Beer cheese fondue

This is a great recipe for fall or winter.... and of course, Oktoberfest! Dip away!

1 tbsp

salted butter

finely diced shallot

2 cloves

garlic

1 bottle

(lager, stout, IPA your choice) beer

2 cups

grated swiss cheese

1 cup

grated emmental cheese

1 tbsp

cornstarch

1 cup

sliced pickles

1/2

1" cubes sourdough loaf

In a medium non-stick saucepan, melt the butter over medium heat. Add the shallot garlic and cook until soft.
Add the beer and let simmer on a medium heat for few minutes.
Set up the fondue pot with candles or burners underneath to begin to heating. Using a piece if raw garlic rub the inside of the fondue pot to season it.
In a separate small saucepan, cook the cheeses and cornstarch over medium-low heat. Heat until fully melted and mixed. Add the butter-beer mixture and heat through. Do not boil.
Pour the cheese mixture into the hot fondue pot.
Using the fondue forks, spear the pretzel bites, sourdough, and or pickles and dunk into the fondue pot.