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Beer Cheese Fondue


The LAST thing we need is to end the year with a cooking fail. And 2020 is just the jerk to make your cheese sauce break right when it’s about to end. If you plan to continue the New Years' tradition of dipping all the things in melted cheese, here are some tips to make sure you show that cheese sauce who’s boss (it’s you, you’re the boss). 

Fondue’s and Dont’s of the Perfect Cheese Sauce:

Do break out the immersion blender if your sauce separates. Cheese sauce can be a tricky beast, it’s prone to separating or becoming chunky. No worries, just blend it into submission and your sauce will be perfectly velvety. 

Don’t forget the cornstarch. This is what will keep your sauce intact, it prevents the cheese, oils, and beer from separating into a stringy mess all while thickening it up to the perfect consistency. 

Do stir in a figure 8, or a zig-zag pattern. Might sound a little silly, but it helps to keep your sauce blending well. If you stir in a circular pattern around the edges of the pot it will create a whirlpool that can suck cheese into the center of the pot and promote clumping before it’s melted and combined. 

Don’t boil your sauce. Bring your sauce to a simmer, and adjust the heat to keep it at a low simmer. A boil will encourage your sauce to break, burn, and separate. 

Do experiment with spices. Add sriracha, gochujang, herbs, or roasted garlic to give the sauce your own signature twist.

Beer Cheese Fondue



  • 12 ounces beer*
  • 6 wt oz Gruyère cheese shredded
  • 8 wt oz Smoked gouda shredded
  • 2 tbs cornstarch
  • 1 tsp Dijon mustard
  • ¼ tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper

For serving:

  • 1 cup mushrooms quartered
  • 1 cup broccoli florets
  • 1 French baguette cut into cubes
  • ½ lbs flank steak cooked and sliced
  • 1 Granny smith apple sliced


  • Add the beer to a saucepan over medium heat. Bring to a low simmer, do not boil.
  • In a medium-sized bowl toss together both types of cheese and the cornstarch.
  • A small handful at a time adds the cheese to the beer, stirring until the cheese is melted before adding more.
  • Once all the cheese has been melted, stir in the Dijon, Worcestershire, salt, and pepper until well combined. Add the sauce to a warm fondue pot.
  • Serve with bread, vegetables, and meat.


*Note: Use a lighter-colored beer for best results. For a stronger beer flavor use a hoppier beer like an IPA or an American pale ale. For a milder beer flavor use a wheat beer, pale lager, Kolsch, or pilsner.

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