Sanctification Fondue

How to make Sanctification Fondue

Sanctification Fondue
Sanctification Fondue uses a 100 percent fermented Brettanomyces style beer crafted by Russian River Brewing Co. 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 some of the same flavors found in the cave-aged Gruyère and French Comté cheeses.  The similar funk | barnyard flavors are further reinforced when combined together and make this fondue recipe standout of the traditional wine version, with its added complex essences.  This is another reason to cook with beer over wine.

Serves: 4 as an entrée, 8 as a appetizer

 

Special Equipment:

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.

Sanctification Fondue
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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.
Servings Prep Time
8 guests 10 minute
Cook Time
8 minute
Servings Prep Time
8 guests 10 minute
Cook Time
8 minute
Sanctification Fondue
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
8 guests 10 minute
Cook Time
8 minute
Servings Prep Time
8 guests 10 minute
Cook Time
8 minute
Ingredients
Sanctification Fondue Ingredients:
Suggested Dipping Sides:
Servings: guests
Units:
Instructions
  • 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.
Recipe Notes

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.

Other Beer Cheese Sauce| Fondue Recipes:

Beer Cheese Sauce
Beer Cheese Sauce
Chocolate Cherry Fondue
Chocolate Stout Fondue
Dungeness Crab Fondue
German Beer Cheese Sauce
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
Hot Oil Fondue
Home Brew Chef Sean Z. Paxton
Point Reyes Blue Cheese & Oatmeal Stout Fondue
Sanctification Fondue

Sean Paxton

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