substitute a malty beer in for wine in your favorite fondue recipe, if you are so inclined. basically, taste the beer and cheese together to find a match you like, a slightly crumbly oily aged cow's cheese paired with bock or dubbel is my favorite for this, or perhaps smooth and spicy gruyere or comte with something lighter and a bit hoppy, but nothing very bitter. garlic optional, if so then halve a clove and smoosh it gently around the bottom of the cold pot, then get rid of the rest. grate the cheese and shake it with a bit of corn starch, especially if the cheese is not very smooth-melty, bring the beer to a simmer, for the amounts aim on the low side for the beer and high side for the cheese, slowly add the cheese stirring constantly until it's smooth. if you pick a cheese that refuses to melt politely you can cut it 1/2 with a mild emmentaler. cube and toast some old bread or veggies (try steamed rutabaga(us)/swede(uk) or celeriac!) and get to work on it. cider fondue is also great.