It’s light later in the evening, the flowers are in bloom, and when it’s not raining it’s prefect weather to sit outside. Spring is a wonderful time of year. Unless you suffer from allergies, then I like to stay inside and pretend the world doesn’t hate me.
If you can get outside, though, I recommend a crisp Amber Lager. What would be a great dinner to pair with it? How about the simple flatbread?
Once again we get to try one of my favorite brewing company’s beers. This week’s beer is the Eliot Ness Amber Lager by the Great Lakes Brewing Company. With descriptions like “smooth”, “malty” and the fact that this beer was named for a famous detective and prohibitionist it’s also a “paradox”.
Style: Amber Lager with 6.1% alcohol
Aroma: Like fresh baked bread
Taste: Strong and a little oaky. It’s mild, dark, with plenty of caramel. There’s a tiny hint of a bitter aftertaste, but it’s hardly noticeable.
Level of Recommendation: How can I not recommend one of my all time favorite beers? This beer is fantastic if you like your lagers on the malty side.
Flatbread is a very flexible dish to make. There’s plenty of room for creativity and your own personal touches. This is what I did, but I definitely recommend experimenting with toppings, seasonings, and flatbread used.
What you’ll need:
- Frozen naan
- Whole wheat flatbread
- Olive Oil
- Pizza Sauce
Preheat the oven to defrost the frozen naan. While that’s heating up, slice up your tomatoes, mozzarella, and basil. If you have a gas stove with open flame burners, then take out the whole wheat flatbread and turn on one of the burners.
Be very careful with this step because there is a high possibility of burning yourself. Place the flatbread on the burner for 20-30 seconds or until it starts to blacken. Turn the bread over and gently blacken the other side.
On a cookie sheet, place the now heated up naan and flatbread. Turn the oven on to 350°F. For this recipe I did two of each to experiment with flavors (and because I had guests over). On one of the flatbread and one piece of naan, drizzle some olive oil. On the two remaining pieces of naan and flatbread spread some pizza sauce. Place tomatoes, mozzarella, and basil on all four pieces of bread.
Place the bread into the oven and cook for 5-7 minutes or until the mozzarella is melted. Please enjoy responsibly and try not to burn yourself. This dish is delicious!
I really enjoyed this pairing (and so did my guests). Adding in some pizza sauce brought out the acidity of the beer, which was an excellent compliment. The basil matched well with the caramel notes. The smoothness of this beer works well with the flatbread.
Level of Recommendation: Good for a calm spring evening outside. I can’t wait to make this again!