Beer Cheese Fondue

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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!

Title text: (pictured on a fondue fork) beer cheese fondue

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.

ingredients for Beer Cheese Fondue

Ingredient Notes

  • 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.
cheeses in a bowl

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!

  1. Prep the cheese. Grate each block of cheese into a large bowl, then toss with flour to coat.
  2. 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.
  3. Melt in the cheese. Add a handful at a time, stirring constantly, until everything is melted and smooth.
cheese mixture

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.

pouring in beer

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.

pouring in herbs and spices

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
pouring cream in for Beer Cheese Fondue

FAQ – Common Recipe Questions

What if the cheese dip thickens?

Simply return it to low heat and slowly stir in a little more cream until it softens again.

Can I use different cheeses?

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.

What should you not do with fondue?

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.

dipping Beer Cheese Fondue

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Beer Cheese Fondue on bread

beer cheese fondue on bread

Beer Cheese Fondue

Donna Elick
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!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine American
Method Stovetop
Servings 6


  • 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!

Donna’s Notes

If you do not have an electric fondue pot, this can be made in a small saucepan.
If you do not have fondue forks, skewers or toothpicks can be used.
One dash is equal to about ⅛ teaspoon.
It is best to buy blocks of cheese and grate it by hand. This makes cheese melt the best!
If you are starting with a cold beer, place your pot in the refrigerator for a few minutes before beginning.
If you are having a difficult time finding any specialty cheeses, this can be made with all cheddar, which is typically easiest to find. Gruyere is one of the most popular for melting. White cheddar and fontina cheeses are also nice in fondue.
Use caution when adding Worcestershire sauce. This tends to add a lot of salt, so only a very small amount is needed. You can also use a reduced sodium Worcestershire sauce if you like less salt.
It is a great idea to prepare all of your dipping foods ahead of time. Chop apples into bite size pieces, slice bread into small cubes, peel and cut carrots, etc.
What foods are good to dip in cheese fondue? Apples, pears, hard or soft pretzels, carrots, cauliflower, corn chips, sourdough bread
What kind of beer should I use? We used Sam Adams Boston Lager for this recipe
What happens if my cheese thickens? Return to low heat and slowly add in a small amount of cream, stirring until fondue melts and softens again.


Serving: 1 | Calories: 467cal | Carbohydrates: 8g | Protein: 26g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 736mg | Sugar: 1g | Fiber: 1g | Calcium: 777mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
Beer Cheese Fondue

Originally published January 2021, updated and republished January 2023

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  1. 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

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