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Post by Dawn on Mar 2, 2007 0:01:57 GMT -5
Biere (Ales)*Must show I.D.-Alt ($5 Per Tall Glass) A dark amber, hoppy beer brewed around Düsseldorf and Lower Rhine. 11-12° Plato, 4.5-5% ABV. -Kölsch ($5 Per Tall Glass) Pale, light-bodied, top-fermented beer which can only legally be brewed in the Cologne region. 11-12° Plato, 4.5-5% ABV. -Weizen ($5 Per Tall Glass) Top-fermented wheat beer 12-12.5° Plato, 5-5.5% ABV. -Weizenbock ($5 Per Tall Glass) Strong, dark, top-fermented wheat beer. 16-17° Plato, 6.5-8% ABV. -Berliner Weisse ($5 Per Tall Glass) A pale, very sour, top-fermented wheat beer brewed in Berlin. Usually drunk with the addition of fruit syrup. 9° Plato, 2.5-5% ABV. -Leipziger Gose ($5 Per Tall Glass) An amber, very sour, top-fermented wheat beer brewed around Leipzig. It disappeared between 1966 and 1985, when it was revived by Lothar Goldhahn. 10-12° Plato, 4-5% ABV.
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Post by Dawn on Mar 2, 2007 0:02:14 GMT -5
Weine (Wine)*Must show I.D.-Kabinett ($6 Per Glass, $21 Per Bottle) Kabinett wines are made from grapes picked several days after the QbA grapes are picked. These are the first picked grapes of the Prädikat level. -Spätlese ($5 Per Glass, $15 Per Bottle) Spätlese wines are made from grapes harvested 12-14 days after the Kabinett grapes are picked. -Auslese ($7 Per Glass, $29 Per Bottle) Auslese wines are made from grapes that have been hand-selected out from the other grapes. These grapes are late-harvest and have a high sugar content. -Beerenauslese ($6 Per Glass, $27 Per Bottle) Beerenauslese meaning "berries selected out" are wines from grapes that have been left on the vine longer than the Auslese grapes. These grapes develop the fungus Botrytis, which removes the moisture from the grape. Thus these wines are very sweet and make good dessert wines. -Eiswein (Ice Wine) ($7 Per Glass, $29 Per Bottle) Eiswein (ice wine) wine is made from Beerenauslese stage grapes that freeze naturally on the vine. Just when they are frozen, the grapes are harvested and crushed. The ice keeps the moisture isolated to achieve the high sugar content of these wines. -Trockenbeerenauslese ($10 Per Glass, $34 Per Bottle) Trockenbeerenauslese meaning "dry berries selected out" are extremely expensive wines. It takes a person one day to pick enough grapes to make 7-8 bottles of this wine.
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Post by Dawn on Mar 2, 2007 0:02:29 GMT -5
Geister (Spirits) *Must show I.D.-Korn ($4 Per Glass) Korn is a fine german spirit from wheat and malt. -Schnaps ($4 Per Glass) Schnaps is a fine german spirit distilled from apples and pears ("Obstler"), plums, cherries, or "Mirabellen".
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Post by Dawn on Mar 2, 2007 0:03:03 GMT -5
Getränke (Drinks)-Coffee ($1, Free Refills) -Sprudel (Carbonated Bottled Water) ($3) -Apfelsaftschorle ($1, Free Refills) Apfelsaftschorle apple juice mixed with sparkling mineral water, is a common beverage. -Sodas (Coke, Pepsi, Sprite, 7-Up, Orange Soda, Hawaiian Punch) ($1, Free Refills) -Spezi ($1, Free Refills) Spezi is a soft drink made with cola and lemonade. In Southern Germany and Austria, Spezi a generic term for a mixture of cola and Fanta (or a similar orange soft drink). In some regions (Emsland) spezi is a mixture of cola and schnaps. -Lemonade ($1, Free Refills) -Strawberry-Lemonade ($1, Free Refills) -Orange-Juice ($1, Free Refills) -Root Beer ($3) Cold, frothing root beer, straight from the fridge, poured into a freezing glass mug pulled out of the freezer, made from a German Recipe for that satisfying taste!
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Post by Dawn on Mar 2, 2007 0:04:53 GMT -5
Hauptleitung Tischt Auf-Gaisburger Marsch: ($3 Single Plate, $15 Large Plate For Up To 5 People) In order to make it, a strong broth with Ox flesh and mirepoix is cooked. The meat is cut into cubic form and served with cooked potatoes and Spaetzle on a dish. The broth is poured over it and is served with golden-brown onions that were roasted in butter. One version of the origin of the meal has it that this dish was so popular in the 19th century with officers candidates from nearby Stuttgart, that they marched there. Another version claims men from Gaisburg became prisoners of war and their women were allowed to feed them daily one dish. So they created this nourishing meal for them. In Stuttgarts district Gaisburg the history of this meal is commemorated yearly with several days of celebrations. -Käsespätzle: ($3 Single Bowl, $15 Hot Bowl For Up To 5 People) They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is a simple affair, consisting of eggs, flour, and salt. Topped with fried onions and gratinated with cheese. -Maultaschen ($2 Single Bowl, $10 Large Bowl For Up To 5 People) A Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with parsley. They are similar to Italian ravioli, but larger, each Maultasche being about 8-12cm across. A usual serving size is two to four Maultaschen per person. -Sauerbraten ($5 Single Plate, $20 Large Plate For Up To 5 People) It (German, from sauer sour + braten roast meat) is a roast from Rhineland, Saarland, Silesia, and Swabia. While Rhineland Sauerbraten is sweetish and contains raisins and gingerbread, Swabian Sauerbraten contains neither sweetening nor raisins. Sauerbraten was originally made from horse meat, but today beef is more commonly used, except by traditionalists. -Wibele ($3 For Bakers Dozen) Wibele are very small, sweet biscuits originating from the Franconian city of Langenburg in Germany, though nowadays they are considered a Swabian specialty. The dough is made from egg white, icing sugar, flour and vanilla sugar. They are similar to "Russisch Brot" ("Russian Bread"), another form of German biscuit, but instead are only baked until they are slightly brown. They are in the shape of a figure 8, and formally, are supposed to be 22 millimeters long and 12 millimeters wide. -Zwiebelkuchen ($4 One Slice, $27 Whole Pie [12 Pre-Sliced Slices]) Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust pie made of steamed onions, diced bacon, cream, and caraway seed on a yeast dough or a leavened dough. It is particularly popular in the German wine-growing-regions mostly of Rheinhessen, Franconia, and Swabia. A similar pie called Flammkuchen is also eaten in Alsace. Usually “Zwiebelkuchen” is served hot with a glass of wine in the evening. In the fall, however, it is traditionally accompanied by Federweißer, a very new wine.
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Post by Dawn on Mar 2, 2007 0:08:07 GMT -5
Deutsche Brote-Roggenmischbrot (Rye-wheat) ($4 Per Basket Of 8, 3 Inch Loaves) -Toastbrot (Toast bread) ($4 Per Basket Of 8, 3 Inch Loaves) -Vollkornbrot (Whole-grain) ($4 Per Basket Of 8, 3 Inch Loaves) -Weizenmischbrot (Wheat-rye) ($4 Per Basket Of 8, 3 Inch Loaves) -Weißbrot (White bread) ($4 Per Basket Of 8, 3 Inch Loaves) -Mehrkornbrot (Multi-grain) ($4 Per Basket Of 8, 3 Inch Loaves) -Roggenbrot (Rye) ($4 Per Basket Of 8, 3 Inch Loaves) -Sonnenblumenkernbrot (Sunflower seed) ($4 Per Basket Of 8, 3 Inch Loaves) -Kürbiskernbrot (Pumpkin seed) ($4 Per Basket Of 8, 3 Inch Loaves) -Zwiebelbrot (Onion bread) ($4 Per Basket Of 8, 3 Inch Loaves) -Pick And Choose! ($4 Per Basket Of 8, 3 Inch Loaves Of Your Choice)
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Post by Dawn on Mar 2, 2007 0:08:47 GMT -5
Lagerbiere (Lagers)*Must show I.D.-Helles ($3 Per Glass) A pale, malty lager from Bavaria of 11-12° Plato, 4.5-5% ABV -Schwarzbier ($3 Per Glass) A bottom-fermented, dark lager beer with a full, roasty, chocolatey flavor. 11-12° Plato, 4.5-5% ABV. -Pilsener ($3 Per Glass) A pale lager with a light body and a more prominent hop character. 11-12° Plato, 4.5-5% ABV. By far the most popular style, with around two thirds of the market. -Export ($3 Per Glass) A pale lager that is fuller, maltier and less hoppy than Pilsner. 12-12.5° Plato, 5-5.5% ABV. Germany´s most popular style in the 1950´s and 1960´s, it´s becoming increasingly rare. -Spezial ($3 Per Glass) A pale, full, bitter-sweet and delicately hopped lager. 13-13.5° Plato, 5.5-5.7% ABV. -Dunkel ($3 Per Glass) Dark lager which comes in two main varieties: the sweetish, malty Munich style and the drier, hoppy Franconian style -Rauchbier ($3 Per Glass) Usually dark in color and smoky in taste from the use of smoked malt. A speciality of the Bamberg region. 12-13° Plato, 5-5.5% ABV. -Bock ($3 Per Glass) Un amber, heavy-bodied, bitter-sweet lager. 16-17° Plato, 6.5-7% ABV. -Dunkles Bock ($3 Per Glass) A dark, heavy bodied lager darkened by high-coloured malts. 16-17° Plato, 6.5-7% ABV. -MaiBock ($3 Per Glass) A pale, strong lager darkened brewed in the Spring. 16-17° Plato, 6.5-7% ABV. -Doppelbock ($3 Per Glass) A powerful, very full-bodied lager darkened by high-coloured malts. 18-28° Plato, 8-12% ABV. -Eisbock ($3 Per Glass) A freeze distilled variation of Doppelbock. 18-28° Plato, 9-15% ABV. -Märzen ($3 Per Glass) Medium body, malty lagers that come in pale, amber and dark varieties. 13-14° Plato, 5.2-6% ABV. The type of beer traditionally served at the Munich Oktoberfest.
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Post by Dawn on Mar 2, 2007 0:23:55 GMT -5
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Post by Dawn on Mar 2, 2007 0:52:21 GMT -5
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Post by Dawn on Mar 2, 2007 0:59:21 GMT -5
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Post by Dawn on Mar 2, 2007 0:59:37 GMT -5
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Post by Dawn on Mar 2, 2007 1:19:27 GMT -5
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Post by Dawn on Mar 2, 2007 1:22:33 GMT -5
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Post by Dawn on Mar 2, 2007 1:32:50 GMT -5
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Post by Dawn on Mar 2, 2007 2:01:59 GMT -5
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