Official 2013 Contribution List

Below is the list of desired and pledged items for GermanFest 2013.  Please email me or leave a comment with pledges or ideas!

Das Rotermunder in Action

Das Rotermunder in Action

Items that we are currently seeking:

(check back as I will be adding frequently)

 

  • Hauptgericht (mains):

    • Baden Schneckensuppe (Baden snail soup)
    • **Kartoffel Kloesse** (German Dumplings – savory and sweet) – Someone please take this on!!
    • German Sausages** – Please Read: Recommendations and Guidelines

 

  • Desserts

    • Come on folks!  Give us some ideas!!

 

  • Nicht-Alkoholische Getränke (Non-Alchohic Beverages):

    • Trink Kakao (hot chocolate milk)
    • Kinderbowle (Kid’s punch bowl)

 

  • Alkoholische Getränke (Adult Beverages):

    • Jaegermeister
    • Apple Schnapps

 

Brenda’s Pretzel Workers

 

Current Contribution List:

Vorspeise (appetizers):

  • Brenda’s Magnificent German Pretzels – Brendar Knorr
  • Bacon Wrapped Cabbage – Scott Bosley
  • Spargel mit Schinken (Asparagus wrapped ham) – Cindy and Tim McClanahan
  • Königsberger Klopse (Königsberg Meatballs) – Marcia Falk
  • Beer Cheese & Good Quality German Rye Bread – Tod Davis
  • Kartoffelsuppe mit Lauch (Potato and leeks soup) – Shannon Goodman
  • Sauerkrauteintopf (Sauerkraut Chowder/Stew) – RJ Olsen
  • Limburger Käse auf Roggenbrot mit Kalbsleberwurst (Limburger cheese on rye with liverwurst – Yay!!) -  Betsy Patterson

 

Hauptgericht (mains):

  • Sausage and Saurkraut (see current list here) – Dan Falk and Aaron Knorr
  • **Kartoffel Kloesse** (German Dumplings – savory and sweet)
    • Kartoffel-Leberwurst-Klöße – Rocco Falk
  • Schupfnudeln mit Sauerkraut und Speckwürfeln (German rolled dumpling with sauerkraut and bacon)- Rocco Falk
  • Schweinebraten (Bavarian Roast Pork) - Suzanna & Mike Woeste
  • Krautsalat (Warm German Cabbage Salad with Bacon) – Debbie and Drew Brown
  • Rotkohl mit Äpfeln (Red Cabbage with Apples) – Dr. Christina Russo
  • Rote-Bete-Gemüse (Beets with Sour Cream and Lemon) – The awesome Alexis Roberts
  • Kartoffelgulasch (Potato Goulash) – Jen and Alan Summers
  • Kartoffelsalat (Potato Salad) – Ruth and Larry Davis

 

Desserts:

 

Alkoholische Getränke (Adult Beverages):

  • Apfelwein (homebrewed) – The GermanFest Bier Miester’s
  • Dunkelweizen (homebrewed) – The GermanFest Bier Miester’s
  • Altbier (homebrewed) – The GermanFest Bier Miester’s
  • Kölsch (homebrewed) – The GermanFest Bier Miester’s
  • Rotermund Bier (homebrewed) – Eric “The German” Rotermund

 

PLEASE SEND ME SUGGESTIONS …. EVEN IF IT’S NOT SOMETHING YOU CAN/WANT TO MAKE!!!!

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Deutsch Bierverkostung

 NOTICE: The deadline for registering for the beer tasting has expired.  

 

Deutsch Bierverkostung = German Beer Tasting

 

Current Beer List:

  1. Hudepohl Festival Bock – Style: Bock - Alan Summers
  2. St Pauli Girl – Style: Pils - Aaron Knorr
  3. Aventinus – Style: Weizenbock - Dan Falk
  4. Weihenstephaner - Style: Hefeweissbier Dunkel -Tod Davis
  5. Weihenstephaner “Vitus” – Style: Weizenbock - Dan “Dank” Kelly
  6. Köstritzer – Style: Schwarzbier – Sexy Lexi Roberts
  7. Weihenstephaner - Style: Helles Lager – Scott Bosley
  8. Einbecker – Style: Mai-Ur-Bock – Kellie Strauchen
  9. Hacker-Pschorr Münchner Gold – Style: Helles Lager – Scott Bosley
  10. Weihenstephaner Korbinian – Style: Doppelbock - Stan Falk
  11. Ayinger Jahrhundert Bier - Style: Dortmunder – Rocco Falk
  12. Reissdorf – Style: Kölsch – R.J. Olsen
  13. Ayinger – Style: Weizenbock - Ronaldus Maximus Periwinkle
  14. König Ludwig – Style: Weissbier  - Suzanna Woeste
  15. Ayinger Bräu Weisse – Style: Hefeweizen – Shawn
  16. TBD – TBD – Eric Rotermund
  17. Ayinger Celebrator  - Style: Doppelbock – Betsy & Jim Patterson
  18. TBD – TBD – Alex Reed
  19. Pilsner Urquell – Style: Pilsner - Shannon and Jose Chavez
  20. Closed

 

Update 3/13/13:

A page has been added that lists some of the German Bier available (with prices) at the greatest place on earth – Jungle Jim’s.  If you want to contribute one of those, let me know in the Comments section at the bottom of this page.  Of course, if your favorite is not listed please just let me know what you are bringing!!  Prost!

http://danfalk.com/germanfest/germanfest-2013/german-beer-options-jungle-jims-eastgate/

 

What?

New for 2013 will be a participant contributed German Beer Tasting!  The idea will be to sample a huge (hopefully) variety of German style beers.  Each participant will donate a specific German beer for the other participants to sample.  This will be a closed sampling, meaning that only those who are contributing will be allowed sample (to keep it fair).  Participants can share their sample with a spouse, or significant other, but will only receive a single sample.  Of course it’s best if the couple bring two samples ;-)

 

When?

The exact time for the tasting will be announced at a later date but it will probably happen early in the day (maybe 4-ish).  We are thinking it will take about an hour.

 

Where?

We will close off an area for the tasting so that we can give each sample it’s deserved attention. If you are bringing the childrens – which is definitely encouraged – then please plan on having a supervisor for about an hour.

 

How?

Participants should plan on bringing the equivalent to a 6 pack of German, or German style, beer.  I’ll be listing the each beer that is expected.  Please consider pre-buying the beer so I can update the list and prevent too many duplicates.  Obviously some beers will be cost prohibitive (i.e. Aventinus ) so we may split those amongst two participants.

Also, if you have a favorite tasting glass then please bring it – just remember to put it back in your car at the end of the tasting.  All abandoned should be considered lost to the “pit” – which is the Falk haus!

 

So what are you bringing to taste?!?

Please leave a comment below to add your contribution!

 

 

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German Beer Options (Jungle Jim’s Eastgate)

 NOTICE: The deadline for registering for the beer tasting has expired. 

 

Jungle Jim’s German Beer Selection (My Picks)

Ok this post is intended to prod some of you to speak up and contribute your gullet and wallet to the Deutsch Bierverkostung (German Beer Tasting – click for more info)

The following bier is available at JJ’s (Jungle Jim’s Eastgate – the greatest place on earth):

Please leave a comment below if you want to donate any of the beers below!

Brewery Style Price

BeerAdvocate 

Rating

Image
Spaten Dunkel $9.49/6

83

Good

Spaten Dunkel
Spaten Lager $15.99/12

83

Good

Spaten Lager
Spaten

Optimator

(Doppelbock)

$9.49/6

88

Good

Spaten Optimator
Franziskaner Dunkel Weissbier

$2.29/ea

(16.9oz)

86

Good

Franziskaner Dunkel Weissbier
Weihenstephaner

Original

(Helles Lager)

$2.99/ea

(16oz)

Taken!

90

Exceptional

Weihenstephaner Original Munich Helles Lager
Weihenstephaner

Korbinian

(Doppelbock)

$2.99/ea

(16oz)

Taken!

94

Exceptional

Weihenstephaner Korbinian
Weihenstephaner Hefeweissbier Dunkel

$2.99/ea

(16oz)

Taken!

95

World-Class!

Weihenstephaner Hefeweissbier Dunkel
 Reissdorf  Kölsch 

 $10.99/6

Taken!

87

Good

Reissdorf Kölsch

Köstritzer 

 Schwarzbier

(Black Lager)

$8.99/6

Taken!

88

Good

Köstritzer Schwarzbier 
Einbecker

Brauherren Pils

$11.49/6

80

Good

Einbecker Brauherren Pils
Einbecker Mai-Ur-Bock

$11.49/6

Taken!

85

Good

Einbecker Mai-Ur-Bock
Einbecker Ur-Bock Dunkel $11.49/6

84

Good

Einbecker Ur-Bock Dunkel
Einbecker

Dunkel

(Schwarzbier(?)

$11.49/6

84

Good

Einbecker Dunkel
Hacker-Pschorr

Münchner Gold

(Helles Lager)

$8.99/6

Taken!

84

Good

Hacker-Pschorr Münchner Gold
 Paulaner 

 Salvator

(Doppelbock)

$9.49/6

88

Good

Paulaner Salvator Doppel Bock 
Schneider 

 Aventinus

(Weizen-Eisbock)

$3.99/ea

(16.9oz)

Taken!

94

Exceptional

 Schneider Aventinus Weizen-Eisbock
Ayinger   Bräu Weisse

$2.99/ea

(16.9oz)

Taken!

93

Exceptional

 Ayinger Bräu Weisse
 Ayinger 

Jahrhundert Bier

(Dortmunder Lager)

 

 

$2.99/ea

(16.9oz)

Taken!

89

Good

 Ayinger Jahrhundert Bier
Ayinger

Weizenbock

$2.99/ea

(16.9oz)

Taken!

94

Exceptional

Ayinger Weizenbock
Augustiner

Bräu Munchen

$12.99/6

83

Good

Augustiner Bräu Munchen
Gaffel

Kölsch

$10.99/6

83

Good

Gaffel Kölsch
St. Pauli Girl

German

Pilsener

??

Taken!

??

St. Pauli Girl

 

Ok, darn it!  Now that took a lot of time … kinda made me thirsty … so how about it?!?  Pick 1 (or 2) and leave me a note below.  Satisfaction Guaranteed!

 

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Recipe: Schupfnudeln mit Sauerkraut und Speckwürfeln

Schupfnudeln mit Sauerkraut und Speckwürfeln

Schupfnudeln mit Sauerkraut und Speckwürfeln

The Dish

Similar to an Italian gnocchi, these potato dumplings are noodle like and rolled.  These will be a special addition to the Rotermunder where they will be lovingly married to the sauerkraut and speckwürfeln.  Forgive the polygamy…

 

History

Schupfnudeln have been known as a trooper dish since the Thirty Years’ War: Out of their daily flour ration and water the soldiers formed long noodles which they cooked afterwards. As the potato was imported to and cultivated in Germany in the 17th century the recipe was modified and different variations emerged according to different regions. - Wikipedia

Recipe

  • 100 g streaky bacon
  • 1 onion
  • 1 tablespoon oil
  • 800 g sauerkraut
  • 100 ml white wine
  • 100 ml apple juice
  • 100 ml broth (instant)
  • 5 juniper berries
  • 1 bay leaf
  • 1 clove
  • Cumin to taste
  • 1 kg boiled and peeled potatoes from the day before
  • 250 g flour
  • 2 eggs
  • Salt
  • Pepper, freshly ground
  • Nutmeg, freshly grated
  • Sugar
  • Butter for frying

 

Step 1

For the sauerkraut bacon finely. Peel the onion and chop. In a saucepan, heat the oil. The bacon with the onions fry. The sauerkraut in the pot, pour in wine, juice and broth. The spices are added. All over low heat simmer for 45 min.

Step 2

To rub the potatoes or noodles press by the press. Knead potatoes with flour, eggs, salt, pepper and nutmeg to form a dough. Shape into thumb-sized noodles.

Step 3

In a large pot of salted water to a boil. The noodles to cook for 2 minutes, then remove with a slotted spoon and drain.

Step 4

In a pan heat ghee and fry the noodles in it in portions golden brown.

Step 5

Sauerkraut with salt, pepper and sugar. The potato dumplings with sauerkraut and serve.

 

Source (translated by the Google):

http://www.kuechengoetter.de/rezepte/verschiedenes/Schupfnudeln-mit-Sauerkraut-2425.html

 

Kinda Like a German gnocchi.  Yum!!

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$15 Designated Driver?!?

Take me drunk, I’m home!!

Ok, so we have an idea to let people enjoy their GermanFest experience to it’s fullest while being safe and responsible … a designated driver!  We think that if there is enough interest then we could rent a 15 person passenger van and line up a driver to pick you up at your house and bring you home when your head is fuzzy and gullet is full.

The idea:

Everyone would need to preregister for shuttle service.  Once the we know who is on board, pun intended, we would devise a pickup route.  We would give each household a schedule for when they would be picked up.  Depending on demand there may be several time available based on the number of trips it would take to get everyone.

The departure time would be up to you, basically when the shuttle is available whomever wanted to leave could queue up and leave.

The feasibility of the idea and the interest would determine the cost so let me know ASAP who is interested and how much you would be willing to spend for your own ride!  Leave your comment below…

 

 

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Schnapsverkostung – Spirits Tasting

Schnapsverkostung = Brandy (Spirits) Tasting

 

Current List:

  1. please help me grow!!

 

German Schnapps

German Schnapps

What?

Aaron Knorr will be the MC for the Schnapsverkostung.  Like the Deutsch Bierverkostung, this will be a participant sponsored sub-event.  If you have a favorite German spirit, bring a bottle and those of us who are inclined, and not driving, can taste on of Germany’s other libations.

 

When?

The exact time for the tasting will be announced at a later date but it will probably happen late in the day (maybe 8PM-ish).  Certainly, it will have to be after ALL the important work is done!!

 

Where & How?

First, you must use the Comments section below to let us know you will be participating! 

I’ll let Aaron update us all on the detail or the where and how of the event.  But plan on bringing an old favorite (a la Jägermeister) or preferably a unique German spirit.  I’m sure The Party Source and Jungle Jim’s can help with that.

Also, if you have a favorite tasting glass then please bring it – just remember to put it back in your car at the end of the tasting.  All abandoned should be considered lost to the “pit” – which is the Falk haus!

 

So what are you bringing to taste?!?

Please leave a comment below to add your contribution!

 

 

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GermanFest 2013 Schedule

 

The following schedule is [almost certainly] subject to change…

 

My dear departed friend Hans with Alexis, Amber, Aaron and Shannon

2:00 PM

  • The official kickoff to GermanFest 2013!
  • Tapping of the Beer Kegs
  • Initial lighting of Das Rotermunder

 

3:00 PM

  • The Start of Ring Toss, Giant Jenga and Balloon Darts Games

 

3:30 PM

 

4:00 PM

  • First annual Childrens Barley Bag Tournament
    • If you can help coordinate this even please leave a comment below!
  • Vorspeise (select appetizers)
    • We are looking for a volunteer to be in charge of this part – leave a comment below if interested.

 

4:30 PM

  • Crowning of the Childrens Barley Bag Tournament Champion!

 

5:00 PM

  • First annual Adult Barley Bag Tournament
    • $5 buy in
    • 1st prize = 75%
    • 2nd prize = 25%
    • last prize = Limburger Cheese Sandwich
  • Again, any volunteers on managing this?  Comment below…

 

6:00 PM

  • Hauptgericht (main course and remainder of  appetizers)

 

7:00 PM

  • Desserts

 

8:00 PM +

  • Schnapsverkostung – German Spirits Tasting (Jaeger, Apfelwein, Schnapps ….)!
  • Slurred Speech

Mama Falk Drinking Schnapps with the Knorrs

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Beer Ingredients Ordered!

Knowing that GermanFest 2013 is rapidly approaching, and that we have finally taken the Christmas tree down, I figured it is time to start ramping up the preparations.  With the Rotermunder safely delivered to Eric “the German” Rotermund for v2.0 revisions, next up is the beer and Apfelwein!!

This year I am brewing 5 gallons each of: Düsseldorfer Alt, Dunkelhefeweizen and Apfelwein!

For a little bit of history on each…

 

Altbier

 From the German Beer Institute:

Style:
One of only a handful of traditional German ales. Altbier is Copper-colored, cool-fermented, cold-conditioned, clean-tasting, with an aromatic hop presence, a firm creamy head, a medium body, and a dry finish. It is indigenous to the Rheinland, which is part of the state of North Rhine-Westphalia in the northwestern part of Germany, near the Dutch border. The best known Altbiers come from the Düsseldorf, the state capital.

A Sip of Altbier is a Sip of Beer History Itself 
“‘Alt’ means ‘old’ an allusion to the old style of brewing. Altbier is an ale, as were virtually all beers of Europe before lagers were invented in Bavaria in the 16th century AD. Altbier is now identified with the Rhineland, especially its capital city of Düsseldorf, barely 50 miles from where the borders of Germany, Holland and Belgium meet. The Altbier is an ancient brew, but it acquired its name and its distinction as a modern beer style only in the 1800s, when it became threatened by the “new” beer, the lager style, which is now the most popular brew in the world. Before that time, in Düsseldorf, Altbier was just ‘Bier.’

Few people are aware that Düsseldorf ranks among the oldest inhabited places on the globe. In fact, Neanderthal, which gave the Neanderthal man his name, is a suburb of Düsseldorf, about 10 miles east of the city center. Herr and Frau Neanderthal roamed the Rhineland some 50 to 100 thousand years ago. The first-ever skeletal remains of these precursors of Homo sapiens (that’s us!), was unearthed in Neanderthal in 1858. It is unlikely that Neanderthal man ever made beer, but we have reason to think that his Stone Age successors, the Celtic and Germanic tribes of the Neolithic period, started brewing ales from wild grains in the Rhineland at least 3,000 years ago, and brewing hasn’t stopped there since. Because Altbier has evolved from primitive tribal roots, it is arguably the oldest continuously brewed beer style in the world.”

Related beer styles:
Sticke Alt, Latzenbier

Source: http://www.germanbeerinstitute.com/altbier.html

 

Dunkelweizen

From the German Beer Institute:

Style:
“Dunkelweizen is the dark version of the regular golden-yellow Weissbier or Weizenbier (more commonly called Hefeweizen in North America), the spritzy, creamy Bavarian wheat beer with pronounced clove, vanilla, banana, apple, bubblegum, and sometimes nutmeg flavors. Dunkel means dark in German (as opposed to weiss, which means white) and Weizen means wheat. Like a Hefeweizen, Dunkelweizen is made from a mixed mash of wheat and barley malts, but unlike a Weissbier, it also contains a large array of lightly to thoroughly caramelized or roasted malts that give it both its color and its complexity. A Dunkelweizen, therefore, has all the characteristic and differentiated flavors of a sophisticated wheat ale, overlaid
with chocolatey to roasted flavors. Dunkelweizen is a very complex beer style with endless variations on the same theme. There are dozens of brands of Dunkelweizen in Bavaria, each with its own, very individual, flavor orientation, and several brands, inlcuding Schneider Aventinus and Erdinger (depicted) are exported to the United States.”

Related beer styles:
Sticke Alt, Latzenbier

Source: http://www.germanbeerinstitute.com/Dunkelweizen.html

 

 

 ApfelweinPossman Frankfurter Apfelwein

For a detailed history of Apfelwein, researched by yours truly, check out this page:

http://danfalk.com/germanfest/recipes/apfelwein-a-history/

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Apfelwein: A History

Possman Frankfurter Apfelwein

Possman Frankfurter Apfelwein

The “who, how and when” of apfelwein, or hard cider, is lost to history as the art of fermenting fruits occurred many many years BC.  That said, references to apfelwein in Germany date back more than 250 years.  However, it’s origins in Germany probably date back to ancient Germanic tribes that likely fermented the fruit of crab apple trees to produce and intoxicating mush.  It is likely that around the 1st century AD Roman settlers and legionaries in the area improved the the mixtures with other apple varietals and the result was called “vice vinum” or “wine substitute”.

Germany: the state of Hesse

The state of Hesse

In the area of Hesse, it’s rise to popularity in the 16th century was the result of extremely cold weather.  Grape producers were forced to find alternatives and turned to apples for their answer.  With government approval apfelwein soon was a mainstay of Hesse pubs and inns.

 

A quote dating back to the 19th century offers a interesting take on the advantages of apfelwein … for workers:

 

“Consumption of the [apfelwein] causes less sweat than that of wine, the latter also being more expensive; beer deteriorates when carried into the fields during the summer months; it also soon goes off and loses its flavor; spirits consumed in summer to quench the thirst damages the nerves, and makes the individual tired and sleepy.  A good fruit wine, however, taken with a piece of well-baked black bread, is wonderfully fortifying, boosts the worker’s energy during the day, and provides relief from the day’s heat and toil.”

[T]his is most interesting, especially as the writer does not even stop to consider another thirst quencher: water.

Source: Culinaria Germany (FYI, a great book!)

 

Of course in those days fermented beverages were safer than water and it would not have been uncommon for children to be sent to school with it.

Street Vendor By the mid-19th century Frankfurt alone had 12 large scale and hundreds of small or private apple-wineries.  Today apfelwein, as well as hard ciders from the UK, South Africa, US and elsewhere, are enjoying resurgence in popularity.  In Hesse and Saarland there are fairs and competitions featuring songs dedicated to apfelwein.  In the Merzig area of Saarland a “Viez Queen” is crowned and in the lower Saarland the “Viez King”.

Frankfurt now has over 60 commercial apple-wineries producing over 40 million liters annually!  Prost!!

Apfelwein Label

References:

Culinaria Germany [Book, 2008]: Available from Amazon

GermanFoodGuide.com: http://www.germanfoodguide.com/apfelwein.cfm

schoene-muellerin.de: http://www.schoene-muellerin.de/englisch/apfelwein-e.htm

Wikipedia: http://en.wikipedia.org/wiki/Cider_in_Germany

 

 

 

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Announcing GermanFest 2013!

While you have been sleeping, a secret crew of Germanic Gnomes have been busy preparing for GermanFest 2013!  As always, things change a bit:

  • The weather is going to be perfect (warmer me hopes)!
  • We will be introducing the improved Rotermunder v2.0!  We are tweaking the heating method and will be utilizing the massive cooking area to offer more tasty grub …
  • In addition to sauerkraut, the Rotermunder will be used to camelize onions, braise red cabbage and roast other tasty pork bits!
  • All the sausage is going to be homemade by Aaron and Dan (and Alexis if I can trick her into it)!
  • I am hoping to have 5 gallons of homebrew Dunkel Heffeweizen…
  • 5 gallons of homemade German style Altbier…
  • 5 gallons of homemade Apfelwien (apple wine)
  • Tonnes of tasty, donated treats
  • Again the Biergarten will be open withh food, fires, games and eventually sticky, spilled beer and sauerkraut!!
  • Prost!!

Please RSVP here: RSPV Page

… and subscribe to the blog to stay up to date!

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