"Since our big holiday meal is on Christmas Day, the tradition in my husband's family for the past 40 years has been to enjoy a simple, warming cheese fondue on Christmas Eve. The fondue simmers long enough to evaporate the alcohol in the stout, but you can substitute a non-alcoholic beer if you'd like. We always have Pigs in a Blanket to dip in the fondue, and other accompaniments that go great are: cubed crusty bread, baby carrots, chunks of celery, large cocktail shrimp, chunks of Granny Smith apples and barely-steamed broccoli florets (feel free to add these to your table, too.)" - Jaden Hair
The most important step in making fondue is to toss the flour with the grated cheese. This helps the flour incorporate and thicken smoothly. If you just dump the flour in by itself, you'll end up with a clumpy mess.
Leftover fondue can be stored in the refrigerator....we bring it out on Christmas Day and serve as a chilled, flavorful cracker spread.