Thank
you for your
ongoing support of the Bavarian Grill Team
Please
feel free to forward this newsletter to your friends and invite them
to join you at your favorite Bavarian Restaurant in Plano, Texas
We Play the
cowbells
In this
issue:
1. Waginger Rinderbraten - the beef for horseradish
lovers
2. Our Holiday Hours and the Lunch Winter Menu
3. Your Quiz:
Where in Bavaria are we?
4.
New at the Gift shop:
Even more Steins
5. Bier
Lovers Corner: The role of yeast
in history,
..
your "Bavarian Bier Seminar" Schedule
December 28, 2004 Happy holidays and a great start into 2005 from your Bavarian
Grill Team!
Waginger Rinderbraten mit Meerrettichsosse
for your
friends Happy
Birthday!
your "Live Musik Schedule" for
December and January in the sidebar,
and the Bavarian Grill Dictionary
A generous portion of savory braised beef roast served on a creamy horseradish sauce with mashed potatoes
and
our winter vegetable medley
Winter Mittags Speisekarte
The
Winter Lunch Menu
The
Bavarian Grill is located at
221 West Parker Road
Plano, Texas
75023
In the Northwest Corner of US 75, Central Expressway, and
West Parker - in the Ruisseau Village Shopping
Center
As the fresh snow blankets the Bavarian
mountains and towns, people go skiing or to the
Weihnachtsmarkt and afterwards they go to the local Gasthaus
to warm up with heartier dishes. Enjoy some of these
traditional, authentic Bavarian winter favorites:
Graetenfreie Forelle nach “Oberkellner Art'"
Boneless filet of trout, sautéed with herb butter. served with a potato
pancake and the vegetable medley. 7.50
Rahm Schnitzel mit Spaetzle und Winter Gemüse A
floured and pan-seared Schnitzel, served on a bed of creamy
sauce derived from the pan, along with tiny pasta dumplings
and winter vegetables. 8.75
Waginger Rinderbraten mit Meerrettichsosse A
generous portion of savory braised beef roast served on a
creamy horseradish sauce with mashed potatoes and our winter
vegetables 8.75
Bratfisch
mit Kartoffelbrei und gemischtem Salat Juicy
filet of flounder, breaded and sautéed to a golden brown,
served with mashed potatoes and a mixed salad. 7.75
G’selchtes mit Erbspueree und Kartoffelbrei A
cured, smoked pork chop in sauerkraut, served with pea puree
and mashed potatoes. 8.75
Zum Nachtisch gibt es Kirschen Michel
Try Joseph’s variation of an oven-warm bread puddingwith lots
of Bing Cherries, Kirschwasser and warm Vanilla sauce.
5.75
Zum Aufwaermen -
Good-bye cold feet! The
Bavarian ski huts are famous for the enticing aroma that
drifts out into the chilly air; it comes from the Gluehwein,
a warm, spiced, mulled red wine. 4.75
Or, for
even warmer feet, try the authentic Austrian Jaegertee. 5.25
Bavarian Grill
Activities on New Year's Eve 2004 Five
ways to start 2005 in the Bavarian Grill
1. First seating in the Dining Room at 4 pm - New Year in Munich
A la carte menu includes Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with 5 sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in Sylvaner, a filet of Salmon poached in Sylvaner wine.
Various Appetizers, Soups, Salads and Desserts are available.
The Alpenmusikanten band will play
Complementary Champagne toast at 5 pm to bring in the New Year in Munich
2. Bavarian Bier Jazz Band in the Bier Garten starts at 7 pm
A la carte menu includes Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with
five sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in
Silvaner, a filet of Salmon poached in Silvaner wine.
Various Appetizers, Soups, Salads and Desserts are available.
The Bavarian Bier Jazz
Razzmajazz Band will play into the New Year
Complementary Champagne toast at midnight Plano time to bring in the New Year with Dixieland music
In the Bavarian tradition we serve Gulasch Soup after midnight
3. A la carte dining
in the Jaeger Stube with accordion music
seating from 5:00 pm until
10:30 pm
A la carte menu includes Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with
five sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in
Silvaner, a filet of Salmon poached in Silvaner wine.
Various Appetizers, Soups, Salads and Desserts are available.
Karl Warzusen will play his accordion
Complementary Glass of house Champagne at the end of the meal
Our regular Children's menu is available
4. New Year's Eve Party in the Dining Room with the Alpenmusikanten
Seating starts at 8:15 pm - Reservations with deposit are required -
$ 20.04 per person includes:
Bring in the New Year with Alan and the Band
Guests Choice of Soup or Salad and a choice of these favorites:
Jaeger Schnitzel, Rinder Rouladen, Wurstplatte with 5 sausages, Huehnerbrust nach "Gaertnerin Art" and Lachsfilet pochiert in
Silvaner, a filet of Salmon poached in Silvaner wine.
Various Appetizers and Desserts are available a la carte.
Complementary Champagne toast at midnight Plano time
In the Bavarian tradition we serve Gulasch Soup after midnight
5. Join us at the Bars any time of the evening
Over 50 different German Biers and over 20 different German Weins
Full bar
Appetizers, Soups and Salads, and the a la carte menu
Your Quiz: Where in Bavaria are we?
Please name the sight and the town it is in - many readers share
some of their travel experience with us, which we will publish to share with you.
Musik
Schedule
Restaurant
28-Dec
Alan & Mantred
29-Dec
Alan & Mantred
30-Dec
Alan & Mantred
31-Dec
Alpen Musikanten
1-Jan
Closed
2-Jan
Closed
3-Jan
Closed
4-Jan
Alan Walling
5-Jan
Alan Walling
6-Jan
Alan Walling
7-Jan
Jim Rommel
8-Jan
Jim Rommel
9-Jan
Closed
10-Jan
Closed
11-Jan
Alan Walling
12-Jan
Alan Walling
13-Jan
Alan Walling
14-Jan
TBD
15-Jan
Karl Koenig
16-Jan
Closed
17-Jan
Closed
Biergarten
28-Dec
Bavarian Bier Jazz
29-Dec
30-Dec
31-Dec
Bavarian Bier Jazz
1-Jan
Closed
2-Jan
Closed
3-Jan
Closed
4-Jan
Bavarian Bier Jazz
5-Jan
6-Jan
7-Jan
Karl Koenig
8-Jan
Bavarian Bier Jazz
9-Jan
Closed
10-Jan
Closed
11-Jan
12-Jan
13-Jan
14-Jan
Karl Koenig
15-Jan
Kleine Blasmusik
16-Jan
Closed
17-Jan
Closed
Next
Alpen Musikanten in the Biergarten:
January 22nd, 2005 from 7 pm
Our guests
always ask us about: German TV
German TV
24 hours
a day, all in German, a great way to learn and
to keep up, is now available on the
for $ 9.99
per month
Bavarian Grill
Stein Club
Corner
Your Hint:
This
castle was built as a summer palace and in the early hours of August
25th, 1845, the later King Ludwig was born here. The room in which
he was born in has been restored to it's appearance in that year. This
room is located at the far end of the South Pavilion. On the grounds
there are a number of enchanting garden pavilions, and these can be
seen as the prototypes for the pavilions at Linderhof.
All Stein Club Members are invited to join other
members for the traditional Stein Club Ragout
Lunch on
Wednesday, December 29, 2004 at 1 pm in
the Biergarten.
Please
e-mail your answer to
bavarian@bavariangrill.com. You can win a
Gift Certificate for $ 25 at the Bavarian Grill.
Please bring your Stein!
For
more information and pictures about
Rothenburg ob der Tauber, please visit the
official website by clicking on the tourist
office
The Gift Certificate
for $ 25 in the Bavarian Grill goes to: Robert
H. Graf
Thank you all for
all your right answers!
Robert wrote:
This is a picture of the Rathaus, to the
left of the Christmas tree, in Rothenberg ob
der Tauber. My wife and I were there last
year at Christmas before we went on to Nurnberg and then Munchen. The Christmas
market there is called Reiterlesmarkt and
while it is not as big as the Christmas
market in Nurnberg it was extraordinary. Our
only regret was that we only scheduled 1 day
in Rothenberg, which quickly became one of
our favorite Bavarian cities. We have gone
to Germany at Christmas the last 3 years and
would highly recommend it. There are very
few tourists and it is beautiful that time
of the year. The sights, sounds and
fragrances of the Christmas markets will
leave a lasting impression. And I highly
recommend the lebkuchen and gluehwein at the
Nurnberg markt. I have their web site
bookmarked and check up on the latest
activities in Dezember. It is
http://www.christkindlesmarkt.de
New at the
Bavarian Gifts and Souvenirs: More Steins
In time for the New Year give that perfect
Bavarian Bier Stein
Gift for the Bier Enthusiast in your life.
The Gift Shop is open every
Friday and Saturday from 4 pm until 10 pm and upon request at all
other times.
Your seasonal
Bier Picture:
Bavarian Bier Lovers Corner:
About Bottom Fermentation -
Muenchener Helles and Dunkles, like so
many other Bavarian beer styles, is produced using
bottom fermentation, and Bavarian brewers have been the
world’s pioneers in making lagers. Whether a wort
becomes a top- or a bottom-fermented beer depends on the
choice of yeast. Bottom-fermenting yeast strains (called
Saccharomyces uvarum
in Latin, which means “clump-like yeast”) make lagers.
They work best at a low ambient temperature of 41 - 50°F
(5 - 10°C). Before the invention of refrigeration in the
late 19th century, this made them unsuitable for
beer-making in much of the earth’s temperate zone for
most of the year.
Top-fermenting strains, on the other hand, which
make ales, work best at an ambient temperature of 59
- 77°F (15 - 25°C). This allows brewers to make beer
year-round without artificial cooling, even in
warmer climates. It also explains why top
fermentation has been the standard form of
beer-making the world over throughout most of human
history. Not surprisingly, therefore, the Latin name
for top fermenting yeast is Saccharomyces
cerevisiae, which simply means “beer
yeast.” These yeasts are called “top,” because they
rise to the top of the beer at the end of
fermentation. Conversely, all lager yeasts are
called “bottom,” because they sink to the bottom of
the beer at the end of fermentation.
While ale-making is as old as beer-making itself —
probably dating back to the Stone Age Sumerians of
Mesopotamia — lager-making is a relatively recent
development. Considering how long man has been
brewing beer, it took brewers a surprisingly long
time to realize that yeast other than “beer yeast”
(that is, Saccharomyces cerevisiae) can make beer.
As best we know, it was only sometime in the 15th
century that brewers began to notice the existence
of two types of fermentations, as a practical
matter. A theoretical understanding of the nature of
these fermentations and how they differ came about
only in the 19th century. Then, in the 20th century,
brewers finally learned to truly control their
fermentations and to make precisely the beers they
intended to make with predictable quality every
time.
We
do not know for sure which brewer first experimented
with bottom, lager-making fermentation, nor do we
know exactly when. We do know, however, that by the
15th century, bottom fermentation was widely
practiced in Bohemia (adjacent to Bavaria and now
part of the Czech Republic). We also know that
Bavarian brewers picked up the practice from their
eastern neighbors around that time and, within about
a hundred years, made it a standard brewing method
of their own.
The
oldest mention of bottom fermentation is a Munich
city ordinance of 1420, in which brewers are
explicitly ordered not to sell their
bottom-fermented beers, as opposed to their
top-fermented beers, until they were aged for eight
days. The Munich city fathers obviously understood
that something in the beer-making process was
responsible for turning a beer either into an ale or
a lager, but probably did not know that yeast was
the agent that did it.
Because lager yeasts prefer colder ambient
temperatures, the climate of Bavaria, with its long
frigid winters, was most auspicious for the
development of the bottom-fermenting brewing method.
Bavaria offered another advantage. Because lagers
mature slowly, the natural caves, cellars, and
shafts that are scattered throughout the foothills
of the Alps and the mid-range mountains of Franconia
and Upper-Palatine, offered perfect locations for
aging these beers for long periods of time at
relatively constant temperatures.
The
change-over in Bavaria from top to bottom
fermentation was rather fast and decisive as we can
tell from a 1601 city ordinance directed at the
brewers of Augsburg, some 50 miles west of Munich.
In it, top-fermented beers are called “fraudulent
brews.” From Bavaria, bottom fermentation then
spread north and west throughout most of Europe.
Only in the warmer climates of the German Rhineland,
the Netherlands, and Great Britain did top
fermentation, that is, ale-making, remain the
dominant brewing method long after the Bavarians had
switched almost entirely to lager-making. The modern
Kölsch beer style of Cologne and the Altbier style
of Düsseldorf, are ample evidence of the continued
adherence of the northern German brewers to their
top-fermented beers. In fact, the Altbier derives
its name from “alt,“ the German word for “old“ — an
allusion to the fact that this beer is still made by
the old, ale-making method of brewing.
In the next
issue: Summer Beers and Winter Beers
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.
Please
send us your feed back
on this edition of these
Bavarian Grill
Neueste Nachrichten and we will invite you to join us for
Maultaschen on us!
Great for fall and winter: 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.
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.
101 Bier and Brats
1-20 102 Weiss &
Schnitzel 1-27 103 Pils and Pilz 12-9
and 1-6
Bavarian Grill Dictionary
Maultaschen
A specialty from
Swabia:
Fresh pasta pockets are filled with ground veal,
spinach, sautéed onions
and slowly poached
in rich beef broth, many guests like their Maultaschen topped with
melted Swiss cheese,
while others
like them swimming in the broth. Either way they are
delicious on a cold winter day!
Bavarian Grill
Home of the
Maultaschen
Please register your
friends for the Bavarian Grill emails:
Bavarian
Grill Neueste Nachrichten is published by Bavarian Grill, Inc.
Bavarian Grill
Activities on New Year's Eve 2004
