Smoked Gouda and Doppelbock Fondue

• 1 garlic clove
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup dark beer, preferably Doppelbock
• 1 tablespoon whiskey
• 6 -7 ounces smoked gouda cheese, grated
• 6 -7 ounces gruyere, grated
• 1 teaspoon dry mustard
• 1 pinch cayenne
• 1 pinch black pepper
• Worcestershire sauce, to taste
• hot sauce, to taste

1. Slice the clove of garlic in half and rub it against the bottom and sides of the pot, coating it in garlicy goodness.
2. Add butter to pot and melt over high heat.
3. Reduce to low heat and add flour, stirring constantly to create a roux.
4. You do not want to brown the roux, but want to cook it a bit.
5. Add beer and whiskey to pot and stir constantly until the roux is completely dissolved and the mixture is smooth and lump-free.
6. Add cheese a handful at a time and stir until completely melted and smooth.
7. Add mustard, cayenne and black pepper.
8. Finish with hot sauce and worcestershire to taste.
9. Serve with bratwurst, bread, veggies or anything else you like smothered in cheese.

garlic, butter, flour, dark beer, whiskey, gouda cheese, gruyere, mustard, cayenne, black pepper, worcestershire sauce, hot sauce

Taken from www.food.com/recipe/smoked-gouda-and-doppelbock-fondue-449026 (may not work)