Vic's Beery Thindue

Ingredients

1/4-1 Pound Cheddar Cheese, Diced
2 Tablespoons Flour
1/2-1 Bottle Beer (anything not hoppy, preferably a tart, spicy, or malty beer)
1 Teaspoon Grated Shallots (optional)
1 Teaspoon Worcestershire Sauce (optional)
Dash of Red Pepper (optional)
Salt to Taste
Spent grain bread or crusty French bread (any firmer bread that will hold together when dipped), cut into cubes for dipping.

Roll the cheddar chunks in flour, then blend them into heated beer. Generally I'd say you can cut the cheese to as little as 1/4 pound and make a great thindue that soaks into the bread, infusing it with all the flavor without getting the cloppy artery clogging clumps of cheese familiar to many a fondue cook. Using more cheese will make for the more traditional gloppy textured fondue. Cook it up in a thick bottomed pot and it will stay molten for 15-20 minutes, plenty long enough to feed those who want it. Or use a hot stone or chafing dish to keep it molten indefinitely.

You can use normal dinner forks for dipping the bread. Leave a couple in the pot for people to use to bring dunked bread to their plate, without having to double dip.

You can eat/drink thinner mixtures as a cheese soup. If you're making mussels in gueuze, save some of the liquid to add to the thindue/soup. It's a great combo.