Cheese Fondue And Beer: The Perfect Pairing Guide

Beer and cheese are a match made in heaven, and when combined, they create a rich depth of flavour that can be altered depending on the types of beer and cheese used. The best beers to use for cheese fondue are those with low bitterness, bready/biscuity notes, and herbal, earthy aromas. This includes pilsner lagers, dunkels, bock lagers, doppelbock lagers, saisons, strong Belgian ales, wheat ales, English pale ales, and amber and brown ales. The type of cheese you use is also important, with good melting cheeses such as Swiss cheeses (Gruyere, Emmenthaler, and Vacherin), Gouda, Cheddar, and Gloucester cheese being popular choices.

Beer and cheese fondue ingredients

Beer and cheese fondue is a fun and tasty dish that's perfect for sharing with guests. The combination of beer and cheese offers a rich depth of flavour, and the fondue can be paired with a wide range of dippers, from bread and vegetables to meats and fruits.

The Beer

When choosing a beer for your fondue, it's best to go for a low-bitterness option with bready/biscuity notes and herbal, earthy aromas. Styles that work well 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 (not fruit-flavoured)
• English pale ales
• Amber and brown ales (low bitterness, mostly aroma hops)

It's best to avoid sour beers as their higher acidity may cause the cream to curdle.

The Cheese

A good fondue cheese should be a good melter. Swiss cheeses like Gruyere, Emmenthaler and Vacherin are popular choices, but you could also use:

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

Other Ingredients

In addition to the beer and cheese, you'll need some other ingredients to get the right consistency and flavour for your fondue. These include:

• Flour or cornstarch (to thicken the mixture and facilitate the melting process)
• Heavy/fresh cream (for a rich, velvety texture)
• Unsalted butter (for richness and flavour)
• Seasonings and/or flavourings like minced garlic or shallots, Worcestershire sauce, mustard, fresh or dried herbs, cayenne, smoked paprika, black pepper, red pepper flakes or hot sauce

Dippers

The beauty of fondue is that you can dip almost anything into that pot of melty cheese! Here are some ideas:

• Bread cubes
• Soft pretzel bits
• Veggie sticks (carrots, celery, asparagus spears, cauliflower or broccoli florets, avocado, mini peppers, mini tomatoes, apples, steamed new potatoes, roasted potato wedges, mushrooms)
• Meat (grilled steak, sausage bites, mini meatballs)
• Pasta (macaroni, farfalle, fusilli, rigatoni)
• Fruits (apples, pears, grapes, avocado)

Best beer styles for fondue

Fondue is a French word that means 'melted'. Traditionally, fondue is a communal dish where people dip bread into a pot of melted cheese. While Swiss fondue is usually made with wine, beer has become a popular alternative, likely due to Switzerland's rich brewing traditions. The addition of beer gives the fondue a unique flavour and richness.

When making beer cheese fondue, it's important to use a beer with low bitterness to complement and enhance the cheese's flavour without overpowering it. Here are some of the best beer styles to use:

Lagers

Lagers are a great choice for beer cheese fondue. Look for pilsner lagers, such as Bohemian (Czech) and Munich Helles, which have low bitterness and bready/biscuity notes that pair well with cheese. You can also try Dunkel and Bock lagers, which have maltier flavours that can balance out tangy cheeses.

Amber and Brown Ales

Amber and brown ales are also good options, as they typically have low bitterness and aromatic hops. English-style brown ales, in particular, pair well with mild cheddars.

Wheat Ales

Wheat ales, especially those fermented with clean American yeast, can work well in beer cheese fondue. Avoid fruit-flavoured or sour wheat ales, as they can negatively impact the flavour and texture of the fondue.

Saisons and Belgian Ales

When it comes to saisons, look for darker varieties like dark saisons and bière de garde. These beers have earthy flavours that can complement the cheese fondue. As for Belgian ales, strong Belgian ales like dubbels and tripels are a good choice, as their yeast ester notes complement the fruity flavours of certain cheeses.

Doppelbock Lagers

Doppelbock lagers are especially well-suited for beer cheese fondue when paired with more aged cheeses. They have a strong, malty flavour that can stand up to the intensity of aged cheeses.

When making beer cheese fondue, it's important to avoid sour beers, as their higher acidity can cause the cream to curdle. Instead, opt for beers with low bitterness and aromatic hops, which will complement the cheese without overpowering it.

Dippers for beer cheese fondue

When it comes to dippers for beer cheese fondue, the possibilities are endless. Here are some ideas to get you started:

Breads and Crackers

Bread is the most popular dipper for any kind of cheese fondue, and beer cheese fondue is no exception. Go for French bread, breadsticks, croutons, or even something more unique like a cranberry walnut loaf. Toasting your bread of choice beforehand is recommended, especially if it's a type of bread that might fall apart in the cheese. Other options include pretzels, wheat crackers, or tortilla chips.

Vegetables

Almost any vegetable can be a great dipper for beer cheese fondue. Try roasting vegetables like asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, or zucchini first. You can also steam vegetables like green beans, pearl onions, radishes, or baby potatoes. Sautéed artichoke hearts and mushrooms are also delicious options. If you're short on time, go for raw veggies like celery, fennel spears, carrots, or cherry tomatoes. Pickled vegetables like pearl onions, pickles, or sweet gherkins are also a fun option, just be sure to pat them dry before dipping.

Proteins

Adding a protein to your beer cheese fondue spread can turn it into a complete meal. Grilled steak, poached chicken, or cooked ham are all great choices. Cured meats like beef jerky, kielbasa, pepperoni, salami, sausage, or prosciutto will also add a nice spicy kick to your fondue. For a more elegant option, try lightly steamed seafood like shrimp, crab, or lobster.

Fruits

While it may not be the first thing that comes to mind, fruit can be a surprisingly delicious dipper for beer cheese fondue. Try raw or sliced fruits like apples, pears, pineapple, or grapes. Dried fruits like apricots or figs can also be a tasty treat when dipped in beer cheese fondue.

How to make beer cheese fondue

Beer and cheese are a natural pairing, and fondue is a great way to combine the two. Fondue, meaning 'melted' in French, originated in Switzerland as a way to use up stale bread, aged cheese, and dry white wine during the cold winter months.

Ingredients:

• Good melting cheese (Gruyere, Emmenthaler, Vacherin, Gouda, Cheddar, or Brie)
• Flavorful, low bitterness beer (Pilsner lagers, Dunkel lagers, Doppelbock lagers, Saisons, Wheat ales, English mild, Amber and brown ales)
• Flour or cornstarch
• Heavy cream
• Seasonings and/or flavoring agents (optional): minced garlic, shallots, Worcestershire sauce, mustard, herbs, etc.
• Dipping foods: bread cubes, soft pretzel bits, veggie sticks, fruit, mushrooms, meat, etc.

Step-by-Step Process:

• Shred enough cheese to have about four cups worth. In a bowl, toss the grated cheese with the flour or cornstarch until well coated. 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, add the cream and simmer for a few more minutes.
• Remove the saucepan from the heat and fold in the cheese mixture in batches while gently stirring. You may need to place the pan back on low heat to help the melting process. Do not overheat.
• Once all the cheese has melted, transfer the fondue to a pre-heated fondue pot and serve immediately.

Troubleshooting:

If your beer cheese fondue breaks (due to adding cold cheese to too hot of a liquid base), you may end up with clumps. To fix this, use an immersion blender or transfer the mixture to a blender and process until no more clumps are visible. Then, strain the mixture and add a few tablespoons of cream. Warm it up over gentle heat while stirring.

Storing and reheating beer cheese fondue

Beer cheese fondue is a delicious dish, but it's best enjoyed fresh. Reheating cooked cheese dishes can be tricky, and the fondue may not have the same silky texture after being chilled. However, if you do have leftovers, there are a few things you can do to store and reheat your beer cheese fondue successfully.

Firstly, it's important to refrigerate leftover fondue in an airtight container as soon as possible. It will stay fresh for up to three days. When you're ready to reheat it, avoid the microwave, as this can lead to uneven heating and a change in texture. Instead, opt for reheating the fondue on the stovetop, using a double boiler if possible, or stirring over very low heat for the smoothest results. Adding a splash of beer, cream, or milk while reheating can help adjust the consistency.

If your fondue has separated after reheating, don't worry—it can be fixed! Simply use an immersion blender or transfer the mixture to a blender and process until it becomes smooth again. Then, strain the fondue and add a few tablespoons of cream. Warm it up over gentle heat while stirring, and your fondue should be as good as new.

To prevent issues with reheating, it's best to make beer cheese fondue fresh and prepare all your dippers ahead of time. Beer cheese fondue is best enjoyed warm and should be kept below a simmer, or it might break. If you're making a large batch, consider using a slow cooker or an electric fondue pot to keep it warm throughout your meal.

Frequently asked questions