Best 9 Beer Cheese Fondue Recipes

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Indulge in the ultimate comfort food experience with our delectable beer cheese fondue recipes. Whether you prefer a classic rendition or a unique twist, we have something for every palate. From the traditional Swiss-inspired fondue to innovative variations featuring flavors like bacon, spinach, and even chocolate, our collection offers a world of cheesy goodness. Served with an array of dippers like crusty bread, crisp vegetables, and succulent meats, these fondues are perfect for cozy gatherings, romantic dinners, or game nights. Prepare to immerse yourself in a fondue extravaganza that will leave you and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEER CHEESE FONDUE



Beer Cheese Fondue image

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

Provided by MARNIKINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 6

Number Of Ingredients 8

8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

Steps:

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

Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g

BEER CHEESE FONDUE



Beer Cheese Fondue image

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

Provided by Andrea Slonecker

Categories     Condiment/Spread     Beer     Cheese     Dairy     Mustard     Appetizer     Dessert     Party     snack     snack week     Sugar Conscious     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup/240 ml pilsner-style beer
1 lb/455 g Gruyère cheese, shredded
1 tbsp cornstarch
2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard
Dash of Worcestershire sauce
Pinch of paprika
Fine sea salt, such as fleur de sel or sel gris

Steps:

  • Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
  • Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)



Cheese Fondue Melting Pot Cheddar with Beer Recipe - (3.9/5) image

Provided by btaylor

Number Of Ingredients 8

1/2 cup Coors Light beer
2 teaspoons garlic, chopped
2 teaspoons dry mustard powder
2 teaspoons Worcestershire sauce
6 ounces medium-sharp cheddar cheese
2 ounces Emmentaler Swiss cheese
2 tablespoons all-purpose flour
I used half the beer and substituted milk for rest and used all cheddar, no Swiss. Ended up adding lots more milk to thin it so it was not sticky and stringy.

Steps:

  • If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.

BEER CHEESE FONDUE



Beer Cheese Fondue image

This thick fondue originated in my kitchen when I didn't have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple, particularly while we watch football games on television. -Chrystie Wear, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3 cups.

Number Of Ingredients 8

1 loaf (1 pound) French bread, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

Steps:

  • Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice., Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream., Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 469mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD



Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread image

Provided by Bobby Flay

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

10 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
6 ounces Gruyere, shredded (about 2 cups)
2 ounces smoked Gruyere or Swiss, shredded
Scant tablespoon cornstarch
1 cup strained cooking liquid from Beer-Simmered Bratwursts, recipe follows
2 tablespoons spicy brown mustard, plus more for serving
A few drops hot sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound slab bacon, rind removed, sliced about 1-inch thick
1 pound cremini mushrooms, caps only
1/3 tablespoon canola oil
Six to eight 2-inch-thick slices high-quality German rye bread
Beer-Simmered Bratwurst, recipe follows
Sweet and hot German mustards, for serving
Sweet and hot German mustards, for serving
6 cups German light ale
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 large onions, unpeeled, roughly chopped
2 whole cloves garlic, smashed
One 3-inch piece fresh ginger, peeled and chopped
3 pounds precooked bratwurst, pricked with a fork
2 tablespoons canola oil

Steps:

  • Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
  • Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
  • Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
  • Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
  • Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
  • Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
  • Preheat the grill for direct grilling, high heat.
  • Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
  • Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

CHEESE FONDUE WITH BEER AND BOURBON



Cheese Fondue With Beer and Bourbon image

Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Provided by Ludo Lefebvre

Categories     Bon Appétit     Dip     Appetizer     Cheese     Swiss Cheese     Vegetarian     Bourbon     Garlic     Beer     White Wine     Wine

Yield Serves 4

Number Of Ingredients 12

2 garlic cloves, halved lengthwise
1/2 cup Belgian beer (such as Duvel)
2 cups dry white wine, divided
3 tablespoons cornstarch
1 pound Gruyère, coarsely grated
1 pound Babybel cheese, grated
2 tablespoons bourbon or brandy
1/4 teaspoon baking soda
1 tablespoon fresh lemon juice
Kosher salt
4 cups (1-inch pieces) country-style bread, preferably day-old
Assorted ham and salumi, pickles, and crudités (for serving)

Steps:

  • Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
  • Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

GERMAN CHEESE & BEER FONDUE



German Cheese & Beer Fondue image

Make and share this German Cheese & Beer Fondue recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

6 slices center-cut bacon, chopped
6 ounces cheddar cheese, shredded
5 ounces smoked gruyere cheese, shredded
5 ounces smoked swiss cheese, shredded
1 tablespoon all-purpose flour, rounded
1 1/2 cups german lager beer
1 1/2 cups german lager beer
2 tablespoons sharp hot mustard
2 -3 drops hot sauce
2 -3 drops Worcestershire sauce
1 knockwurst (cubed or thickly sliced browned wursts, knock, brat or brot)
1 head cauliflower, separated into florets
gherkin, drained
pickled onion, available on vegetable aisle
1 small pumpernickel bread or 1 small sourdough bread, cubed

Steps:

  • Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy.
  • Remove from the skillet, drain on a paper towel-lined plate and reserve.
  • Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
  • Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
  • Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.
  • Combine cheeses in a bowl with the flour.
  • Add beer to a small pot and bring up to a bubble over medium heat.
  • Reduce the heat to a simmer and add the cheese in batches.
  • Stir in a figure-eight pattern with wooden spoon.
  • When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
  • Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.
  • To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!

APPETIZER BEER-CHEESE FONDUE



Appetizer Beer-Cheese Fondue image

Turn cheese spread into something spectacular by stirring in beer and broccoli and serving it warm with bread cubes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 6

1 loaf (1 pound) French bread
1 loaf (16 oz. box) VELVEETA™ Original Cheese, cubed
1 1/2 cups frozen chopped broccoli (from 12-oz bag), cooked and drained
1/4 cup regular or nonalcoholic beer
1 jar (2 ounces) diced pimientos, drained
1 teaspoon ground mustard

Steps:

  • Heat oven to 350°. Cut bread into 1-inch cubes. Place bread pieces in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 10 minutes, stirring twice, until lightly toasted. Transfer to serving bowl or basket.
  • Meanwhile, melt cheese in 2-quart saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimientos and mustard. Cook, stirring occasionally, until hot. Pour cheese mixture into ceramic fondue pot over Low heat or into 1 1/2-quart slow cooker at Low heat setting.
  • To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will hold in slow cooker on Low heat setting up to 2 hours. 16 servings (1/2 cup bread cubes and 2 tablespoons fondue each).

Nutrition Facts : Cholesterol 25 mg, Fat 1/2, ServingSize 1 Serving

BEER CHEESE FONDUE



Beer Cheese Fondue image

Another fondue that we would like to try. From Fondue by Casparek.

Provided by Vicki Butts (lazyme)

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 10

11 oz gruyere cheese
11 oz emmentaler cheese
1 tsp caraway seeds
1 tsp coriander seeds
18 oz bread (a mixture of baguette, crusty bread, and soft pretzels)
1 c light beer
1 Tbsp cornstarch
pepper, to taste
1 clove garlic
2 Tbsp kummel (caraway liqueur), or kirsch

Steps:

  • 1. Trim crusts from cheeses and grate coarsely. Finely crush the caraway and coriander seeds in a mortar. Cut bread and soft pretzels into bite-size cubes.
  • 2. Heat beer in fondue pot (caquelon) over low heat. Stir in a handful of cheese and melt, stirring constantly. Gradually add remaining cheese, continuing to stir in a figure 8.
  • 3. Whisk the cornstarch with 2 tablespoons cold water and stir into cheese. Season cheese with caraway, coriander, and pepper. Peel garlic and force through a press into cheese. Bring mixture just to boil, stirring, and set on fondue burner. Just before serving, stir in kummel. Spear bread on fondue forks and pull through the hot cheese.
  • 4. Other good accompaniments: Small boiled potatoes (with skin so cheese will adhere better), cubed sausage, liverwurst, or cooked ham, small gherkins, pearl onions, baby corn, mixed pickles, pickled watermelon rind, radishes, radicchio salad, and tomato salad.

Tips:

  • Use a good quality beer for the fondue. A dark beer will give the fondue a richer flavor, while a light beer will make it more delicate.
  • Shred the cheese finely so that it melts evenly and smoothly.
  • Don't overheat the fondue. Keep it on low heat and stir constantly to prevent it from curdling.
  • Serve the fondue with a variety of dippers, such as bread cubes, vegetables, and fruit.
  • If the fondue starts to get too thick, add a little bit of milk or cream to thin it out.

Conclusion:

Beer cheese fondue is a delicious and easy-to-make appetizer or snack. It's perfect for parties or gatherings, and it's sure to be a hit with your guests. With its rich and cheesy flavor, beer cheese fondue is a classic comfort food that everyone will love. So next time you're looking for a simple but impressive dish, give beer cheese fondue a try.

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