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Lecture and tour: "Beer - from hops, millet and other ingredients".
Lecture and tour with Ines Fehrmann. Admission: 5€. With registration until 30.8. under: 05542-72812.
From 16:00H tour and beer tasting at Brauhaus Schinkel with beer sommelière Sarah Schinkel, cost: 6€. Registration under: 05542-911210.
Everyone knows beer from barley and wheat: but what about banana, millet, rice, corn or potato beer? Beer is a beverage obtained by fermentation from starchy substances. In the production process, people also use seasonings such as hops, but also fruits, herbs or spices. On Sunday, September 8 from 14:00 - 15:30, our guests can expect a little insight into the plants used in beer brewing around the world.
A short lecture will take you into the history of "liquid bread": already about 10,000 years ago, people in China and in the area of the Fertile Crescent began to collect grain. They discovered that grain porridge left to stand for a few days began to ferment. Workers building pyramids in ancient Egypt were given two mugs of beer a day, along with three to four loaves of bread. Among the Germanic tribes, brewing beer was the responsibility of women. In earlier times, beer was also considered a suitable beverage for children, as it had a low alcohol content and was largely germ-free due to the boiling of the beer wort. People were also already calling for moderation when drinking alcohol. A drinking rule from the Edda, the Old Icelandic collection of songs and sagas, reads, "Do not stick to the cup, drink beer with moderation!"
On a tour of the tropical greenhouse, experience the plants used to brew beer in other countries: The world's best-known rice beer is probably Japanese saké, which is usually sold as rice wine. The production of corn beer has a long tradition, especially in South America. A well-known corn beer is the Mexican "Corona," which is also made with rice and barley malt. The color of the beer can vary greatly and depends primarily on the type of corn used in brewing. "Impala" is a beer brand from Mozambique that was only launched in 2011 and is considered to be the world's first industrially produced beer made from cassava. It is intended to help market the surplus production of regional farmers and thus strengthen the local economy. In Swahili, "pombe" is the term used in East Africa to describe all types of beer produced by fermenting millet or bananas. In rural areas, the sale of millet beer is an important source of extra income for women.
The focus in the subsequent garden tour is on beer spices. As the saying goes: "What the salt is in the soup, the hops are in the beer . To improve the taste and shelf life of beer, but probably also to promote health, various additives such as oak bark and herbs such as wormwood, yarrow, fennel or sage have been added to beer since ancient times. To increase the alcoholic or intoxicating effect, the beer sometimes also contained psychotropic herbs such as henbane and datura. In April 1516, the Bavarian Diet decided that only barley, hops and water could be used to make beer. This makes the Purity Law of 1516 the oldest food legislation in the world that is still valid today! But later regulations also allowed coriander, laurel, juniper and caraway as other ingredients of Bavarian beers, while expressly forbidding the use of toxic substances such as henbane and daphne. In Flanders and the Netherlands, hops are still only one of many other seasonings, as shown, for example, by the popular Witbier with coriander and orange peel.
Today, there are more and more small breweries that are trying out new or even tried-and-true things. Afterwards, you can see, hear and taste the practical aspects of brewing beer. Brauhaus Schinkel(www.schinkels-brauhaus.de), Walburger Straße 46-48, 37213 Witzenhausen invites you to a tour with beer tasting with brewer and maltster Fabio Schinkel. Only with registration to 30.8 . under: info[at]schinkels-brauhaus[dot]de or 05542-911210. Entrance 6€.