Beer Cheese Fondue

Gooey melted cheese with a bitter kick is the comfort food of your dreams.

Photo by Grace Elkus
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  • Makes about 3 cups
  • Hands-On Time
  • Total Time

If you think cheese fondue peaked a few decades ago, think again. We present to you the hip, modern version, made with a can of crisp lager instead of white wine. The beer’s flavor is subtle; it really just adds an extra layer of savory flavor to the fondue. When Gruyère and Swiss cheese are melted together, the results are silky smooth and delectably sharp and salty. Make sure you pay close attention to the indicators for the smoothest results, and don’t rush it or the dip could break. If you don’t have a fondue pot, serve your fondue in a slow cooker set on low to keep it warm.


  1. Check 1 clove garlic, halved
  2. Check 2 tablespoons butter
  3. Check 2 tablespoons flour
  4. Check ½ teaspoon Kosher salt
  5. Check 1 12-oz. can lager-style beer, at room temperature
  6. Check 8 ounces Gruyère, shredded
  7. Check 8 ounces Swiss cheese, shredded
  8. Check 2 tablespoons grainy mustard
  9. Check Soft pretzels, toasted baguette or vegetables, for serving


  1. Rub inside of a medium saucepan with both halves of the garlic and discard.
  2. Add butter and melt over low heat. Add flour and salt and cook, stirring constantly with a wooden spoon, until smooth and slightly thickened, 2 minutes. Switch to a whisk. Slowly pour in the beer, whisking constantly, and bring to a boil.
  3. Reduce heat to low. Add cheese one handful at a time, whisking after each addition, until cheese is melted and smooth. Increase heat to medium and cook until small bubbles form around the edges. Remove from heat and stir in mustard. Serve with soft pretzels, toasted baguette, or vegetables for dipping. Fondue can be reheated over low heat, stirring until smooth, or transfer to a slow cooker on low, and keep warm for up to 1 hour.