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Autumn Beer Cheese Fondue

We make this every year during Fall. Autumn Beer Cheese Fondue. It is so smooth and holds up well for much longer than traditional fondue. You don’t have to keep it over heat when serving it. If you like this, try the traditional fondue HERE.

Ingredients – Autumn Beer Cheese Fondue

4 TB butter
4 TB King Arthur All Purpose Flour
2 bottles of 11 oz German beer   (lighter blends are better)
30 oz of grated cheddar cheese
1 generous TB honey
2 TB coconut sugar
1/4 tsp smoked paprika
1/4 tsp cayenne
1/2 cup sour cream
sprinkle of paprika, sour cream garnishes


In a large saucepan, melt the butter and add the flour over high heat.
Whisk until the roux is a light brown color.
Add 1 bottle of beer, whisking until smooth and the froth subsides.
Sprinkle in the grated cheese a little at a time, constantly whisking.
Add all the spices, honey and sugar.
Top it off with the other beer (still whisking).
Turn down the heat to just below simmer ( no more bubbling) and whisk in the sour cream.
Garnish with a dollop of sour cream and chopped parsley.
Serve with crusty bread, crackers or sliced veg or apple wedges

About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

I helped restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  Then, I created and developed the popular “Food and Travel Nation” page on Facebook.

In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”.  It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.

With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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