(Served with Toasted Rye Bread and Spicy Sausage)

Nobody puts baby– or beer, nowadays – in a corner. With microbrews, small-batch, and craft beers at center stage, we’ve made it the focus of wine-centric fondue.

Yield: 6–7 servings

In a heavy saucepan, rub garlic clove along inside and then discard. Add wine and beer to pan and bring to a simmer. Gradually add cheese and whisk in figure eight motion until cheese is melted. Do not boil.

In a small bowl, mix cornstarch and 1/2 tablespoon water until well blended. Add to fondue and stir continuously, until thickened, about 6 to 8 minutes. Season with salt and pepper.

To serve, transfer mixture to fondue pot, keep on low flame, and keep bread and sausage on separate platter for dipping.