German "fondue" help, please

Some friends and I were at a German restaurant recently and had a fantastic appetizer. I do not recall the name in German but it was kind of like a fondue with cheese, beer and sauerkraut. It was then baked until just golden brown on top. Is anyone familiar with this appetizer? I would be curious to know what type of cheese and beer should be used. The cheese was rather mild and the beer may have been a Mai Bock. If anyone here (Martin?) knows something about this interesting treat please feel free to comment or share a recipe that you have tried.

[Jenise]

Almost sounds more Alsatian than purely German. Did you dip bread in it?

This sounds to me like Raclette but that is more Swiss than German (just like Fondue)

F

Almost sounds more Alsatian than purely German. Did you dip bread in it?

Yep, they gave us toasted bread to dip in the "fondue". So you think this may be Alsatian even though it contains beer instead of wine and also includes sauerkraut? There certainly is a lot of overlap in European cusine.

Dave, re your description, have had similar dishes but don't understand the "baked" part in relation to fondue. Could you explain the dish a bit more please.

Dave, re your description, have had similar dishes but don't understand the "baked" part in relation to fondue. Could you explain the dish a bit more please.

Hi Shel,

Here is my guess...in a pot on the stove, they combined the unknown cheese with flour and the unknown beer. They probably heated and stirred that until the cheese melted then added the sauerkraut. Maybe then they brought that to a simmer before pouring into ceramic dishes. Then it looked like they put the full dishes briefly under the broiler to bake just the top to a golden brown.

The cheese was rather mild and the beer may have been a Mai Bock.

Isn't that a car?

The cheese was rather mild and the beer may have been a Mai Bock.

Isn't that a car?

I'll trade a sixer of Mai Bock for a Maybach any day.

Some friends and I were at a German restaurant recently and had a fantastic appetizer. I do not recall the name in German but it was kind of like a fondue with cheese, beer and sauerkraut. It was then baked until just golden brown on top. Is anyone familiar with this appetizer?

I haven't had one with sauerkraut (sounds tasty though), but a fondue made with a dark lager Schwarzbier seems to be a somewhat common theme. I tried a few using the idea outlined on http://www.germanbeerinstitute.com/Schwarzbier.html. Experimenting with proportions and the like seemed to work better for me, rather than finding a particular recipe.

Thanks for the link, Keith. I will try experimenting with their suggestions.