Hmmmm... I'm a veteran fondue-maker, but this did not give me good results. It was really similar to my all-Swiss (Gruyere and Emmentaler) fondue that uses wine instead of beer - but this did not behave like my usual fondue. When I added the flour, the cheese did not consolidate like it should, even after stirring and cooking for 8-10 minutes. I whisked in an extra half tablespoon flour, and that helped, so I whisked in the other half. Bingo - perfection. That perfection was short-lived. In the time it took me to bring everything to the table, my fondue had gone from smooth and creamy to grainy to lumpy. I took it back to the stove top, stirred vigorously, and reheated a bit, but it didn't help.
My usual recipe uses 8 oz. wine, and if I were to try this recipe again, I would try two things: only a cup of beer, and a beer with a higher alcohol content. It also seemed a bit salty without the fruitiness of wine to offset the salt, so I would probably reduce the salt by half.
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Hmmmm... I'm a veteran fondue-maker, but this did not give me good results. It was really...