I submitted and got this recipe published in the Anheuser-Busch annual stockhoder's report in 1997. Here's the story that went with it:

"In around 1983, a couple friends and I were recruited to help entertain a visiting English rugby team. The Boulder team was hosting a team from Lensbury, England for a tournament. A friend of mine was the wife of one of the Boulder team members. She asked if a few friends and I would like to party with the teams for a week or so. Well, they were heavy-duty partiers and I only lasted two days; another friend three, and one die hard lasted all but the last day. The first party was held at a friends mountain cabin. The Lensbury team treated us to this Sourdough Fondue recipe, along with quite a bit of merriment."

1         large round loaf sourdough bread
1-1/2   lbs. high quality hard block cheddar cheese (like cracker barrel)
1/3      cup flour
1         can (10-1/2 oz.) condensed cream of shrimp soup*
2/3      cup sour cream
1/4      tsp. garlic powder
1/4      tsp. cayenne pepper
1/4      cup dark beer

Hollow out bread into a bowl shape. Cut insides into small squares to dip with later. Mix remaining ingredients slowly in saucepan on low to medium low heat. Keep stirring until smooth.   Remove from heat and let stand for 10 minutes. Pour into hollowed loaf and serve with bread pieces and extra bread or cut-up vegetables if desired.