Midnight Stout Fondue & Soda Bread

Guinness Beer Cheese and Irish Soda Bread

Rich, velvety, and deeply savory.

A few weeks ago, I hosted an intimate St. Patrick’s Day cooking class. Six of us gathered around the kitchen island for an evening of bread fresh from the oven, smoked salmon blinis, and Baileys chocolate mousse — and this. A Guinness beer cheese that had everyone reaching across the table the moment it graced the trivet. Warm soda bread pulled apart and pressed into molten cheddar and dark roasted stout in a bite so deeply, wholly delicious guests reached for seconds before they’ve even finished the first. 

There is a transformation that happens within the pot — sharp cheddar and the bitter, chocolatey depth of Irish stout coming together low and slow until the sharpness surrenders and what remains is velvety and dark and so deeply savory the whole kitchen shifts around it. The air goes rich and fragrant, carrying the roasted soul of an Irish hearthside and the quiet elegance of a French countryside table. The scent alone draws people in before they even know what is alchemizing. 

Begin here. Fill your kitchen with the extraordinary scent of centuries of Irish tradition simmering low and slow on your stove. Everything else on your menu will thank you for it.

Recipe for Midnight Stout Fondue

1 can Guinness

1 lb sharp cheddar, shredded

4oz cream cheese

1 tbsp dijon

1 tsp Worcestershire

1 tsp garlic powder

The Deets:

Reduce the Guinness by half over medium heat. Add cream cheese and whisk until smooth. Add cheddar in handfuls, whisking until melted. Stir in remaining ingredients. Serve warm.

Irish Soda Bread

Recipe for Soda Bread

4 cups flour

1 tsp baking soda

1 tsp salt

1¾ cups buttermilk

The Deets:

Mix dry ingredients. Add the buttermilk and combine until a dough just forms. Shape into a round, score an X on top (to let the fairies out of course). Bake at 425°F for 35–40 minutes.