Going to make some fondue for an upcoming party and have found a lot of recipes calling for lagers. I am very down with adding beer to my cooking, but just curious what it lends to the flavour of the overall dish? Anybody know? Thanks in advance!
The malt can add a touch of bready sweetness, and of course there's bitterness depending on what beer you're using, as well as a possible hop character. Personally I don't think it's needed, it's not as distinct as using wine in a dish, and it's certainly more varied depending on the beer you use. If it calls for a lager go with something like a soft Czech pils - just because it says lager doesn't mean it will fit!!!
A malty maerzen is a lovely foil in a fondue made from nutty Alpine cheeses like Gruyere, Jarlsberg, and Comte. For a cheddar fondue, try a dry cider!
