4 Tbsp. butter
1 garlic clove, minced
1/3 c. flour
12 oz. bottle of Newcastle Brown Ale
1/2 c. heavy cream
8 oz. sharp cheddar, grated
8 oz. baby swiss, grated
1 Tbsp. spicy brown mustard
1 Tbsp. Texas Pete (or favorite hot sauce)
1. Sautee garlic in butter over medium heat or 3 minutes (be careful not to burn the garlic).
2. Sprinkle flour into butter mixture, stirring constantly, so as not to get lumps. Cook mixture 3-5 minutes to cook flour and thicken base.
3. Stir in ale and bring to simmer.
4. Add rest of ingredients, stirring occasionally, until melted together. If too thick, add more cream.
Keep warm in crockpot or fondue pot. Serve immediately with bread, apples, or vegetables.
by Melissa McKinnon