IPA Fondue

By Sara O'Donnell
This IPA Fondue is a nod to fondue parties of the 70s... because drinking India Pale Ale is every bit as hipster today, as fondue was back then!
  • Course: Appetizer


  • All Purpose Flour
  • Butter
  • cayenne pepper
  • dark molasses
  • India Pale Ale
  • olive oil
  • shredded Gruyere cheese
  • shredded sharp cheddar
  • Worcestershire sauce


  1. In a medium saucepan over medium heat, melt butter and olive oil.
  2. Whisk in flour and cook for about 5 minutes, stirring constantly to make a roux. Roux should be a dark, golden caramel color.
  3. Slowly add beer and bring to a gentle boil.
  4. Reduce heat and simmer, stirring occasionally until mixture thickens.
  5. Add Worcestershire, molasses and cayenne, stirring thoroughly.
  6. Add cheese 1 cup at a time, thoroughly melting cheese after each addition.
  7. Whisk fondue until it is smooth and pour into fondue pot to serve.
  8. Serve with hearty bread, sweet apples, asparagus and grilled sausages for dipping.