Wisconsin Beer Cheese Fondue

1 clove garlic
1 pound well-aged Sharp Cheddar Cheese, grated
1/2 tsp. Dry Mustard
3 Tablespoons Flour
2 teaspoons Worcestershire Sauce
2 Cups Beer
2 Tablespoons Chives, chopped
1 teaspoon  Hot Sauce
Veggies and Bread for dipping

Cut the top off of the garlic clove and rub the inside of your fondue pot with it, then discard. Toss the cheese in a plastic bag with the flour to coat evenly, set aside. Pour 1 1/2 cups of  beer into fondue pot and heat until almost boiling, turn heat to low.  Add cheese by handfuls stirring to melt each addition. Add remaining beer and stir until smooth. Add Worcestershire sauce,  DryMustard, and hot sauce, stirring to blend.  Sprinkle chives on top.  Keep fondue pot on lowest setting so cheese does not scorch. If mixture gets too thick just add a little beer and stir until desired consistency.  Serve with blanched veggies (broccoli, cauliflower, green beans) and bread cubes.

Supper Club: I would suggest Doubling this recipe and using an electric fondue pot (I have 3 if you need to borrow one) so you can keep the heat low. I have used summit pale ale for this in the past, but any Oktoberfest, or dark lager like Sam Adams would be good as well. I would NOT use a stout beer.
This should be made right before you go to the host house, or have all ingredients ready and heat up at the host house. You dont want it to sit for too long before it gets eaten! We will be serving with pretzles, but you can also have a few veggies for dipping!