- 1 C Burning River Pale Ale
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 7 oz. Gruyère cheese, cubed
- 7 oz. sharp cheddar cheese, cubed
- 7 oz. Emmentaler cheese, cubed
In a small saucepan, bring Burning River Pale Ale to a boil. In a separate saucepan, melt butter over medium-low heat. Gradually whisk in flour and cook for about five minutes, stirring constantly to avoid burning. Slowly stir the beer into the flour mixture, using a whisk to smooth. Gradually add cubes of Gruyère, cheddar, and Emmentaler cheese. Stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low heat. Serve with soft pretzel bits, blanched vegetables, or fresh bread.