I used this as a topper for a burger but it would be perfect as a fondue to dip crusty bread or vegetables in.
Smoky Pale Ale Cheese Sauce
3 Cloves Garlic
1 Cup Pale Ale
2 Cups Smoked Gouda, Shredded
2 Teaspoons Cornstarch
2 Teaspoons Guinness Mustard
Smash the garlic with the bottom of a glass or a flat knife and rub the bottom of a heavy saucepan with the cloves. Leave the cloves in the bottom of the pan and pour the beer over them. I used Sierra Nevada Pale Ale.
Bring the beer a boil over high heat.
In a small bowl, toss the shredded cheese with the cornstarch to coat.
Once the beer has come to a boil, stir in the cheese. Bring back to a boil then reduce the heat.
The sauce should be thickening up, at this point.
Stir in the mustard. Add salt and pepper, if desired.
Continue stirring as the cheese sauce simmers and reaches desired consistency, about 5 minutes.