Hoppy Cheese Fondue

Hoppy Cheese Fondue

  • PREP TIME: 15 min
  • COOK TIME: 15 min
  • Serves: 6

Hoppy Cheese Fondue

  • PREP TIME: 15 min
  • COOK TIME: 15 min
  • Serves: 6

PAIR WITH

Availability varies by market

Granville Island Brewing Infamous IPA

or other CRISP & HOPPY beers

The hops in Granville Island Infamous IPA make an excellent pairing with the sweet earthy tones of the Emmental cheese.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 2 cups (500ml) milk
  • 2 cups (480g) Emmental cheese, grated
  • 1 cup (240g) Gruyere cheese, grated
  • 1 cup (240g) sharp cheddar cheese, grated
  • 1 bottle Granville Island Infamous IPA
  • 1 clove garlic, finely chopped
  • 2 tbsp. (30g) butter
  • 5 tbsp. (75g) flour
  • 1 tsp. (5ml) Tabasco sauce
  • Kosher salt and freshly cracked black pepper to taste
  • 1 large loaf crusty sourdough bread

Directions

  • Preheat the oven to 325 degrees Fahrenheit and warm the bread in the oven while making the fondue.
  • Toss the cheeses with 1 tablespoon of the flour in a large bowl.
  • In a medium-sized heavy-bottomed saucepan, melt the butter and add the remaining flour to it once it is melted.
  • Cook this mixture over low heat until it becomes frothy, about 2 minutes. Stir frequently. This is called a roux.
  • Add the chopped garlic to the roux and cook for 2 minutes until softened.
  • Add the milk to the roux and bring to a gentle boil over medium heat, whisking constantly.
  • Whisk in at least half the bottle of beer, bring back to a simmer and allow several minutes for the foam to subside.
  • Whisk in the cheese by handfuls, stirring occasionally, until it begins to bubble.
  • It should be the consistency of a very thick cream sauce. If it is too thick, whisk in the rest of the beer.
  • Stir in the hot sauce and season with salt and pepper.
  • Remove the bread from the oven and slice roughly into 3 centimeter cubes.
  • Dip the warm bread into the fondue and enjoy!

Granville Island Brewing Infamous IPA
Availability varies by market
  • STYLE:English India Pale Ale
  • ABV:6.0%
  • TASTE:Malt flavours are balanced with a bold hop bitterness, citrus character dominated by grapefruit, medium bodied beer with lively carbonation and a refreshing dry finish.

PAIR WITH

Granville Island Brewing Infamous IPA

or other CRISP & HOPPY beers

The hops in Granville Island Infamous IPA make an excellent pairing with the sweet earthy tones of the Emmental cheese.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 2 cups (500ml) milk
  • 2 cups (480g) Emmental cheese, grated
  • 1 cup (240g) Gruyere cheese, grated
  • 1 cup (240g) sharp cheddar cheese, grated
  • 1 bottle Granville Island Infamous IPA
  • 1 clove garlic, finely chopped
  • 2 tbsp. (30g) butter
  • 5 tbsp. (75g) flour
  • 1 tsp. (5ml) Tabasco sauce
  • Kosher salt and freshly cracked black pepper to taste
  • 1 large loaf crusty sourdough bread

Directions

  • Preheat the oven to 325 degrees Fahrenheit and warm the bread in the oven while making the fondue.
  • Toss the cheeses with 1 tablespoon of the flour in a large bowl.
  • In a medium-sized heavy-bottomed saucepan, melt the butter and add the remaining flour to it once it is melted.
  • Cook this mixture over low heat until it becomes frothy, about 2 minutes. Stir frequently. This is called a roux.
  • Add the chopped garlic to the roux and cook for 2 minutes until softened.
  • Add the milk to the roux and bring to a gentle boil over medium heat, whisking constantly.
  • Whisk in at least half the bottle of beer, bring back to a simmer and allow several minutes for the foam to subside.
  • Whisk in the cheese by handfuls, stirring occasionally, until it begins to bubble.
  • It should be the consistency of a very thick cream sauce. If it is too thick, whisk in the rest of the beer.
  • Stir in the hot sauce and season with salt and pepper.
  • Remove the bread from the oven and slice roughly into 3 centimeter cubes.
  • Dip the warm bread into the fondue and enjoy!