Sanctification Fondue
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
8guests 10minute
Cook Time
Servings Prep Time
8guests 10minute
Cook Time
Sanctification Fondue Ingredients:
Suggested Dipping Sides:
  1. 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.
  2. 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.
  3. 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

Executive Chef: Sean Z. Paxton

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