Beer Cheese Fondue
Beer cheese fondue is one of our game day favorites! Sharp cheddar cheese and light beer combine to make a delicious, creamy dip in a matter of minutes.
The best way to represent the Green Bay Packers on game day? With cheese, of course!
As I’ve shared with y’all before, I’m a born and raised Packers fan, so when I was thinking of a recipe to celebrate my favorite NFL team, beer cheese fondue was a no brainer!
Packers’ fans are called cheeseheads, a tribute to Wisconsin’s bountiful cheese production.
What started as an insult hurtled from some Chicago White Sox fans has become an affectionate term and has been totally embraced by Packers fans, reflected by the bright orange foam cheesehead hats you can see in the sea of fans at any Packers’ game.
Any true Packers fan definitely owns a cheesehead!
If you want even more easy recipes for game day, check out my Pepperoni Bread, Roasted Jalapeno Poppers or my Slow Cooker Buffalo Turkey Meatballs!
The best beer cheese fondue
This beer cheese fondue is one of my favorite things to make on game day. After all, who doesn’t love dipping bread, apples, and other yummy snacks into melty, cheesy goodness?
(If you’re looking for another delicious, cheesy dip for game day, what about smoked queso or thunder cheddar cheese dip? Yum!)
Sharp cheddar cheese pairs perfectly with the flavor of beer, making this fondue a big, big hit. Plus, it’s quick and easy to make. We’re talking less than 20 minutes to make…and that’s if you’re taking your time!
Who doesn’t love a recipe that is so easy you can spend most of your time focused on the game?
And take it from me—I’m kind of obsessed with fondue. In fact, there’s a whole bunch of fondue recipes in my cookbook!
My book, Stunning Spreads, offers more than seventy-five approachable recipes for easy entertaining, including eight recipes for warm, melty cheese fondues and sweet chocolate fondues.
Consider it your go-to resource for all things shared snacks.
What’s the best beer to use in this fondue?
One of the stars of this beer cheese fondue recipe is, of course, beer!
(Beer is one of the main ingredients; we will get to the other star, the cheese, in a sec!)
While white wine is typically used to make fondue, this recipe substitutes beer as the fondue base. You can use a variety of different beers in this recipe, but as a base, I prefer to use a lighter beer like an American craft lager or saison.
Typically I just use whatever beer we have in the fridge. I’ve used everything from a lager beer like Bud Light, Miller Light, Coors Light or PBR, to craft beers in this recipe.
As a tribute to Wisconsin, I love using New Glarus Spotted Cow (a light Saison brewed in Wisconsin) when I can get my hands on it.
But an IPA or a pale ale also work great in this beer cheese fondue recipe—either one would give your beer cheese fondue an added layer of flavor.
Some of my favorite pale ales to use are Pisgah Pale Ale and Sugar Creek Pale Ale, and one of our favorite Charlotte breweries, NoDa Brewing’s Hop, Drop, and Roll, adds a little bite that I love in this fondue.
And if you’re looking for an even more robust flavor, a dark beer (like a porter or a stout) would also work. Just make sure it doesn’t have subtle sweet flavors like vanilla or coffee!
What’s the best cheese for fondue?
So we’ve covered our beer base, so let’s talk about the other important ingredient in beer cheese fondue: cheese!
When you’re making a creamy beer cheese dip or fondue, you want to use good melting cheeses so the texture stays nice and smooth.
This recipe has a cheddar cheese base, so I like using a sharp cheddar cheese to pair with the flavors of the beer.
You could also use a mixture of cheddar and Emmentaler for another layer of flavor. Emmentaler is a Swiss cheese that melts really easily, giving us the flavorful, melty texture we’re looking for.
Other cheeses that work well include grueyere, gouda, swiss, and American. Just keep in mind that changing the cheeses will change the flavor of the fondue!
What you’ll need for this recipe
Ingredients
I know the name “fondue” makes it seem fancy, but the ingredient list for this beer cheese fondue is actually really simple. You’ll need:
- Beer: A light lager, saison, or IPA all work great.
- Garlic: I like to use minced fresh garlic when I have it, but I’ve also used garlic powder in a pinch.
- Dry mustard: Have you ever added a bit of mustard to a cheese sauce before? It adds the best flavor, and it’s one that works great in this fondue, too!
- Worcestershire sauce: This adds a great umami element to this recipe.
- Shredded cheddar cheese: Shred your own cheese, please! It’ll make for a smoother fondue.
- Flour: Just a bit of flour helps bring the dip together.
For the full recipe, including ingredient amounts, check out the recipe card at the end of this post.
Equipment
Let’s address the elephant in the room: Do you need a fondue pot to make this beer cheese fondue?
NO!
This recipe starts on the stovetop, using a double boiler or a heat-proof bowl over a pot. Once you’ve finished making the fondue, you can transfer it to a fondue pot (if you have one) or a small crockpot.
I love my Crock-Pot Little Dipper for keeping dips like this one warm for serving. But if you make a lot of fondue, a fondue pot might be a great investment for you!
For serving, make sure to provide fondue forks if you plan to have guests dip directly into the pot.
How to make this beer cheese fondue
Grab a double boiler. If you don’t have one, grab a saucepot and a heatproof bowl that is big enough to nest on top of the pot.
Place a few inches of water into the bottom of the double boiler or the saucepot. Bring the water to a boil.
In the top portion of the double boiler or in the bowl, add the beer, garlic, dry mustard, and Worcestershire sauce. Place this over the boiling water and whisk to combine.
While the beer mixture heats, toss the shredded cheese and flour in a separate bowl. Make sure the flour coats all of the cheese. This will help it mix evenly into the beer mixture without getting clumpy.
When the beer mixture starts to bubble, start adding the cheese. I like to do this a handful at a time, whisking after each addition to make sure the cheese is fully melted and smooth before adding more.
After all of the cheese has been added, give the fondue a taste and season with salt and pepper to taste.
Transfer the finished beer cheese fondue to your fondue pot or small slow cooker to keep it warm for serving.
Serving suggestions
So what can you dip into your beer cheese fondue? My opinion is…everything tastes better dipped in cheese!
Here is a non-exhaustive list of our favorite cheese fondue dippers:
- Bread: Cubed or sliced French bread, baguette, soft pretzels, pumpernickel bread, ciabatta bread
- Crunchy dippers: Croutons, crackers, breadsticks, hard pretzels, tortilla chips
- Potatoes: Boiled or roasted fingerling potatoes, potato wedges, tater tots
- Veggies: Mini or sliced cucumbers, gherkins, broccoli or cauliflower florets, mini or sliced bell peppers, asparagus, Brussels sprouts, cherry tomatoes, carrots, celery, shishito peppers, fresh whole mushrooms
- Fruit: Sliced apples, sliced pears, grapes
- Meat: German sausage, summer sausage, salami, pepperoni, beef jerky
Honestly, this dip-what-you-want-whenever-you-want situation is perfect for four quarters of football! Especially if you pair it with a Bloody Mary bar.
(Also, how delicious would this beer cheese dip be on top of grilled brats, hot dogs, nachos, tacos or chili?)
Recipe variations
Add a little spice by adding a pinch of red pepper flakes or a few dashes of hot sauce to taste.Looking for something to compliment your beer cheese fondue and game day spread?
Give this recipe a try with a variety of beers. Depending on the beer you use, it’ll give the fondue a slightly different flavor!
Try swapping out some or all of the cheddar cheese for another good melting cheese.
More game-day recipes
Looking for something to compliment your beer cheese fondue and game day spread?
My food blogger friends have over 60 ideas for enjoying game day!
- Red Sea Party Punch by Celebrating Family
- Bird Gang Sonoran Nachos by Love Bakes Good Cakes
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- Easy Buffalo Chicken Sliders by Beer Girl Cooks
- Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
- Blackened Steak + Blue Cheese Nachos by Feast + West
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- Chicago-Style Deep Dish Breadsticks by Honey & Birch
- Italian Beef by Bread Booze Bacon
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- Polish Boy Potato Skins by A Mind Full Mom
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- Miami Mahi Mahi Sandwich by foodbyjonister
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- Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
- New England Rum Punch by Order in the Kitchen
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- Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
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- Philly Cheesesteak Cheesecake by Nik Snacks
- Game Day Cookie Cups by Me and My Pink Mixer
- Primanti Style Sliders by Macheesmo
- Pineapple Salsa by Living Well Kitchen
- Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
- Blue Cheese Blitz Dip by Cafe Terra
- Chicken Adobo Fries by Brunch-n-Bites
- Game Day Candy Bark by Life’s Ambrosia
- Chicken Teriyaki Pizza by Loves Food, Loves to Eat
- High Seas Sour Cherry Slush by Lizzy is Dizzy
- Buffalo Chicken Deviled Eggs by Casa de Crews
- Avery Williamson American Cake by Loaves & Dishes
- Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
- Double-Stuffed Potato Skins by A Simpler Grace
- Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
Beer Cheese Fondue
Ingredients
- 8 ounces beer light lager, saison, or IPA (for a hoppy flavor) work best
- 3 cloves garlic minced, OR 1 teaspoon garlic powder
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 2 ½ to 3 cups shredded sharp cheddar cheese about 10-12 ounces
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
For serving:
- Crusty bread
- Tortilla chips
- Green apple slices
- Fresh veggies Carrot sticks, celery sticks, sliced bell peppers, etc.
Instructions
- Use a double boiler or heatproof bowl placed over a saucepan. Pour a few inches of water into the bottom of your double boiler or a saucepan and bring to a boil.
- Combine beer, garlic, dry mustard, and Worcestershire in the top portion of the double boiler or in the heatproof bowl. Place over the boiling water on top of the saucepan so it nests or balances in the pan and doesn’t touch the water. Whisk to combine.8 ounces beer, 3 cloves garlic, 2 teaspoons dry mustard, 2 teaspoons Worcestershire sauce
- In a separate bowl, toss shredded cheese with flour, making sure flour coats all of the shredded cheese.2 ½ to 3 cups shredded sharp cheddar cheese, 2 tablespoons all-purpose flour
- When the beer mixture is warm (you will know it’s ready because the liquid will start to bubble), add 1/3 of the cheese and whisk to combine.
- Once the cheese has melted and is well incorporated, whisk in half of the remaining cheese until smooth. Repeat, ending with the final installment of the cheese.
- When the fondue is smooth and creamy, taste and add salt and/or pepper as desired. Transfer the dip to a slow cooker or fondue pot to keep warm for serving.Salt and pepper
- Serve with crusty bread, tortilla chips, green apples, or your favorite veggies for dipping!
Video
Notes
- If the beer mixture is not warm before you start adding the cheese, there is a chance the fondue will separate, leaving you with an orange liquid and a clump of melted cheese. Make sure the beer mixture starts to bubble before you add the cheese to avoid this.
- If you have a fondue pot, you can complete all steps in a fondue pot. Wait until beer mixture is warm and then gradually add the cheese to the fondue pot.
- Add 2½ cups cheese for a thinner fondue, and 3 cups of cheese for a thicker, creamier fondue.
- I recommend shredding your own cheese for the creamiest fondue.
Oh my gosh! YUM!!!
Sign me up for this Beer Cheese Fondue! Tweeted and pinned. Thanks for including me in this great round-up!
Dang, Chrissie, this is some serious goodness right here! I’m not really a football fan, but if I got to eat this while a game was on, I’d be totally happy! =)
Yes! Also would be perfect for a party or special occasion…so it’s not just a game day recipe!
I want to make this for a party I’m going to. Does it travel and re-heat well?
If you transport it in a crockpot and it does not fully cool down it should reheat well. If it fully cools down it can sometimes congeal and separate which is ick. In our experience, reheating in a crockpot has worked well!