Cheese Fondue: Best Beer Pairings For A Hearty Feast

Cheese fondue is a Swiss dish that originated as a way to make the most of stale bread, aged cheese, and dry white wine during the cold winter months. The word fondue comes from the French verb fondre, which means to melt. While traditional fondue uses white wine as its base, beer fondue has become a popular alternative, offering a rich depth of flavor and a more casual dining experience. The type of beer used in fondue can vary, but it is generally recommended to use low-bitterness beers with bready, biscuity, and herbal notes to complement the cheese without overpowering it.

Characteristics of the best beer for cheese fondue

Beer and cheese combinations

Beer and cheese are a match made in heaven, and when it comes to cheese fondue, the right beer can take this delicious dish to the next level. Here are some tips and tricks for creating the perfect beer and cheese combinations for your fondue:

The Cheese

The key to a good fondue is choosing cheeses that melt well and have a strong flavour. Traditional Swiss cheeses such as Gruyere, Emmenthaler and Vacherin are excellent choices, but you can also use other varieties such as:

• Gouda (especially smoked)
• Cheddar or white cheddar (sharp cheddar pairs well with lager)
• Gloucester cheese (with chives)
• Brie (you won't be able to grate this, so use a fork or knife to cut it into pieces)

The Beer

When it comes to beer, you want to avoid very bitter beers as these can overpower the cheese. Instead, opt for beers with low bitterness, bready/biscuity notes and herbal, earthy aromas. Here are some specific styles that work well:

• Pilsner lagers (like Bohemian (Czech) and Munich Helles)
• Dunkel and bock lagers
• Doppelbock lagers (especially with aged cheeses)
• Saisons and strong Belgian ales (avoid sour beers)
• Wheat ales (fermented with clean American yeast)
• English pale ales and milds
• Amber and brown ales (low bitterness, mostly aroma hops)

Putting it all together

Now that you've chosen your cheese and beer, it's time to start cooking! Here's a simple recipe for beer cheese fondue:

Ingredients:

• 4 cups shredded cheese (Gruyere, Emmenthaler, raclette, cheddar or other good melting cheese)
• 1/4 cup flour (or corn starch)
• 1 cup low-bitterness beer (see recommendations above)
• 1/3 cup heavy cream (fresh, at room temperature)
• Grated garlic or onion (to taste, optional)
• Fresh or dry herbs (to taste)

Instructions:

• Toss the grated cheese with the flour until well coated. Set aside.
• Pour the beer into a cold pot or saucepan and bring to a low simmer over medium heat. You can add garlic or onion and/or herbs to the beer for extra flavour.
• After the beer has simmered for a minute or two, add the heavy cream and stir. Simmer for another couple of minutes.
• Remove from the heat and gradually add the cheese mixture, stirring gently until all the cheese has melted.
• Transfer to a heated fondue pot and serve with your choice of dippers (bread, vegetables, meat, etc.).

So, there you have it! The perfect beer and cheese combinations for your next fondue night. Now go ahead and impress your friends with your newfound knowledge and delicious fondue skills!

Dipping foods

When it comes to dipping foods for cheese fondue, the possibilities are endless! Here are some ideas to get you started:

Breads

Bread is a classic choice for dipping in cheese fondue. Go for cubed pieces of French, sourdough, rye, pumpernickel, multigrain, brioche, whole wheat, olive bread, focaccia, honey and herb, Irish soda, ciabatta, challah, or Naan bread. Toasting your bread lightly will help it hold up to the fondue without falling apart. Soft pretzel pieces are another excellent option.

Crackers and Chips

Thick wheat crackers or multigrain crackers are a good choice, as are thick chips like kettle-cooked potato chips or thick tortilla chips.

Fruits

Some fresh fruits pair surprisingly well with cheese fondue. Try cubed or sliced Granny Smith apples, Bosc pears, or sliced grapes. Dried fruits like apricots or figs can also be a tasty option.

Meats and Seafood

Cooked meats such as grilled steak, meatballs, cooked ham, filet mignon, prime rib, mini meatballs, beef jerky, miniature smoked sausages, duck breast, or chunks of ham are all excellent choices. Cured meats like salami, chorizo, pepperoni, prosciutto, or soppressata are also worth considering. For seafood lovers, cooked shrimp, crab, scallops, lobster, or tuna would be delicious dipped in cheese fondue.

Vegetables

A variety of vegetables can be dipped in cheese fondue, either raw, steamed, or roasted. Try asparagus, broccoli, cauliflower, bell peppers, carrots, Brussels sprouts, cherry tomatoes, mushrooms, pearl onions, radishes, potatoes, or zucchini.

With so many options to choose from, you're sure to find the perfect dipping foods to complement your beer cheese fondue!

Beer styles to use

The best beers for cheese fondue are those with low bitterness, bready/biscuity notes, and herbal, earthy aromas. Styles to look out for include:

Pilsner Lagers

Pilsner lagers, such as Bohemian (Czech) and Munich Helles, are a good choice for cheese fondue. They have a low bitterness and a good malty backbone, which will complement the cheese without overpowering it.

Dunkel and Bock Lagers

Dunkel and bock lagers are another good option. They have a slightly sweeter flavour than Pilsner lagers, which can add an interesting dimension to the fondue.

Doppelbock Lagers

If you're using more aged cheeses in your fondue, a doppelbock lager is a particularly good choice. The stronger flavour of doppelbock lagers goes well with the more pronounced flavour of aged cheeses.

Saisons and Strong Belgian Ales

When making a cheese fondue, it's best to avoid sour beers as their higher acidity can cause the cream to curdle. However, saisons and strong Belgian ales, provided they are not sour, can work well.

Wheat Ales

Wheat ales, especially those fermented with clean American yeast, can also be a good choice for cheese fondue. Just make sure to avoid any wheat ales that are fruit-flavoured.

English Ales

English-style ales, including English pale ales, English mild, amber ales, and brown ales, can all work well in a cheese fondue. They have low bitterness and aromatic hops, which will complement the cheese without being too overpowering.

Fondue pots

Electric fondue pots:

• Cuisinart Electric Fondue Pot: This electric fondue pot has temperature control and comes with colour-coded forks. It's a great option for a party or date night.
• Artestia Electric Fondue Pot Set: This set includes multiple fondue pots with adjustable temperatures and colour-coded forks, perfect for serving a large group.
• Dippin' Delights Premium Fondue Pot Electric Set: This set is easy to use and clean, making it a great choice for parties. It includes a detachable tray and four roasting forks.

Traditional fondue pots:

• Swissmar Cast Iron Fondue Set: This 9-piece cast iron fondue set includes a fondue pot, burner, and six fondue forks. It's a great option for an authentic fondue experience.
• Boska Cheese Fondue Party Set: This microwave-safe ceramic fondue pot is perfect for small groups, serving up to four people.
• Evelots Fondue Pot Set: This mini ceramic fondue mug set is perfect for a date night or small gathering. It includes two fondue mugs, four forks, and eight candles.

When choosing a fondue pot, consider the number of people you plan to serve, the type of fuel source you prefer, and whether you want additional features like temperature control or colour-coded forks.

Reheating and storing leftovers

When it comes to reheating and storing cheese fondue, there are a few methods you can use to ensure your leftovers remain tasty and safe to eat. Here are some detailed instructions for reheating and storing your cheese fondue:

Reheating Fondue:

Microwave:

Remove the lid from the plastic container and microwave for 30-second intervals, stirring between each interval. Continue this process until the fondue is heated through and has a smooth consistency. If your fondue is too thick, you can add 1-2 teaspoons of hot water and microwave for an additional 30 seconds.

Stovetop:

Use a double boiler, adding the cheese fondue to the top section and water to the bottom. Heat over a medium-high setting until the bottom pot begins to steam. Stir the cheese fondue until you achieve a thick, sauce-like consistency. If your fondue is too thin, you can add 1-2 teaspoons of hot water and stir thoroughly.

Storing Leftovers:

Short-Term Storage:

If you plan to use your leftovers within a day or two, store them in an airtight container in the refrigerator. This will keep your fondue fresh and safe to consume.

Freezing Fondue:

If you have a large amount of fondue leftover, you can freeze it for later use. Once the fondue has cooled and hardened, take it out of the pot and make small slices. Seal the slices in a plastic bag, removing as much air as possible. Fondue can be frozen for up to 2 months.

Reheating Frozen Fondue:

To reheat frozen fondue, place the bag under hot water to separate the slices. Then, drop the frozen cheese directly into hot wine in the fondue pot and stir as it melts. Alternatively, you can add your frozen fondue to a baking dish with sliced onions and cooked potato cubes, then bake in the oven for 15 minutes. Serve with ham, smoked ham, or bacon.

Tips for Reheating and Storing:

• When reheating fondue, avoid overheating it, as this can cause the cheese to break down and separate.
• If your fondue breaks (separates), use an immersion blender or regular blender to process it until smooth. Then, strain and gently reheat with a small amount of cream.
• If you plan to freeze your fondue, be aware that freezing may alter the taste and texture slightly.
• Always allow your fondue to cool completely before storing or freezing.

Frequently asked questions