At this year’s first Grosch beer culinary event on 31 January, everything will naturally revolve around specialities made from hops and malt, which are produced purely by hand with passion and a spirit of innovation – packed in four courses, a beer apero and eight accompanying beers. Topic of the evening: Brausilvester!
How exciting this Grosch beer culinary event will be can already be guessed from the previous autumn event. In their very own way, the two beer sommeliers Kerstin and Christof Pilarzyk were able to make the beer tasters aware of the subtle differences between the Upper Franconian and Allgäu art of brewing.
The beers of the evening, all carefully selected by the beer sommeliers Kerstin and Christoph Pilarzyk, came from the regionally representative Schäffler Bräu in Missen/Allgäu and were real rarities in this country. In 1492, the harvest beer and the Fuhrmann drink, for example, formed complementary pairs that challenged and intensified the participants’ sense of taste.
It will be interesting to see which international beers the two beer sommeliers will present in 2020. The dramaturgy, on the other hand, has already been decided: the two beer sommeliers will again and again offer comparisons with new and well-known beers from their own brewery, thus creating the opportunity to recognise and taste differences. After all, it doesn’t take long for the guests of the beer culinary to be able to make an accurate distinction between the herby-floral aromas with nuances of geranium there and the scent of fresh hay and a flowering spring meadow.
The enormous abundance of taste nuances, which can arise from the mathematical variety of possibilities from over 50 malt and more than 100 hop varieties, is what makes the beer culinary special. It is uniquely interpreted by the competence and dramaturgy of the beer sommelier couple Kerstin and Christof Pilarzyk as well as an accompanying culinary luxury journey in four courses, Franconian fine: Last autumn, every stop on the four-course menu provided many an undreamt-of highlight, where guests could see for themselves how the character of a beer speciality changes with fish, meat and vegetables. In addition to plenty of opportunities, each course offered a rare glimpse beyond the rim of the plate to truly cosmopolitan culinary delights. We wish you a lot of fun at the Grosch-Bierkulinarium and would like to say “Gsunz Neus!
Places are limited, so make sure to reserve them in time!