Ingredients

• 6 oz medium sharp cheddar cheese
• 2 oz Emmenthaler Swiss cheese
• 4 oz Coors Light
• 2 tsp chopped garlic
• 2 tsp Worcestershire sauce
• 2 Tbsp flour
• 2 tsp dry mustard powder

Directions

1. If you are using a fondue pot, turn it onto medium heat Otherwise, use a double boiler to heat the mixture.
2. Combine beer, garlic, mustard powder, and Worcestershire sauce.
3. Shred or cube all cheese, and toss with flour coating the cheese well. The flour helps thicken the sauce.
4. When the beer mixture is warm, add one third of the cheese into the mixture, and whisk very well.
5. Once the cheese has been incorporated well, add the next third and whisk, followed by the last third. Whisk until the mixture is smooth.