Place the pale and brown ales in a metal fondue pan and add 2 cups water, the butter and cheese.
Heat gently on the stove, until the cheese melts, stirring.
Add the Tabasco sauce, mustard and Worcestershire sauce.
Mix the cornstarch with a little cold water to form a smooth paste, and then pour into the hot fondue; stir well, until thickened.
Bring the fondue pan to the table and place it on the spirit burner.
Serve with French bread and a selection of chopped raw vegetables to dip into the fondue.