Pic(k) of the Week: Kale Ale Cheese Fondue

Pic(k) of the Week is a weekly series of personal photos, usually posted on Saturdays, and often, but not always, with a good fermentable as a subject. Today, it's a photo of fondue. The good fermentable is in the fondue.

Aged gouda, sharp cheddar cheese, chopped kale, and house-brewed ale. On the side for dipping: sunchokes, baby carrots, and a house-made pretzel. Tasty but maybe the texture was a wee bit thin from too much ale in the mix. Accompanied with good beers in interesting subterranean stone surroundings.

As served at the Wrecking Bar Brewpub, in Atlanta, Georgia (in the Little 5 Points/Inman Park neighborhood), 12 December 2015.

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• Another beer-and-cheese dish is Welsh Rarebit, traditionally eaten on toast for breakfast. Here's a recipe.
• Pic(k) of the Week: one in a weekly series of personal photos, usually posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Samsung Galaxy 4.
• Commercial reproduction requires explicit permission, as per Creative Commons.


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