Beer Cheese Fondue Recipe -
Beer Cheese Fondue Recipe
  • READY IN 25 mins

Beer Cheese Fondue

Recipe by  

"Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  2. Rub cut side of garlic clove around bottom and sides of fondue pot.
  3. Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  4. Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
  5. Stir hot pepper sauce into cheese mixture.
Kitchen-Friendly View


  • Cook's note:
  • If mixture gets too thick, reheat and/or add a little more beer.

Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2012

This was wonderful! The beer smelled awful when first beginning to heat it but once the cheese was added it became super fragrant. We had to stir it, continuously, for almost 10 more minutes than we were supposed to because the cheese was not thickening like we wanted it. Served with cauliflower and french bread.

Most Helpful Critical Review
Jul 15, 2012

this may have been a case of too many cooks causing trouble, but this recipe really didn't work for us. We tried it with cheddar/jack cheese, and that may have been the issue, but the cheese never melted all the way. It ended up really gloppy, and no combination of more cheese, more beer, more heat, less heat, more nauseum would fix it. Never had this trouble before! It still tasted ok, but gloppy is not the texture we were going for. however, I'm sure this was a case of 'user error' rather than fault of the recipe. Just wish I could figure out where we went wrong.


30 Ratings

Jun 11, 2012

I boiled a can of bud select, let it simmer till the foam was going away, then switched heat to low and added a bunch of shredded cheddar and gruyere. Man gruyere is expensive, but the processed gruyere doesn't work, you have to get the real deal. I added the 2T flour, a little salt, pepper, garlic powder, and tiny bit of worcestershire. I did this kinda ghetto because I dont have a fondue pot, I just transferred the fondue to a slow cooker set to warm mode :) It worked:) Served with chopped breads and sausage.

Jul 21, 2012

Perfect recipe!

Jul 10, 2012

Delicious! And no problems at all :)

Jan 04, 2013

I just added minced garlic to the pot, but otherwise made this as instructed. It was a hit with the crowd of visitors! We will make this again and again. Thanks for a great and easy recipe!

Jan 28, 2013

This is excellent! You just have to keep at the stirring with a whisk and don't give up. It looked horrible for me but then it was all incorporated and creamy in the end. Great with blanched broccoli, cauliflower, asparagus, apples and pears.

Dec 27, 2012

FINALLY! A recipe that doesn't clump up and yet has a good swiss taste. We used Cache brand extra sharp cheese and some expensive swiss. We have been doing fondue every Christmas Eve for 19 years and never gave up on finding a recipe! We used Coors Light and 1 -2 teaspoons of tabasco sauce and dipped bread, granny smith apples and cheese tortellini.


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 505 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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