At the third Grosch Beer Culinarium this year on September 25th, everything will of course revolve around specialties made from hops and malt, which are produced purely by hand with passion and a spirit of innovation – packed in four courses, one beer apero and eight accompanying beers. The theme of the evening: Brausilvester!
How exciting this Grosch beer culinarium will be can already be guessed from the previous autumn event of similar design. In their very own way, the two beer sommeliers Kerstin and Christof Pilarzyk knew how to show the beer tasters the fine differences between the Upper Franconian and Allgäuer brewing art.
The beers of the evening, all carefully selected by the beer sommeliers Kerstin and Christoph Pilarzyk, came from the Schäffler Bräu from Missen/Allgäu and were real rarities in this country. Anno 1492, the Erntebier and the Fuhrmannstrunk, 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 September 2020. The dramaturgy, on the other hand, has already been decided: Again and again the two beer sommeliers offer comparisons with new and well-known beers from their own brewery and thus create the opportunity to recognize and taste differences. After all, it doesn’t take long before the guests of the beer culinarium can accurately distinguish between herbal-floral aromas with nuances of geranium there and the scent of fresh hay and a blooming spring meadow here.
The enormous wealth of taste nuances, which can already be created from the calculated multitude of possibilities from over 50 malt and more than 100 hop varieties, is what ultimately makes the beer culinarium so 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: Because for so some undreamt-of highlight provided also in the past autumn each station of the four-course menu, with which the guests could convince themselves of it, how the character of a beer speciality changes to fish, meat and vegetables. Each course offered not only ample opportunity, but also a rare glimpse of truly cosmopolitan culinary delights. We wish you a lot of fun at the Grosch-Bierkulinarium and say “Gsunz Neus!
Seats are limited, so make sure to reserve in time!