How to make Sanctification Fondue
Sanctification Fondue uses a unique brew, that is 100% fermented by Brettanomyces for the style beer crafted by Russian River Brewing Co.. Instead of using a traditional beer strain of yeast. The results are truly to be tasted! the finished brew is not only delicious, it has a sourness and complexity that make you want to do more than drink it. Usually a fondue uses wine in its recipe. This recipe for fondue uses not just beer, but this brew as an ingredient, replacing the typical acidity that white wine brings, adds extra depth to this fondue crowd pleaser.
What the brettanomyces adds to the flavor profile in this brew, compliments the other ingredients with some of the same flavors found in the cave-aged Gruyère and French Comté cheeses. Looking to expand the flavor umbrella with similar funk | barnyard flavors are further reinforced when combined together with Sanctification and make this beer fondue recipe standout from the traditional wine version. This recipe showcases why it is better to cook with beer and what the results add complex essences only a beer like this can add. This is yet another reason to cook with beer over wine. This recipe is a perfect reason to try a alternative fondue recipe. Don’t just take my word for it, try it!
We already know that beer and cheese pair beautifully together. Beer cheese has many forms, this happens to be warm. This beer fondue recipe is deep with history and tradition can be at your table too. Share your comments on this recipe, the flavors you noticed, what you used to dip in this fondue and paired with it!
Serves: 4 as an entrée, 8 as a appetizer
1 each All-Clad Stainless Steel Fondue Pot
1 each Sterno Cooking Fuel
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2008 | Issue #13
Check out my other Beer Fondue recipes.
|8 guests||10 minute|
A beer fondue recipe that uses a 100% Brettanomyces fermented brew, that brings its funk | barnyard flavors to the unique cheese blend, increasing the flavor elements.
- 3/4 pound cheese, Gruyère, preferably cave aged, grated
- 3/4 pound cheese, Comté, grated
- 2 tablespoon cornstarch
- 1 each garlic, clove, peeled and cut in half
- 1/4 teaspoon peppercorns, white, freshly cracked
- 2 cup Sanctification, a 100% Brettanomyces fermented beer, such as Russian River Brewing Co. or American Wild Ale
- 1/2 loaf bread, focaccia, Italian herb, cut into bite size cubes
- 2 head broccoli, trimmed into flowerets, blanched
- 1 head cauliflower, core removed, trimmed into flowerets, blanched
- 1 each bell pepper, yellow, seeded and sliced
- 8 ounce ham, smoked, cut into bite size cubes
- 8 each asparagus, white, bottoms trimmed and blanched
- 2 each parsnips, medium, peeled, cut into bite size cubes, blanched
- 1 pound mushrooms, crimini or button, wiped clean of any dirt, cut in half
- In a large bowl, add grated cheeses and cornstarch, toss to evenly coat the cheese with the starch. Rub the garlic clove over the inside surface of the fondue pot or heavy-bottom pan; this will lightly flavor the fondue with garlic. If you like more garlic flavor, add the clove to the pot.
- Pour the brettanomyces fermented ale to the pot and bring to a boil over medium heat. Slowly add a handful of cheese at a time, stirring with a wooden spoon until fully melted before the next addition. Stir in a zigzag pattern instead of a circle to help break up the cheese. Repeat until all the cheese has been added. Make sure mixture is not boiling, as this can scorch the cheese and cause it to stick to the bottom of the pan. Season the fondue with white pepper.
- Transfer the finished fondue to the table, keeping warm with Sterno Cooking Fuel a candle, or (if using a pot) a portable Butane stove. Serve with Suggested Dipping Sides arranged on a large cutting board | platter and fondue forks.
Beer Pairing Suggestions:
The dryness and acidity from 100 percent fermented Brettanomyces ales like Russian River Brewing Co. Sanctification, The Lost Abbey’s The Golden Rule, Brewery Ommegang’s Ommegeddon or De Struise Brouwers’ Struiselensis will help cut the richness of the cheese and balance the dish’s flavors. If these beers are not available in your market | area, try a Gueuze or Lambic style ale.
Other Beer Cheese Sauce | Fondue Tips:
- A wonderful loaf of sourdough bread is a great accompaniment to any fondue. Try different local or homemade breads to further individualize the meal.
- Blanching vegetables makes them easier to skewer and sometimes more tasty. Take a large 10 - 12 quart pot of water adding in a 1/4 - 1/2 a cup of salt (water should taste like seawater) and bring to a boil. Cook each prepped vegetable separately for 2 - 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
- Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans and asparagus.
- But I don't have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler or a ceramic baking dish like a soufflé dish.
- If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
- Not enough fondue fork | skewers, use bamboo skewers are a substitute.
- If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.
- Keep the fondue over low heat, if using Sterno Cooking Fuel or portable Butane stove. Too high of a temperature can scorch the fondue.
- If using flame heat at the table, be prepared in case of a spill and have a fire extinguisher on hand.