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German Beer & Cheese Fondue or Brew Cheese
From Inn at Danbury
Chef Recipes, FREE Recipes
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Ingredients
  • 3 Oz Sharp Cheddar Cheese
  • 1 Oz Gruyere Cheese
  • 4 Oz German Beer (Pils or Lager)
  • 1 Tablespoon Flour
  • 1 Tablespoon German Sweet/Hot mustard or spicy brown
  • Dash of Worcestershire Sauce
  • Few drops of Tabasco Sauce

For serving options

  • You can use a variety of breads for dipping; the best are the more sturdy breads like Rye, Dark Wheat, Foccacia or Pumpernickel
  • Use cut up blanched vegetables like Cauliflower or Broccoli Florets
  • Pieced of Bratwurst and small party franks
  • Small pickled onions
  • Gherkin pickles
  • Any variety of apples sliced into wedges for dipping

Directions

Shred Cheeses into a bowl and toss with flour
Heat beer in heavy bottom sauce pan until it bubbles, reduce to simmer
Add Cheeses in batches; stir constantly until melted and fully incorporated
Stirring constantly in a figure-eight pattern with wooden spoon, add in Mustard and Sauces.
Transfer to a fondue pot or other serving dish

Meanwhile if you are going to be using the vegetables and Wursts, blanch Cauliflower or Broccoli 2-3 minutes in boiling salted water
In the same pan, bring the cooking water back to a boil and add the mini franks and pieces of bratwurst. Cook

uncovered until all the liquid has evaporated. Add 1 Tablespoon butter to the pan to brown brats and franks and serve

up with fondue and other dipping selection.Have a fun time dipping and talking while enjoying your favorite German
beer


Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com

*For best results use fresh ingredients.

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