Beer Cheese Fondue

Get the party started with our Beer Cheese Fondue, combining creamy cheddar and Swiss cheeses with light beer and bold spices, creating an unforgettable appetizer experience!

Fondue pot filled with creamy beer cheese fondue.

Do you know what an empty cheese fondue pot looks like? Well, you will after you make this one. Our family literally uses the dippers to squeegee all of the melty cheese out of the pot.

If you don’t have a fondue pot, you can use a regular pot on the stovetop. The advantage of the electric fondue pot is that it keeps the fondue warm while you are enjoying it. You will also get color-coded fondue forks so that everyone knows whose is whose. We bought one of the best sellers on Amazon, this Cuisinart Fondue Pot that you see in the photos, and we love it.

Reasons to Love This Fondue

The combination of beer and cheese offers a rich depth of flavors that can vary depending on the types of beer and cheese used.

Beer cheese fondue can be paired with a wide range of dippables, from bread and vegetables to meats and apples, making it a perfect dish for gatherings, allowing guests to enjoy a variety of taste experiences.

I love the act of gathering around a pot of warm, melted cheese encourages conversation and a shared dining experience.

Despite its sophisticated flavor profile, beer cheese fondue is relatively easy to prepare, requiring only a few ingredients and simple kitchen equipment.

Beer Cheese Fondue Dippers

Beer Cheese Fondue pairs well with a variety of dippers, from bread to vegetables:

  • Breads: Enhance your Beer Cheese Fondue experience with a variety of breads. Ideal choices include French, sourdough, rye, pumpernickel, multigrain, brioche, whole wheat, olive bread, focaccia, honey and herb, Irish soda, ciabatta, challah, and Naan bread. Breads with nuts and dried fruits also complement the fondue. To prevent crumbling, use bread cubes and lightly toast them.
  • Pretzels: Soft pretzels, like our Rustic Soft Pretzels, are excellent when cut into pieces. For hard pretzels, opt for thick, long varieties for durability and ease of dipping.
  • Crackers and Chips: Thick wheat or multigrain crackers work well as do thick chips like kettle cooked potato chips or thick tortilla chips.
  • Fruits: Some fresh fruit goes really well with this beer cheese fondue. Sliced green or red apples work well, with Granny Smith apples being one of our favorites. You should also consider sliced pears and seedless red or green grapes. Some dried fruit is good too, try dried apricots or dried figs.
  • Meats and Seafood: Options like grilled steak, meatballs, cooked ham, and poached chicken or duck breast are particularly delicious when topped with melted cheese. For those who enjoy a bit of spice, cured meats such as beef jerky, chorizo, kielbasa, pepperoni, prosciutto, salami, sausage, miniature smoked sausages, and soppressata can add an exciting flavor to your fondue party. Additionally, cooked seafood options like crab, scallops, shrimp, and lobster offer a delightful taste experience when paired with fondue.
  • Pasta: Do you love macaroni and cheese? Of course you do, I mean, who doesn’t! Then, why not dip some pasta in cheese? You will want to pick a large pasta shape with nooks and crannies to help hold onto that delicious cheese like farfalle, fusilli, rigatoni, shells, etc.
  • Vegetables: Cheese fondue can dip a wide range of vegetables, whether raw, steamed, or roasted. Options include artichoke hearts, asparagus, baby potatoes, bell peppers, broccoli florets, Brussels sprouts, carrots, cauliflower, celery, cherry tomatoes, curried carrot and cauliflower pickles, dill pickles, fennel spears, fingerling potatoes, green beans, jalapenos, mini sweet peppers, mushrooms, pearl onions, radishes, red onions, sweet gherkins, yellow squash, zucchini pickles, and various pickled vegetables.

Recipe Ingredients

Ingredients for Beer Cheese Fondue prepared on a table.
  • Sharp Wisconsin Cheddar Cheese (or regular Sharp Cheddar cheese): This cheese provides a rich, bold flavor.
  • Emmentaler Swiss Cheese: This adds a smooth, nutty taste and helps create the creamy texture of the fondue.
  • Light Beer: Serves as the base for the fondue, giving it a unique tang and enhancing the
  • Worcestershire Sauce: This ingredient brings an umami depth and a slight tang to the fondue.

See the recipe card for full information on ingredients and quantities.

Variations

  • Beer Variation: Opt for beers that have low bitterness to complement and enhance the cheese flavors without overpowering them. Recommended styles include Lager beer, English-style ales, Amber Ales, and Brown Ales. These selections are ideal as they blend harmoniously with the cheese.
  • Cheese Options: Include a variety of flavors and textures: Colby, Emmentaler, Fontina, Gloucester, Gouda, Gruyere, Jarlsberg, Raclette, Smoked Gouda, and White Cheddar. Each of these brings its own unique taste to the fondue, allowing for a rich and diverse flavor experience. For the best results, we suggest combining two or three types of these cheeses. and make sure they are good melting cheeses.
  • Vegan Cheese Fondue: Use a vegan friendly beer, use shredded vegan cheddar cheese and for the swiss cheese, use shredded vegan mozzarella cheese.
  • Gluten Free Fondue: Instead of flour, use 1 ½ teaspoons of potato starch (not potato flour) and place in a small bowl, add 1 ½ teaspoons of water and whisk until a thick paste forms. Instead of adding the flour, at that step in the recipe add in the potato starch paste.
  • Beer Free Fondue: Use vegetable or chicken broth instead of the beer, but make sure to add a little lemon juice as well, because the acidity is important.

How to Make Cheese Fondue

Step #1: Pour the beer into the fondue pot and bring the beer to a simmer.

Garlic and mustard powder poured into a beer mixture.

Step #2: Add the garlic to the fondue pot and let it simmer for one minute.

Step #3: Add the mustard powder and stir it in.

Step #4: Add the cheese mixture a little at a time while stirring.

Adding cheese to the beer mixture.

Step #5: Add the flour and stir until it is dissolved.

Adding flour to the beer-cheese mixture for the Beer Cheese Fondue.

Step #6: Add the Worcestershire sauce and the cracked black pepper.

Worcestershire sauce and black pepper added to the fondue pot.

Step #7: Stir until the cheese fondue is smooth and creamy.

Stirring cheese mixture until smooth.

Step #8: Turn down the fondue heat to low.

Step #9: Enjoy!

Beer cheese fondue and dippers.

Expert Tips

  • Cheese: Buy fresh cheese of a good grade.
  • Block Cheese: We recommend buying block cheese and shredding the cheese at home instead of buying pre-shredded cheese. Freshly shredded cheese melts more evenly and offers a better flavor.
  • Optimal Heating Level: The level of heat is crucial in making fondue. Too low, and the cheese won’t melt properly; too high, and it can clump. Starting with medium-low heat and being patient with the cheese melting, especially when using a pan on the stovetop, is key to achieving the perfect melt and consistency.
Dippers dipped in the beer fondue sauce.

Frequently Asked Questions

Can Beer Cheese Fondue be made non-alcoholic?

Yes, you can use non-alcoholic beers as a substitute, though the flavor profile may slightly differ.

What type of fondue pot is best for this recipe?

Electric fondue pots are ideal for even heat distribution and maintaining the right temperature.

Storage Info

Beer Cheese Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it can alter the texture.

To reheat, gently warm the fondue over low heat, stirring constantly to prevent separation and ensure a smooth consistency. If the fondue is too thick upon reheating, you can thin it with a small amount of beer or milk.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A fondue pot filled with beer cheese fondue.

Beer Cheese Fondue Recipe

Get the party started with our Beer Cheese Fondue, combining creamy cheddar and Swiss cheeses with light beer and bold spices, creating an unforgettable appetizer experience!
4.5 from 14 votes
Pin Rate
Course: Appetizers
Cuisine: European
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 361kcal
Author: Linda
Print Recipe

RECOMMENDED PRODUCTS

Ingredients

Fondue

  • 8 oz. Sharp Wisconsin Cheddar Cheese - or regular Sharp Cheddar
  • 3 oz. Emmentaler Swiss Cheese - or regular Swiss cheese
  • 8 oz. Light Beer - for the base
  • 1-2 cloves freshly chopped garlic
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons all purpose flour
  • 1 Tablespoon dry mustard powder
  • Freshly Cracked Black Pepper to taste

Cheese Fondue Dippers

  • See our ultimate cheese fondue dippers list in this post. Here are the categories:
  • Breads
  • Pretzels
  • Crackers and Chips
  • Vegetables
  • Fruits
  • Meat and Seafood
  • Pasta
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

Instructions

  • Pour the beer into the fondue pot and bring the beer to a simmer.
  • Add the garlic to the fondue pot and let it simmer for one minute.
  • Add the mustard powder and stir it in.
  • Add the cheese mixture a little at a time while stirring.
  • Add the flour and stir until it is dissolved.
  • Add the Worcestershire sauce and the cracked black pepper.
  • Stir until the cheese fondue is smooth and creamy.
  • Turn down the fondue heat to low.
  • Enjoy!

VIDEO

NOTES

Beer Cheese Fondue is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it can alter the texture.
To reheat, gently warm the fondue over low heat, stirring constantly to prevent separation and ensure a smooth consistency. If the fondue is too thick upon reheating, you can thin it with a small amount of beer or milk.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 9g | Protein: 20g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 458mg | Fiber: 1g | Sugar: 1g

Want more inspiration?

More Recipes You'll Love

About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe