I'm writing about so many other cultures, I should write something about Dutch beer culture as well, and don't make the mistake that it doesn't exist, it does :) It's…
In June 2018 the Guild for Dutch Biersommeliers organised the first Dutch Championships for Biersommelier. The Champions were partly meant to figure out which three contestants would participate in the World Championships on behalf of the Netherlands.
Starkbierfest. Aventinusfest. Madnessfest! Madness? Almost suicidally so, I'd say, a fest where the main beverage is a glass of beer with almost 7! units of alcohol.
The interesting part about Schneider is that they hold their fans in special regard. They even have fanclubs all over the world which they support and every year there's a fanclubtreffen. This year the treffen was in Eindhoven.
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.
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.
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…