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Make New Friends, But Keep the Gold

Posted August 20, 2014 By Marissa DeSantis

I love trying new beers. It's not that I get tired of drinking Great Lakes. I just enjoy sampling what other brewers have to offer. But after tasting countless beers from all over the world, there are a few classics I'll always come back to, and one of those happens to be Dortmunder Gold.

One of my favorite things about Dortmunder is its versatility. For me, Dortmunder’s a go-to beer when a housewarming gift or a cookout beverage is called for, because it’s a proven people-pleaser. It appeals to the craft beer newbie and the more discerning drinker. And it tends to pair well with whatever’s on the grill: chicken, sausage, mussels, your aunt’s famous potato salad. I’ve had Dortmunder at concerts, basketball games, art galleries, movie theaters, and friends’ porches. You don’t need a special occasion to drink Dortmunder—you just need some buddies and a bottle opener.

I'm excited to share the new design at It features our classic Dortmunder Gold. Over the summer, we asked you to send us your summer adventure pictures. Now, we want to see how you enjoy Dortmunder Gold whether it's with food, friends, or your dog. We've got flags and other cool prizes to give away each week.

Idea for your first shot: a picture of your favorite Dortmunder Gold food pairing. Here’s one from Becca, our pastry chef, who presented this recipe at Burning River Fest in July. She recommends complementing the sweet and earthy flavors of this delicious tartlette with the sweet malt and crisp hop flavors of Dortmunder Gold, or our June Seasonal, The Wright Pils.

Ohio Sweet Corn and Blueberry Tartlettes with Bruleed Vanilla Sugar
By Great Lakes Brewing Co. Pastry Chef Becca Ritterspach

Tartlette Ingredients:
1 cup heavy cream
1 cup milk
170 grams granulated sugar
50 grams corn starch
50 grams all-purpose flour
½ teaspoon salt
1 scraped-out vanilla bean (or a splash of vanilla extract)
3 tablespoons vanilla sugar (by keeping scraped out vanilla beans in your sugar jar, you can have vanilla-scented sugar).
5 eggs
2 sticks unsalted butter, room temperature
1 corn cob (kernels scraped off, and ½ the kernels reserved)

Combine the cream, milk, and corn cob in a saucepan and heat over medium-high heat. Bring to a simmer, but do not let it boil over.

Meanwhile, combine the flour, corn starch, salt, and sugar in a bowl. Rub the mixture together by hand, allowing the sugar to rub out any lumps in the corn starch or flour. Once combined, whisk in eggs and set aside.

When the cream mixture has reached a simmer, remove the corn cob and discard, then temper the hot liquid with the eggs, slowly. Add the now-warm egg mixture to the pot, stirring constantly. Turn the heat down to medium, and continue mixing until the eggs and starches have cooked and thickened the mixture to a custard consistency. Remove from the pan, stir in the butter and vanilla until completely combined, then stir in a handful of reserved corn kernels.

Allow the custard to cool in the fridge, covering the surface completely with plastic wrap to avoid a “skin.” Once cooled, fill pre-made tart shells with the custard, sprinkle heavily with vanilla sugar, and use a hand-held propane torch to melt the sugar into a golden, bruleed crust.

Blueberry Compote (Topping)

2 cups fresh blueberries
1 cup granulated sugar
Juice from 1 lemon
½ teaspoon salt

Combine all ingredients in a medium saucepan and swirl the pan or stir gently until the sugar has melted and the blueberries just begin to burst. Pour over tartlettes and serve.



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