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Irish Whiskey and Beer Cheese Fondue

Irish Whiskey and Beer Cheese Fondue


For the Fondue:

  • 1 bottle pilsner beer

  • 1 ½ 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

  • ¼ teaspoon baking soda

  • 1 tablespoon lemon juice

  • 1 teaspoon Worcestershire sauce

  • Hot sauce, to taste

For Dipping:

  • 2 pounds cooked lean corned beef and/or brisket, cut into bite-sized chunks

  • 1 pound Brussels sprouts, trimmed and boiled until tender

  • 1 to 1 ½ pounds baby potatoes, cooked until tender

  • 18 baby carrots, peeled and steamed or boiled 3 to 5 minutes until tender

  • 2-inch pieces of celery, braised or steamed until just tender

  • 4-5 cups cubed rye, wheat or sourdough bread, toasted, and/o


Serves: 4 to 6 servings

In a fondue pot or saucepot, bring beer, 1 cup of the wine and the garlic to a low boil over medium heat.

In a small bowl, make a slurry with the remaining ½ cup wine and the cornstarch, then whisk the slurry into the beer mixture. Reduce heat to medium-low and stir in the cheeses a handful at a time in a figure-eight motion, melting cheese completely before adding the next handful.

Stir together the whiskey and baking soda in a bowl and add lemon juice, Worcestershire and hot sauce to taste. Stir the mixture into the cheese mixture until completely incorporated.

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