Ingredients

• 6 ounces medium sharp cheddar cheese
• 2 ounces Emmenthaler Swiss Cheese
• 4 ounces of Coors Light
• 2 teaspoons chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 teaspoons dry mustard powder

Directions

1. If you are using a fondue pot turn it onto medium heat, otherwise, use a double boiler to heat this mixture in. 
2. Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well. Shred or cube all cheese, and toss with flour, coating cheese well. The flour will help thicken the sauce. 
3. When the beer mixture is warm add one third of the cheese into the mixture, and whisk very well. Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.