For the Bacon Beer Cheese Fondue
- 6 slices bacon
- 3 Tbsp. unsalted butter
- 2 garlic cloves, minced
- 2 Tbsp. Dijon mustard
- 3 Tbsp. flour
- 1 cup whole milk
- 1 bottle Great Lakes Dortmunder Gold Lager
- 1 1/2 cup 9-Year vintage cheddar, shredded
- 1 1/2 cup pepper Jack cheese, shredded
- Diced chives, for serving
For the Bacon Beer Cheese Fondue
- Fry the bacon in a large pan until crisp. Set on a paper towel to drain. Dice and set aside.
- Add the butter and minced garlic to the pan over medium heat. Sauté for 1 minute, then add the Dijon mustard and flour. Stir until the flour is golden brown, about 3 minutes.
- Slowly add the whole milk and beer. Whisk well, until smooth.
- Slowly add the shredded cheeses, constantly stirring.
- Add half of the chopped bacon and stir.
- Transfer to a serving dish and top with the remaining bacon and chives. Serve with pretzel nuggets, sticks and/or twists.