Bamberg, the city of rauchbier. But more importantly, the city with probably the biggest specialty malts house over the world. I will come back to malt houses later.
I have a library full of games. Naturally I have several games about beer and once in a post I'd like to tell more about one of them.
In september 2017 I began with the StiBON course, level 1. Little did I know that what was in store for me was much more than just that little bit of extra knowledge about beer I though it would be.
Kiesbye called it the fifth ingredient and I have to agree. Having experimented with glassware for almost a year now, the glass you choose for your beer can really make the difference in taste and smell and overall experience.
A bit of a side story, but to make the connection to beer: Being a biersommelière is all about taste and flavours, about combining beer with food and such, and you can and should apply this knowledge and skill to other eatable and drinkable things as well.
I haven't got a lot of knowledge about the Austrian beer history yet and I hope to get back to this topic better educated. But for now I'll just share with you our beery adventures in Salzburg.
So, this is my first piece about gluten. I haven't done any specific research yet, but I want to present you my working theory, based purely on deduction. I am no chemist, so maybe I'm talking absolute nonsense here, but that's why I want to do that research later on.
It's fascinating to see that Germany has a very extensive beer culture with a whole set of customs, behaviours and rituals. For tourists maybe not always that okay, as waiters/waitresses…
As mentioned, before the two days in Obertrum I begun my trip a week earlier in München, beer capital of the world for sure! Famous for Oktoberfest, but a city that offers so much more.