Easy Beer and Cheese Fondue

Ingredients

2/3 cup dark lager/porter (we used a Samual Adams, made sure you use a better beer not something like coolers or busch)

16oz sharp cheddar cheese, shredded

1 1/2 tsp dry mustard or 2 tsp kosciusko mustard (which is a spicy mustard and Ronnie's favorite)

2 tsp cayenne pepper

2 Tbsp worcestershire sauce

Procedure

• In a Fondue pot mix beer, mustard, cayenne pepper, and worcestershire sauce and heat at 375 or on high until bubbles form.
• Gradually add in the cheese. I did about a hand full at a time stirring after each handful.
• Once all the cheese is melted reduce the heat to 200 or low.

Dippers:

apples

pears

pretzels

a hard bread ( i.e. french french bread)

bread sticks

Raw veggies ( broccoli, cheery tomatoes, carrots, or celery)