Cooking with beer: Beer Cheese Fondue

By Tony Armstrong

Part of the Brewers' Feast recipes - cooking with beer

Beer and cheese are both old friends and new acquaintances: Scientists found recently that cheese dulls our ability to taste wine, so some cheese aficionados are switching to beer as an accompaniment instead. Fondue is a classic dish that’s great for casual entertaining. The crisp, grain flavours of lager complement nutty Gruyère and sharpish Cheddar.

Ingredients

1 tbsp butter (15 ml)
1 clove garlic, finely chopped
2 cups lager (not light beer) (500 ml)
225 g shredded Gruyère cheese (about 2½ cups/625 ml)
225 g shredded medium Cheddar cheese (about 2½ cups/625 ml)
2 tbsp all-purpose flour (30 ml)
1 tsp dry mustard (5 ml)
1 tbsp lemon juice (15 ml)
Freshly ground pepper
1 large baguette or crusty French loaf, cut into 1" (2.5 cm) cubes
2 cups lightly steamed firm vegetables (such as broccoli, cauliflower, zucchini, and red peppers) (500 ml)

Directions

1. Melt butter in a large, heavy saucepan over medium heat. Add garlic and cook until softened but not browned. Add beer and heat to a simmer. Reduce heat to low.

2. In a bowl, toss cheeses, flour, and dry mustard. Add mixture to beer, a handful at a time, whisking until cheese has melted and is bubbling. Whisk lemon juice into fondue; add pepper to taste.

3. Carefully pour into a fondue pot and serve with bread and steamed vegetables for dipping. 

Serves 6–8.

Tips 

• If fondue thickens on standing, thin with a little more beer.
• Reheat leftover fondue in a microwave on medium-high until soft (stir every 30 seconds) or in a double boiler, then drizzle over steamed fresh asparagus, spoon on poached eggs, or spread on toast. 
• You can serve fondue with bread or vegetables alone; adjust quantities to compensate.

Originally published in the May 2009 issue of Cottage Life magazine.

Copyright © 2009 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or artwork, for other than personal use, in whole or in part, without the written permission of the publisher is strictly forbidden.