4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
Combine flour with shredded cheese, and set aside. Place beer,
garlic and mustard in a sauce pan, and heat over medium until almost simmering.
Remove liquid to a double boiler or small Crockpot to maintain constant temperature.
Add cheese handful at a time, stirring constantly, until all cheese is incorporated and
Note: The darker the beer, the stronger the beer flavor, and the darker the color of the fondue.