Beer-Cheese Fondue

Add some fun to your holiday party with this recipe.

Creamy Feta Phyllo Bites
Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time:
15 mins
Total Time:
15 mins
8 serves

No one at your holiday party will be able to resist a piping hot pot of cheese fondue, especially when served with tasty dipping options like sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, and roasted fingerling potatoes. Cooked ingredients pair wonderfully with this decadent, creamy sauce flavored with dry mustard, Gruyère, Cheddar, Worcestershire sauce, and a lager beer. When serving, always keep the cheese mixture below a simmer or it might break. Serve immediately and hold over Sterno to keep the cheese from cooling and clumping together.


  • ¼ cup unsalted butter

  • cup all-purpose flour

  • 1 (12-oz.) bottle lager beer (such as Yuengling)

  • ¼ cup heavy cream

  • 6 ounces Gruyère cheese, shredded (about 1 ½ cups)

  • 6 ounces mild Cheddar cheese, shredded (about 1 ½ cups)

  • ½ teaspoon Worcestershire sauce

  • ½ teaspoon dry mustard

  • Serving suggestions: cubed bread, sliced cooked bratwurst, steamed broccoli florets, roasted Brussels sprouts, roasted fingerling potatoes


  1. Melt butter in a medium saucepan over medium-low. Gradually whisk in flour. Cook, whisking constantly, until lightly browned, about 1 minute. Gradually whisk in beer and heavy cream. Cook, whisking constantly, until sauce has thickened and begins to bubble, 3 to 4 minutes. Gradually add Gruyère and Cheddar, whisking constantly, allowing each addition to melt and become incorporated before adding more. Whisk in Worcestershire sauce and dry mustard until smooth. Transfer mixture to a fondue pot; cover and keep warm. Serve immediately.

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