Fondue

For white fondue

• 1 bottle of blue moon beer or white wine
• 4 whole cloves
• 2 shmashed cloves garlic
• 4-5 pepper corns
• 1 tsp whole Dijon mustard
• flour
• 16ish oz of white cheese, havarti, white cheddar, fontina,est. (a combination is tasty)

Pour the beer or wine into a sauce pan. Add the cloves, garlic, and peppercorns and simmer, coverd, for about 30 minutes. Grate the cheese into a bowl and toss with just enough flour to cost lightly. Fish the whole spiced and garlic out of the liquid. Stir in the Dijon mustard. Over medium heat, add a handful and stir. Slowly add cheese, stirring constantly until it's all combined and smooth. If it seems very thin then a little more cheese tossed with flour until it smooths out. Serve with veggies (carrots cauliflower, broccoli, pepper, green beans, apple ect.) and bread.

For yellow fondue

• 1 bottle of beer
• 1-2 garlic cloves
• 3-4 cloves
• dash of Tabasco
• 1 T worcertershire sauce
• 1 T Dijon mustard
• Chedder cheese 
• flour

Precede like white fondue. Add Tabasco and Worcestershire with the Dijon.