Meyer Canada

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By Sara O’Donnell This IPA Fondue is a nod to fondue parties of the 70s… because drinking India Pale Ale is every bit as hipster today, as fondue was back then!


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 12-ounce India Pale Ale room temperature
  • 1 tbsp dark molasses
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups shredded Gruyère
  • 1 1/2 cups shredded sharp cheddar


  1. In a medium saucepan over medium heat, melt butter and olive oil.
  2. Whisk in flour and cook for about 5 minutes, stirring constantly to make a roux. Roux should be a dark, golden caramel color.
  3. Slowly add beer and bring to a gentle boil.
  4. Reduce heat and simmer, stirring occasionally until mixture thickens.
  5. Add Worcestershire, molasses and cayenne, stirring thoroughly.
  6. Add cheese 1 cup at a time, thoroughly melting cheese after each addition.
  7. Whisk fondue until it is smooth and pour into fondue pot to serve.