Beer Cheese Fondue

Beer cheese fondue recipe so easy that you might add it to your regular appetizers rotation. Tips on good melting cheeses and compatible beer styles.

5 from 6 votes

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Prep Time: 5

Cook Time: 7

Total Time: 12

Servings:

Calories: 544kcal

Author: Milena Perrine

Ingredients

4 cups shredded cheese* Gruyere, Emmenthaler, raclette, cheddar or other good melting cheese
¼ cup flour substitute with corn starch
1 cup flavorful low bitterness beer**
⅓ cup heavy cream fresh, at room temperature
grated garlic or onion to taste, optional
fresh or dry herbs to taste

Instructions

In a bowl toss the grated cheese with the flour until well coated. Set aside.
Add the beer to a cold small pot/deep sauce pan and bring it to low simmer over medium heat. (If you want to flavor with ½ teaspoon of grated garlic or 1 teaspoon of grated onion and/or any herbs (½ to 1 tsp) add them to the beer.)
After the beer has simmered for a minute or two, add the heavy cream, stir and simmer for another couple of minutes.
Remove from the heat and fold in the cheese, stirring gently and working in batches. You might need to place the pan back on the warm stove (turned off or very low heat) to help the melting along. Do not overheat it.
Transfer to a heated fondue pot and serve***.

Video

Notes

*Generally about 4 oz of semi-hard (good melting) cheese will yield 1 cup of shredded cheese. If you are using a combination of two cheeses (recommended) make sure you have at least 8 oz of each.

**For specific style suggestions consult the relevant section in the body of the post. We highly recommend Czech pilsner, Munich helles, American craft lager, bock.

***Have your dipping foods cut in bite-sized pieces and ready to serve ahead of time. If after awhile the cheese sauce begins to thicken in the fondue pot, add a tablespoon or two of cream and gently stir to thin it out.

IMPORTANT:

Upon adding the heavy cream to the beer in the sauce pan it could curdle even though this is not common. Here is how to avoid curdling:

Do not use beer that is too acidic, stick with the recommended styles in the body of this post.
Be sure to use heavy cream as it has sufficient fat content and should not curdle.
Be sure that the heavy cream is relatively fresh - as it sits some acid will begin to form in the cream which can cause curdling.
Do not add the heavy cream to beer that is too hot - know the strength of your stove. Gentle simmer is all you need, do not allow the beer to start boiling.

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