Spicy Beer Cheese Fondue Recipe

For a true après-ski vibe, try our spicy, beer-fuelled spin on the classic cheese fondue recipe. Grab your favorite Belgian beer and a couple of European cheeses, don a wool sweater, and bring on the cozy with this fun shareable appetizer.

According to Ksenia Prints of At the Immigrant's Table, who lives in Montreal, where cheese fondue is de rigueur during ski trips, fondue is a Swiss tradition that dates back centuries. It was originally created as a way to use aging cheese and stale bread during the winter months. This beer cheese fondue upgrades the classic by exchanging white wine for beer and adding a spicy, smoky kick with smoked paprika and cayenne pepper.

Although there are many cheeses you can use for fondue, we love the combination of Gruyère and Emmental cheeses with Belgian wheat beer or pilsner. This fondue offers a lighter, more nuanced, and spice-forward version of a classic that still has all the creamy texture fondue is known for. This recipe works well as a cozy dinner for two, or as a centerpiece for casual gatherings where guests can dip bread, vegetables, and charcuterie at their own pace. Just make sure you mark those forks, and no double-dipping.

To make this rich and spicy beer and cheese fondue, you'll need garlic, lemon juice, Gruyère cheese, Emmental cheese, cornstarch, smoked paprika, cayenne pepper, garlic powder, onion powder, and white pepper, to keep the color light. For the type of beer, we will use Belgian wheat beer or pilsner, both of which have a light, crisp flavor that won't overpower the cheese and will add a slightly bitter contrast to the fondue. Optionally, we recommend adding a couple of tablespoons of kirsch to the fondue to add sharpness, but this is not strictly necessary. For serving with the fondue, grab your choice of toasted bread cubes or baguette slices, vegetables, and charcuterie.

Rub the fondue pot interior with the garlic halves. Discard the garlic.

Heat the beer and lemon juice in the fondue pot over medium heat until it's simmering.

Reduce the heat to low. Add the grated cheeses, cornstarch, paprika, cayenne, garlic powder, onion powder, and white pepper.

Stir constantly in a figure 8 pattern until smooth.

Stir in the kirsch, if using. Adjust the consistency with additional beer, if needed.

Serve with bread cubes, vegetables, or charcuterie, and keep warm over a fondue flame.

• Easy French Bread Recipe
• Easy Crispy Fingerling Potatoes Recipe
• Simple Sauteed Broccoli Recipe
• Simple Roasted Asparagus Recipe
• Spicy Little Smokies Recipe

The word "fondue" comes from the French verb "fondre," meaning "to melt." Fondue is a classic dish that comes from the Swiss Alps, where winters are long, and cabin fever is real. Fondue was first developed as a practical solution to winter scarcity, when fresh fruit and vegetables were hard to come by, but dried bread and aged cheese were aplenty. Wine and kirsch, a common name for cherry brandy, were later added as a splash of taste, but also as a way to take the bite out of any potential mold. By the 18th century, fondue had become a staple across Switzerland, with different regions developing their own variations based on local cheeses.

But the dish's real heyday came in the 1950s, when it gained international popularity after fondue sets became trendy dinner party accessories in North America. Today, fondue is traditionally served during the winter months and is especially popular at après-ski gatherings in mountain regions.

There are many ways to upgrade a fondue night, including changing the fondue pot for a pumpkin. But our favorite way to take it up a few notches is with the dippers you serve with, or the flavors you add into your pot. Beyond this spicy beer version, traditional Swiss fondue uses white wine, often Chasselas or Fendant, combined with Gruyère and Emmental. For a richer variation, try adding fontina or Comté cheese, or use a darker beer like stout for a deeper flavor. You can even make it spicier by using Thai chilies or adding hot sauce, or go in a different direction with herbs like thyme, rosemary, or chives. We love adding a bit of freshly grated nutmeg or grainy Dijon mustard for some bite.

As for dippers, the options extend far beyond toasted bread cubes. Vegetables like blanched broccoli, cauliflower, bell peppers, cherry tomatoes, and asparagus work well and add freshness to balance the rich cheese. Roasted potatoes of the fingerling and baby varieties are great for making fondue feel like a full meal. For charcuterie, try cooked miniature sausages, salami, or prosciutto. Another unusual twist is to use Granny Smith apples and Bosc pears for a sweet contrast that cuts through the richness.

Don't sleep on the pickled onions and cornichons for some acidity, but don't go overboard, as the Swiss also observe a special bit of fondue etiquette. If you drop your bread in the pot, tradition says you must kiss the person next to you, or buy the next round of drinks, and you don't want to be smelling too much of pickles when that happens.

• Classic Cheese Fondue Recipe
• Irish Cream Chocolate Fondue Recipe
• Smoky White Queso Dip Recipe
• Homemade Bavarian Prezels With Beer Cheese Recipe
• Kentucky Beer Cheese Recipe