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Playing Irish Whiskey and Beer Cheese Fondue


For the Beer Cheese Fondue
  • 1 bottle pilsner beer
  • 1 1/2 cups dry white wine, divided
  • 2 cloves garlic, grated or pasted
  • 4 tablespoons cornstarch
  • 1 pound Irish cheddar, shredded
  • 1 pound Baby Bel, Bel Paese or white American cheese, shredded
  • 1 shot Irish whiskey
  • 1/4 teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire
  • A few dashes hot sauce, to taste
For dipping
  • 2 pounds cooked lean corned beef and/or brisket, cut into bite-sized chunks about 1/2- to 3/4-inch thick
  • 1 pound medium Brussels sprouts, trimmed and boiled to tender
  • 1 to 1 1/2 pounds baby potatoes, cooked to tender
  • 18 baby carrots, peeled and steamed or boiled 3-5 minutes to tender
  • 2-inch pieces celery, braised or steamed to just tender
  • 4-5 cups cubed rye, wheat or sourdough bread, toasted and/or pretzel rods or mustard pretzels


Serves: 4 to 6 servings


In a fondue pot or saucepot, bring beer, 1 cup wine and garlic to low boil over medium heat. In a small bowl, make a slurry with the remaining 1/2 cup wine and cornstarch then whisk the slurry into wine and beer. Reduce heat to medium-low and stir in cheese a handful at a time in a figure-8 motion, melting cheese completely before adding another handful.
Stir whiskey and baking soda together in a bowl and add lemon juice, Worcestershire, add hot sauce to taste.

Place fondue pot over a lit sterno or transfer fondue to a slow cooker set on low. Serve with meats, breads and vegetables suggested or of your choice.


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