n a medium bowl, combine grated cheese and flour.

Bring water to a heavy boil over medium high heat in a double boiler, then add the beer to the bowl of the double boiler.

When the beer mixture has reached 165-170F, stir in the garlic, pepper, mustard, and worcestershire sauce, and reduce the heat to low.

Add a small handful of shredded of cheese and stir with a wooden spoon in a zig zag or figure eight motion (this is to prevent any cheese clumping.) When the cheese begins to melt, add more cheese one handful at a time, stirring as you go, until all of the cheese has been incorporated. Stir until smooth, adding a bit of beef or chicken stock if too thick.

Transfer to a fondue pot and serve with french bread and green apples.