy cream – Half and half can be used instead, but it may result in a thinner consistency.
How To Make Beer Cheese Fondue
This Melting Pot cheese fondue recipe is actually quite simple to make at home.
Plus, it’s much cheaper than going to a fancy restaurant, and you can stay in your comfy clothes!
- Prep the cheese. Grate each block of cheese into a large bowl, then toss with flour to coat.
- Heat the base. Simmer the beer with the mustard, Worcestershire sauce, and seasonings. Slowly add in the heavy cream and heat for a few more minutes.
- Melt in the cheese. Add a handful at a time, stirring constantly, until everything is melted and smooth.
Melting Pot Cheese Fondue Recipe Tips
- Shred the cheese yourself.
This is CRUCIAL to getting a silky smooth beer cheese fondue. Pre-shredded cheese contains a preservative to keep it from clumping together in the bag.
As a result, this additive prevents the cheese from melting properly, which is the whole point of this cheddar beer fondue dip!
- Use room temperature ingredients
If your beer is already in the fridge, that’s fine. It’ll just take a little longer to come to a simmer in the pot.
However, using room temperature cream is crucial for a creamy cheddar cheese fondue.
When cold dairy is added to hot ingredients, it can curdle and create lumps in the sauce.
So, be sure to measure this out first and let it sit on the counter while you shred the cheese and cook the other ingredients.
Cheddar Fondue Recipe Storage And Reheating
Place leftover cheddar cheese fondue in an airtight container. Refrigerate for 2-3 days.
Reheat in a saucepan over low heat stirring frequently or in your electric fondue pot.
NOTE: Avoid heating the cheddar beer fondue in a microwave, because it will separate.
What to Serve with Beer Cheese Fondue
Choose foods that are longer and easy to grasp or won’t disintegrate when dipped.
Smaller chunks of food are fine, too, but use fondue forks so they don’t get lost in the cheese.
Make sure any meat is either cured or precooked since the temperature of the fondue isn’t hot enough to cook anything.
And while some vegetables are fine raw, many will taste even better when roasted first.
- Bread: soft pretzels, French or Sourdough slices, bagels, crackers
- Veggies: Broccoli, carrots, bell pepper, asparagus, cauliflower, Brussels sprouts
- Meat: hot dogs or sausage, ham, steak, chicken, shellfish
- Other ideas: tortilla chips, sliced apple or pear, French fries, pickles, pasta
FAQ – Common Recipe Questions
Simply return it to low heat and slowly stir in a little more cream until it softens again.
Sure! Start with cheddar for the base, or use all cheddar if you can’t find any specialty cheeses. Feel free to use a sharper variety or even white cheddar if you’d like.
You’ll also want to pair at least one good melting cheese with an aged variety for a bolder flavor. Fontina, Colby, Monterey Jack, and Swiss are other popular choices.
No double dipping! Make sure all of your guests are aware that double dipping is not allowed.
Keep your fork out of your mouth. Instead, use your teeth to gently remove your food. Or, place it on a plate and use a different fork to remove and eat your bite.
Other Appetizer Recipe
Beer Cheese Fondue
- 1 cup smoked gouda, freshly grated
- 1 cup gruyere cheese, freshly grated
- 2 cups medium cheddar cheese, freshly grated
- 1/4 cup all-purpose flour
- 1 cup Lager beer
- 1 teaspoon garlic, minced (about 2 cloves)
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon dijon mustard
- Dash Worcestershire sauce
- Dash nutmeg
- 1/3 cup heavy cream, room temperature
- Salt and Pepper to taste
- Foods for dipping
- In a large bowl, combine freshly grated cheeses and flour, tossing to coat. Set aside.
- Pour beer into a small saucepan or electric fondue pot. Bring to a simmer over medium heat. Add garlic, thyme, dijon mustard, worcestershire sauce and nutmeg. Stir and simmer for about 2 minutes.
- Slowly pour in heavy cream. Stir and heat for an additional 2-3 minutes.
- Remove from heat and stir in cheese mixture, adding small amounts at a time. Return to heat, on low or until all cheese has melted, stirring constantly.
- Add salt and pepper to taste. Serve immediately with your favorite foods for dipping!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2021, updated and republished January 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Anyone who loves cheese will love this. It’s so creamy and rich in flavor.
i have been following your recipes and have tried a couple and the are all delicious and easy. i am from South Africa. i love Italian food thanks for sharing your dishes