Food pairing
Beer with cheese fondue
Melted alpine cheese, eaten hot and by the mouthful, which makes it the most palate-coating thing in the catalogue.
The volume is the problem. Melted cheese eaten continuously coats the mouth in a way a slice of the same cheese does not, and the traditional accompaniments — white wine in the pot, kirsch, cornichons — are all acidic for that reason.
A beer has to do the same job. Carbonation and acidity both work; malt sweetness and heavy body do not, and a rich dark beer alongside melted cheese is two coating things at once. This is the clearest case in the catalogue for a highly carbonated beer being chosen for its texture rather than its flavour.
Cheese fondue narrows the field sharply, and one answer stands clear of the rest. Most beer falls down on at least one thing this dish demands. The attribute doing most of the work is fat.
What to drink
Czech premium pale lager — excellent pairing
Melted cheese eaten continuously coats the mouth in a way sliced cheese does not, which is why the traditional accompaniments are all acidic. A crisp lager does the same job with carbonation and a dry finish, and adds no weight to a plate that is already heavy.
Caution: A light beer against a heavy plate tends to disappear.
Belgian dark strong ale — outstanding
Malt sweetness rounds off the salt rather than compounding it.
Tropical stout — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Caution: A richer dish than this beer can clear from the palate.
Baltic porter — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Caution: A richer dish than this beer can clear from the palate.
Bock — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Caution: A richer dish than this beer can clear from the palate.
Old ale — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Caution: A richer dish than this beer can clear from the palate.
Weizenbock — strong
Malt sweetness rounds off the salt rather than compounding it.
Caution: A richer dish than this beer can clear from the palate.
Doppelbock — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Caution: A richer dish than this beer can clear from the palate.
What not to drink
- California Common — A light beer against a heavy plate tends to disappear.
- English brown ale — A light beer against a heavy plate tends to disappear.
- Festbier — A light beer against a heavy plate tends to disappear.