Cheese Fondue Beer: Best Brew Pairings For A Hearty Dip

Fondue is a French word meaning 'melted'. The dish originated in Switzerland and was a way for peasants to make the most of stale bread, aged cheese, and dry white wine during the cold winter months. While traditional Swiss fondue is made with wine, using beer as a base has gained popularity, likely due to Switzerland's rich brewing traditions. The addition of beer gives the fondue a unique flavour and richness. When making beer fondue, it's best to use low bitterness beers with bready/biscuity notes and herbal, earthy aromas. Styles that work well include pilsner lagers, doppelbock lagers, saisons, and wheat ales. For the cheese, Swiss cheeses like Gruyere, Emmenthaler, and Vacherin are popular choices, but other options such as Gouda, Cheddar, and Brie can also be used.

Beer and cheese fondue ingredients

The word "fondue" is derived from the French verb "fondre", which means "to melt". Fondue is a melted cheese sauce with origins in French-speaking Switzerland. It started as a way for Swiss peasants to make the most of stale bread, aged cheese, and dry white wine during the cold winter months.

Main Ingredients

A good beer cheese fondue has four main ingredients: good melting cheese, flavorful low-bitterness beer, flour, and cream. The beer and cream are facilitators of the melting process.

Cheese

The Swiss commonly use two different cheeses in fondue, but you can use any combination of popular Swiss cheeses in the beer version of the dish, or opt for a number of alternatives. Here is a list of suitable options:

• Swiss cheeses like Gruyere, Emmenthaler, and Vacherin
• Gouda (especially smoked Gouda)
• Cheddar/white cheddar (sharp cheddar cheese goes very well with lager beer)
• Less traditional options such as Gloucester cheese (with chives)
• Cheeses from the Brie family (such as Vacherin) – these cannot be grated and will need to be cut into pieces with a fork/knife

Beer

The best beers to use for cheese fondue are those with low bitterness, bready/biscuity notes, and herbal, earthy aromas. Here are some specific styles that are good candidates:

• Pilsner lagers (like Bohemian (Czech) and Munich Helles)
• Dunkel and bock lagers
• Doppelbock lagers (especially well-suited with more aged cheeses)
• Saisons and strong Belgian ales (nothing sour)
• Wheat ales, especially if fermented with clean American yeast (not fruit-flavoured and nothing sour)
• English pale ales, English mild
• Amber and brown ales (low bitterness, mostly aroma hops)

Avoid sour beers as their higher acidity may cause the heavy cream to curdle, especially if the cream is not fresh.

Seasonings and Flavourings

Any seasonings and/or flavouring agents are up to you and can boost the overall flavour. You can use minced garlic or shallots, Worcestershire sauce, mustard (in the style of beer cheese soup), or select a cheese that has already been flavoured with herbs, bacon bits, chives, or garlic.

Dippers

Bread cubes are a must! You can also use soft pretzel bits, veggie sticks (carrots, celery, asparagus spears, cauliflower or broccoli florets), fruit (avocado, mini peppers, apples, mini tomatoes), steamed new potatoes or roasted potato wedges, and mushrooms. Meat lovers can add grilled steak, sausage bites, or mini meatballs.

Best melting cheeses for beer fondue

Fondue is a French word that means 'melted'. It is a Swiss dish that originated as a way for peasants to make the most of stale bread, aged cheese, and dry white wine during the cold winter months.

Beer cheese fondue is made with a combination of two or more cheeses, beer, flour, and cream. The Swiss commonly use two different cheeses in fondue, but some restaurants use up to four imported Swiss cheeses.

Swiss Cheeses

• Gruyere
• Emmenthaler
• Vacherin

Other Cheeses

• Gouda (especially smoked gouda)
• Cheddar/white cheddar (sharp cheddar cheese goes well with lager beer)
• Gloucester cheese (with chives)
• Cheeses from the Brie family (e.g. Vacherin)

When preparing the fondue, it is recommended to shred the cheese while it is still cold, then let it come to room temperature before tossing it with flour or cornstarch to facilitate the melting process.

Best beer styles for cheese fondue

Beer and cheese fondue is a twist on the traditional Swiss fondue, which uses wine as its liquid base. The addition of beer gives the fondue a unique flavour and richness.

When making a cheese fondue, it's important to use a beer with low bitterness and herbal, earthy aromas. Styles that fit this profile include:

• Pilsner lagers (like Bohemian (Czech) and Munich Helles)
• Dunkel and bock lagers
• Doppelbock lagers (especially well suited with more aged cheeses)
• Saisons and strong Belgian ales (nothing sour)
• Wheat ales, especially if fermented with clean American yeast (avoid fruit flavours and anything sour)
• English pale ales and milds
• Amber and brown ales (low bitterness, mostly aroma hops)

Sour beers should be avoided as their higher acidity may cause the cream to curdle.

Beer and cheese combinations

Some good melting cheeses to use in a beer fondue include:

• Swiss cheeses like Gruyere, Emmenthaler and Vacherin
• Gouda (especially smoked Gouda)
• Cheddar or white cheddar (sharp cheddar goes well with lager beer)
• Less traditional options such as Gloucester cheese (with chives)
• Cheeses from the Brie family (such as Vacherin)

Recipe

Ingredients:

• 4 cups shredded cheese (Gruyere, Emmenthaler, raclette, cheddar or other good melting cheese)
• 1/4 cup flour (or corn starch)
• 1 cup flavorful, low bitterness beer
• 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.
• Add the beer to a cold small pot/deep sauce pan and bring it to a low simmer over medium heat. (If you want to flavour with garlic or onion and/or any herbs, add them to the beer.)
• After the beer has simmered for a minute or two, add the heavy cream, stir and simmer for another couple of minutes.
• Remove from the heat and fold in the cheese, stirring gently and working in batches. You might need to place the pan back on a low heat to help the melting along. Do not overheat.
• Transfer to a heated fondue pot and serve.

How to make beer-cheese fondue

Beer-cheese fondue is a fun and tasty twist on the traditional Swiss fondue. The addition of beer gives the fondue a unique flavour and richness. Here is a simple guide on how to make this delicious dish.

Ingredients

Good melting cheese is a must for fondue. Swiss cheeses like Gruyere, Emmenthaler and Vacherin are popular choices, but you can also use cheddar, gouda, or brie. You will also need a low bitterness beer, such as a pilsner lager or saison. Finally, flour and cream will help facilitate the melting process.

Method

• Start by shredding your cheese—you will need about four cups worth. Coat the cheese with flour or cornstarch and set aside.
• Pour the beer into a cold pot or saucepan and turn the heat to medium. Bring to a simmer to cook off the alcohol.
• After a couple of minutes of simmering, add the cream and simmer for a few more minutes. If you want to add extra flavour, you can infuse the beer with grated garlic or onion, or fresh or dry herbs.
• Remove the saucepan from the heat and gradually add the cheese mixture in batches, stirring gently.
• Once all the cheese has melted, transfer the fondue to a pre-heated pot and serve. You can keep the fondue warm in a traditional fondue set or an electric fondue pot.

Dippers

Bread cubes are a must for cheese fondue! You can also try soft pretzel bits, veggie sticks, fruit, or meat. Cut your dippers into bite-sized pieces for easy dipping.

What to serve with beer-cheese fondue

Beer-cheese fondue is a Swiss dish with a long history. It is a great appetizer and can be served with a variety of foods. Here are some ideas on what to serve with beer-cheese fondue:

Bread

Bread is a classic choice to serve with fondue, and for good reason. Cubes of French bread or pretzel bread are perfect for dipping into the cheesy sauce. You could also try bread with herbs, bacon bits, or chives for an extra flavour boost.

Meat

Meat lovers can enjoy grilled steak, sausage bites, or mini meatballs as dippers. For a heartier meal, try sliced cooked bratwurst.

Vegetables

Veggie sticks such as carrots, celery, asparagus spears, cauliflower or broccoli florets, avocado, mini peppers, tomatoes, apples, mushrooms, and steamed new potatoes or roasted potato wedges are all great options for dipping into beer-cheese fondue.

Fruits

In addition to vegetables, fruits such as apples, pears, and grapes can be a sweet and refreshing contrast to the richness of the fondue.

Other Options

Other possibilities include soft pretzel bits, cherry tomatoes, bell peppers, French fries or wedges, and grilled chicken skewers. For an extra special treat, try dipping chocolate!

Frequently asked questions