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