Bold enough to order a boot of beer? Then we'll raise to your valiance — prost! But before you sip yourself silly downing one of these enormous novelty glasses, let's find out just how much beer is housed within. (And, for bonus points, the beer-bottle equivalent of other novelty glasses like Oktoberfest standard liter and half-liter mugs.)
|VESSEL||OUNCE AND BEER BOTTLE EQUIVALENT|
|Das Boot (2 Liter)||67 1/2 ounces — more than 5 1/2 (12-ounce) bottles of beer|
|Das Boot (3 Liter)||101 1/2 ounces — just shy of 8 1/2 (12-ounce) bottles of beer|
|1 Liter Mug||34 ounces — slightly less than 3 (12-ounce) bottles of beer|
|1/2 Liter Mug||17 ounces — just under 1 1/2 (12-ounce) bottles of beer|
Much has been said about haggis, a Scottish delicacy consisting of chopped-up sheep heart, lung, and liver that's been stuffed into a sheep's stomach. But in Germany (where, right now, some 6 million people are celebrating the 180th year of Munich's Oktoberfest), there's a less famous, more delicious stuffed stomach dish to savor: saumagen. Pronounced "ZOW-muh-gen," this dish is made of pork, potatoes, vegetables, and spices, then stuffed inside a pig's stomach, which is then boiled, sliced, and pan-fried.
I had a chance to witness the making of this iconic dish of Germany's Palatinate region while on a tour of German food and wine. It may not be the prettiest of dishes, but this forcemeat is one of the country's iconic foods, and it's experienced renewed popularity in recent years. Can you stomach seeing the process in which it's made? Then keep reading to learn more.
Recently, my boyfriend and I sat down for a hearty meal at Suppenküche — our neighborhood German joint — and did the usual dance around what to order. Bratwurst, thick-cut pork chops, and sautéed trout tempted, but ultimately I settled on a dish of braised beef — though it was the braised red cabbage accompaniment that sold me on my selection.
Thankfully it lived up to my expectations and then some, and despite its enticing plate companions (the aforementioned braised beef, and a heaping pile of tender spaetzle) it was the tart and heavily spiced cabbage that I devoured with relish.
Our office is in the midst of a renovation, so we've made it a mission to sample as much of our ever-growing wine collection to lighten the load before moving floors. With that in mind, we recently sampled all of the Rieslings on our shelf; these seven bottles, listed from dry to sweet, were our favorites. Keep reading to learn more about each.
In New Orleans, revelers celebrate one last hurrah before the Lenten season during debaucherous Mardi Gras, but in Munich, there's less of a need to blow off steam thanks to Starkbierzeit, or "strong beer season." Each March, breweries in the region churn out doppelbock, a high-alcohol, intensely rich and malty brew, in celebration of the 17th century monks who created it. Characterized as Oktoberfest minus the tourists, Starkbierzeit isn't highly publicized, but the beer it honors has quite a following in Germany and in many other parts of the world. Ready to drink in some strong beer fun facts? Just read on.
When YumSugar editor Susannah recently came back from her trip through German wine country bearing packages of Ritter Sport chocolates, we nearly jumped for joy. Ever curious, we chomped, crunched, and savored nearly every flavor on offer in the US (and a few new flavors now on American shores) to see which are worth indulging in.
Oktoberfest is in full force for the 179th year in a row, and while it may not be feasible to fly to Munich right now, you can still bring a bit of Germany to your dinner plate. As I discovered on my recent trip to Deutschland with the German Wine Institute, the country is full of rich culinary traditions, many of which have made their way to the rest of the world. Take a look at some of Germany's most iconic food and drink specialties.
Since we couldn't make it to Oktoberfest this Fall, it seemed fitting to sip on a German-brewed beer in hopes of its transportative properties. With that in mind, we bring you a classic Teutonic tipple: Radeberger Pilsner ($8 for 6). Founded in 1872, Radeberger is purportedly the first German brewery (still in business) to produce pilsner exclusively and has earned an impressive assortment of fans since then, including King Frederick Augustus III of Saxony and Chancellor Otto von Bismarck.