Beer Fondue

Coarsely grate the cheese. Mix the cornstarch with the schnapps until smooth. Empty the two beers together into a saucepan, add water, stir in butter and cheese and heat everything. Stir constantly.

Season with the Tabasco sauce and Worcestershire sauce and thicken with the cornstarch.

Crack the eggs and whisk them together. Stir in the mustard.

Transfer the beer-cheese mixture to a fondue pot and quickly mix in the egg-mustard mixture.

On a rechaud, the beer fondue stays nice and warm for a long time and you can dip in bread, baguette or other inserts as desired and enjoy.

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