I used a nice pale Ale for a distinctive beer taste. But play around with this. Adjust the heat factor by adding/omitting the Sriracha. I paired it with vegetables, but the pretzels were my favourite.

1. Melt the butter in a saucepan over medium heat.

2. Sprinkle in the flour and cook, whisking constantly, for about 2 min (it will be crumbly).

3. Slowly whisk in the milk and the beer, increase the heat to medium-high and bring the mixture to a simmer, whisking frequently (it might be a little lumpy still-that’s ok.)

4. Add the mustard, Worcestershire sauce, and Sriracha (if using) and cook, whisking frequently, until the mixture begins to thicken, 3 to 5 min.

5. Add the cheese in small batches, stirring until each batch of cheese has melted completely.

6. Serve immediately or transfer to a small fondue pot/crockpot for serving.

Enjoy!