Thank
you for your ongoing support of the Bavarian Grill Team
1. It is
Springtime in Bavaria and in Plano,
join us in our outdoor
Biergarten and
sample from our popular Spring Menu
2.
Please join us on April 13
3. Where in
Bavaria are we? - The Quiz
4. New in the Gift Shop: Relief
stein "Bayern"
5. Bier Lovers Corner: Bockbier, and the
April Live Musik
Schedule in the sidebar,
Please
feel free to forward this newsletter to your friends and invite them
to join you at your favorite Bavarian Restaurant in Plano, Texas
Waginger Rinderbraten
Our special treat
for Beef and Horseradish fans:
A generous portion of savory braised beef roast with a rich, creamy horseradish sauce, mashed potatoes
and
our spring vegetable medley.
We play the
cowbells for your friends Happy Birthday
Our outdoor
Biergarten, a great place to enjoy the Spring in Texas
over
50 different German Biers, over 20 on
draft!
Click the cake
for the Birthday Cake menu
You are invited: Please
mark your calendar The Citizens of Plano will vote in May on many
important issues. One of them is the "wet versus
dry". This is
the fact that you have to maintain many Club
Memberships at your favorite Plano restaurants
and show your ID each time to prove you are
already a member in order to be served an
alcoholic beverage.
Many
guests tell us that they do not understand
this and don't like it. We invited the most
knowledgeable person in Plano on this issue,
the President of the Plano Chamber of
Commerce,
Mr. Brad C. Shanklin to join us during the Bavarian Grill
Stein Club meeting for a Q + A session to help
to show how
important your vote will be. Please join us on Wednesday, April 13th 2005 at 7 pm in
the Bavarian Grill Bier Garten.
This meeting is open to the public and we would
like to see you!
The Bavarian Grill is located at
221 West Parker Rd
Plano, Texas
75023
In the Northwest Corner of US 75, Central Expressway, and
West Parker - in the Ruisseau Village Shopping
Center
Bavarian
Bier Seminars
These entertaining and educational
Power Point Presentations include Bier and Food. We start at 7:30
pm. Seating is limited to 40 guests, minimum 12 students.
Your updated Bavarian Grill
Seminar Schedule
Bavarian Bier
Bavarian Bier and Brats 101
–
Every 3rd Thursday,
Next on on April 9 and
April 21, 2005
Sample five different
sausages and three different Bavarian
Biers
Learn about the German
Purity Law, the role of yeast in the
history of brewing
Basics of sausage making
$ 12.50 per person
Also this
Saturday, April 9 at 2:45pm
102
Weizen and Wiener Schnitzel April 28
103 Pils
and Pils April 7 and May 5
Musikanten
Schedule
Restaurant
New at
the Bavarian Gift Shop:
Spring time in
Bavaria
1-Apr
Jim Rommel
2-Apr
Jim Rommel
3-Apr
Closed
4-Apr
Closed
5-Apr
Alan Walling
6-Apr
Alan Walling
7-Apr
Alan Walling
8-Apr
Harold Strand
9-Apr
Alan + Wolfgang
10-Apr
Closed
11-Apr
Closed
12-Apr
Ludwig Kobus
13-Apr
Ludwig Kobus
14-Apr
Ludwig Kobus
15-Apr
Alan & Gordon
16-Apr
Karl Koenig
17-Apr
Closed
18-Apr
Closed
19-Apr
Alan Walling
20-Apr
Alan Walling
21-Apr
Alan Walling
22-Apr
Alan & Manfred
Where in Bavaria are we? - The Quiz
Please
name the sight and the town it is in or near by - many readers share
some of their travel experience with us, which we will publish to
share with you.
Your hint:
This is a very often photographed little
church in the south-eastern corner of Bavaria, nearby you can take a
cruise on a "Kings" lake or row your boat on the "back" lake,
bobsled, hike up to the Watzmann or have a Weizenbier.
Click on the picture for a larger
view.
You can win
a Gift
Certificate for $ 25 at the Bavarian Grill.
1-Apr
Karl
Koenig
2-Apr
Bavarian
Bier Jazz
3-Apr
Closed
4-Apr
Closed
5-Apr
Bavarian
Bier Jazz
6-Apr
7-Apr
8-Apr
Karl
Koenig
9-Apr
Kleine Blasmusik
10-Apr
Closed
11-Apr
Closed
12-Apr
Bavarian
Bier Jazz
13-Apr
14-Apr
15-Apr
Karl
Koenig
16-Apr
Alpen
Musikanten
17-Apr
Closed
18-Apr
Closed
19-Apr
Bavarian
Bier Jazz
20-Apr
21-Apr
22-Apr
Karl
Koenig
23-Apr
Die
Spieler
Die Lösung - the answer: This is "Kloster Ettal"" - after you
toured this magnificent baroque structure and admired the unique organbuilt around 1763 by Joh. Georg Hoerterich, go to the
brewery museum located on the grounds and you can enjoy the
"Curator Doppelbock" amongst many other great Bavarian Biers
brewed here.
The Gift Certificate
for $ 25
in the Bavarian Grill goes to:
Randy
Kinnett
Thank you all
for
all your right answers!
Our winner wrote:
Your picture is from Kloster-Ettal, a Benedictine abbey near Ettal
(about ten miles north of Garmisch-Partenkirchen), although the
brewery website does indeed bear the slogan "dem Himmel so nah!"
Randy
Bavarian Bier Lovers Corner:
Your seasonal
Bier Picture
Bock — The Evolution of a Beer Style
Bavarian monasteries played a special role in the
further evolution of the Bockbier. Being
well-educated people, the monks took a scientific
approach to brewing. They experimented with new
techniques and ingredients and created systematic
records of the results. In the process, they became
the first professional brewers of the Western world.
In the
monasteries, food was intended to be simple, and
consumed merely to sustain life. The monks,
therefore, regarded beer primarily as a source of
nourishment instead of an indulgence. They had
discovered that beer — if made strong enough and
brewed from the best grains — was not only thirst
quenching but a veritable "liquid bread." This was
important to the monks, especially during the Lenten
season, when no solid food was supposed to pass
their lips. During Lent, they brewed their beers as
strong and substantial as possible. Their argument
was based on the ecclesiastic doctrine that "liquida
non frangunt ieunium" (liquids do not break the
fast), made up by the church fathers in Rome. The
Holy See, however, knew very little about Bavarian
beer.
According to legend, the production of monastery
beer in those days required a special permit from
the “boss” in Rome, who, of course, needed to sample
the beverage before he could make a decision. The
Bavarian monks, therefore, filled a cask of their
brew and sent it by slow, rumbling transport to the
Vatican. Now, there is no surer way to ruin the
taste of even the best-made brew if it is
alternately frozen in the chilly Alpine passes and
then cooked along the dusty roads of sunny Italy. By
the time the Pope got to sample the Bavarian brew,
it reputedly tasted sour and awful. So it is no
surprise that the folks at church headquarters found
no objections to the Bavarian friars making as much
beer as they pleased. In fact, beer was deemed
beneficial for the monks’ souls — the more the
better. Anyone who drinks this stuff voluntarily, as
far as the Holy See was concerned, clearly deserved
to go to heaven.
The
first commercial super-strong Bock, a Doppelbock,
was brewed in 1780 by monks, the Paulaners of
Munich. They named their beer Salvator, which is
Latin for Savior. The Paulaner Brewery has since
been secularized, but its Doppelbock is still
available today. Other breweries have since followed
the Paulaner example and have used the suffix “ator”
in the naming of their Doppelbocks, such as
Maximator, Triumphator or Celebrator.
Bockbier Statistics
Compared to all the other beers made in Bavaria, the
significance of Bockbiers is often overestimated. In
reality, less than 1% of Bavaria’s almost 23 million
hectoliters (roughly 19.3 million U.S. barrels or
600 million gallons) of beer produced each year is
Bockbier.
Many
people consider Bockbiers fattening, because of
their smooth, malty sweetness and usually slightly
dark appearance — an image that
could not be further from the truth. In fact,
Bockbiers contain fewer calories than an
equivalent-size glass of milk. Nevertheless,
Bockbier is a specialty that should be sipped, not
guzzled. Modern Bavarian breweries across the board
consider the seasonal roll-outs of their strong
beers — their Christmas Bockbiers,
Lenten Bockbiers, and Maibocks —
the highlights of the brewing year.
Please
visit the source for this article, the website of the
Bavarian Brewer's Association at http://www.bayerisches-bier.de You will
enjoy reading in English about all kinds of Bier related
topics
Loewenbraeu
Dunkel:
Great for a Texas Spring day: Bottom fermented, full body, dark brown
and an unusual pleasure with it’s rich maltiness and moderate hops.
This old, traditional Bavarian beer specialty from Loewenbraeu is
the result of a great balance of the ingredients and the fine art of
Bavarian brewing. The Bavarian Grill is the only place in Texas
to feature this unique Bier on draught - Print and bring us a copy
of this newsletter and receive a $ 1.00 discount on any Lowenbrau
Dunkel
In the
next issue:April
23, 1516 - The Reinheitsgebot
Free wireless network service
and access to the internet is available in the Bavarian
Grill Biergarten and in the Bankett Stuben.
You can check your
emails, while enjoying a great Bavarian Bier
and a snack from our Biergarten Menu. Please
ask your friendly team member for instructions
- and enjoy the www. And the best part:
IT'S FREE!
Springfest in
the Bavarian Grill Bier Garten!
Join us on any
Tuesday, Wednesday or Thursday in the Bier Garten during April for a
couple of 1/2 liters and we bake your original Hitzplotz and the
Hitzplotz is on us!
The Hitzplotz is a Frankonian Flamecake - decked out with Creme
fraiche, Emmentaler Swiss, Leeks and Onions, smoked Ham, Garlic and
Caraway. We bake it to order for you in about half an hour.
Please print
this offer and bring it with you every time you come in April 2005.
Our guests
always ask us about: German TV
Please register your
friends for the Bavarian Grill emails:
We will not
sell, trade or make available your address to any third party, ever.
24 hours
a day, all in German, a great way to learn and
to keep up, is now available on the
