Ingredients

• 2 garlic cloves, halved lengthwise
• 1/2 cup Belgian beer (such as Duvel)
• 2 cups dry white wine, divided
• 3 tablespoons cornstarch
• 1 pound Gruyère, coarsely grated
• 1 pound Babybel cheese, grated
• 2 tablespoons bourbon or brandy
• 1/4 teaspoon baking soda
• 1 tablespoon fresh lemon juice
• Kosher salt
• 4 cups (1-inch pieces) country-style bread, preferably day-old
• Assorted ham and salumi, pickles, and crudités (for serving)

Instructions

1. Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
2. Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.