Pork on the rotisserie the German way: Schwenkbraten

November 17, 2012

‘Schwenkbraten’

Actually, ‘traditional German ‘Schwenkbraten’ is when the pork is on a movable gridiron which is beeing moved over a coal fire. The above picture is more of a rolled piece of pork on a rotisserie.

However, that may be, the German love to grill as much as the Australians do. And since the summers in Germany tend to be unpredictable, often short, every opportunity to be outside and operate a grill is used to everybodies delight.

What a delicious piece of meat?

The pork is stuffed with onions, bacon, maybe herbs

My friend Juergen doing the carving job

Ready to be served

Note: Let me tell you that the above pictures were taken in Eitelsbach, Ruwer. My old friends Elisabeth and Juergen Olk had organised a family reunion to which we were kindly invited. It was a lovely summers afternoon, with little children darting through the garden, and adults chatting, telling stories, and drinking and eating. Apart from some Ruwer wines, mostly Riesling, the preferred drink was beer. We had a delightful time. What a beautiful day that was.

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As they say: it’s never to early for a Frueh Koelsch

September 5, 2012

Cheers – ‘Es ist nie zu frueh’, is the slogan of the Frueh Brewery in Cologne

Our family holidays in Germany are what a Thai colleague of mine called “edu-tainment”, we combine fun with some educative elements.

Since my twin daughters are very interested in history and culture, it was inevitable that we should end up visiting Koeln/Cologne just about 200 km north of my home town Trier.

After our walk through the historic city centre, we needed nurishment. A good place to experience the local food and the local culture is the outlet of the Frueh Brewery right in the centre of town.

‘It’s never to early’ for a beer by Frueh

‘Koelsch’, as the beer is called, is a speciality of Cologne. There is even a ‘Koelsch Convention’ specifying how this beer has to be brewed and what quality criteria it must fulfill.

So what is ‘Koelsch’ you might ask?

‘Koelsch’ is a pale and hoppy top-fermenting beer. The beer is warm-fermented and cold-conditioned. It is rather light, less bitter than most other German beers and therefore very refreshing ; in summer as well as in winter, I might point out. During my university time in the neighbouring city of Bonn, I had ample time to sample various brands of ‘Koelsch’.

The beer is served by a so called ‘Koebes’, the local name for an excusively male waiter. They are easily recognized by their dark blue aprons. Be prepared for a culture-clash of some sort. But do not worry, in the end they are very friendly and very proud of their heritage.

Herring with potatoes

German cullinary delights are many. I opted for a fish dish, a marinated herring with potatoes. I tell you it was super delicious.

In case you visit Cologne and you want to experience something authentic, go and check out the Frueh Brewery.

Address:
Cölner Hofbräu P. Josef Früh KG
Gastronomie und Verwaltung
Am Hof 12-18
50667 Köln
Tel.: +49-221 / 2613 – 0


German Food

March 16, 2008

While in Germany, I had the opportunity not only to sample some excellent wines but I indulged also in some other delicacies.

In the “Gummersbach Beerhouse” (Brauhaus Gummersbach) for instance I could not resist the temptation to order a knuckle of pork. Harald, one of the interpreters at the seminar, took the photo with his mobile phone (thanks Harald). Needless to say, it was delicious but a lot of meet for a not so enthusiastic meet eater like me.

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The pork knuckle at Brauhaus Gummersbach

The other German specialty I indulged in was ‘Wheat beer’ (Weizenbier), hard to beat if freshly poured from the bottle.

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