[Slideshow]
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| My hotel room with Altbier decoration. |
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| First port of call - Fuechschen. |
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| Guess what we drank? Alt, of course. |
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| Standing outside Fuechschen. |
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| More Altbier at Zum Schlussel. |
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| Haxe for one - I'm a hungry boy. |
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| Bye, bye barrels of Altbier. |
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| Going home in a cab. Mikey's legs have stopped working. |
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6 comments:
After seeing your photo I have just looked up the recipe for Haxe. I shall definitely be giving this one a go. My one and only trip to Germany was in 2001. I was blown away then by all of the scrumptious food that our guests put in front of us. How German food is not regarded as a "world cuisine" baffles me. Thank you Ron. Cheers!
Mikey sounds like a lot of fun.
Currywurst. Leberkase. Schwarzsauer.
I once brewed a Dusseldorf Alt using the approved Wyeast strain. It turned out with a definite doggy poo smell. For some reason I didn't get around to emptying the cornie keg immediately and forgot about it as I had eight kegs altogether and was preoccupied with comp. brewing. That was in an October.
When I came across the Alt keg the following April and remembered what it was, I went to toss it. Out of curiosity I drew off a glass.
Pure beer ambrosia.
Glorious.
I didn't repeat the brew as I'm not into massively aged stuff but it was memorable.
Füchschen used to be my favourite but it seems less hoppy than it was. Not an issue as there is always Uerige. Schlüssel tastes like an English Bitter to me.
As a gernsn homebrewer I learned my lesson as well. 3-4 month in the keg my Alt turns into the perfect Altbier.
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