HazelDiary

It was just few days ago I attended the launch of two exclusive German Heritage Draught Beers and Meet the Master Brewsmaster at Brotzeit German Bier Bar & Restaurant. In conjunction of its 10th anniversary, Brotzeit is launching four draft beers from two German heritage breweries, Franziskaner and Lowenbrau, crafted since the 1360s and 1380s starting 15 April 2016.
The draft beers- Lowenbrau Original Munchner Lager, Franziskaner Hefe Weissbier, Franziskaner Dunkel Hefe-Weissbier and Lowenbrau Original Munchner Dunkel Lager will be available in Singapore for the first time and exclusive at all Brotzeit outlets across Singapore.

History Backgrounds
Franziskaner is the oldest privately-owned brewery in Munich and was established in 1363. It has been traditionally brewed according to the Bavarian purity requirements in Munich. In Bavaria, Franziskaner Weissber ranks as the number one in the wheat beer market and is also one of the top three selling beer brands in Germany.

Lowenbrau which means lion’s brew is a premium German style lager dating to 1383 and is known today as one of the official beers of Munich’s Oktoberfest.

And good news to beer lovers, the FOUR beers will be available at a special price of S$10.00 per half litre from 15 – 27 April ONLY.

On top of this special offer, Brotzeit also introduced new German dishes to pair with the beers.

Marinated Beef Cheeks
It is a traditional cold appetiser that’s thinly sliced and marinated in vinaigrette and then served with horseradish.

The Fladen, a typical flatbread from Germany made using three different types of flours (wheat, rye and dark rye flour) served with variety of toppings from Black Forest Ham, Smoked Salmon, Mozzarella Cheese, and Caramelized Onions to Pulled Beef Cheeks.
Master Brewsmaster, Mr George Reisch had a beer sharing session with us and was recommended to try bits of individual toppings and taste it with the beer. Each time you try it with a sip of beer, the taste of the beer is different. I felt that the flavours are exploding in my mouth with the sip of the beer. It was an interesting experiment when beer meets the foods.

Roasted Pork Knuckle

The pork knuckle is marinated with beer and takes 48 hours of preparation to achieve the crispy skin and tender meat. Executive Chef Claus Schwarzmann did the honour to split the pork knuckle into half before we start our feast. Along with the sausages as the side, we were told that to ensure the taste is authentic; the spices used in production of sausages are blended in Germany.

Desserts

Beer-battered apple slices and Windbeutel (choux-puff) with ice-cream filling. The beer-battered apple slices is actually the family recipe of Ms Julia Ohler (Marketing Director from Brotzeit) and it has the homely taste feel when I tried it.

And after the sharing session with Master Brewsmaster, some of the guests accepted the challenge for the perfect pour draft beer. It was an intimating session where everyone mingles around and get together with foods and beer.
Double Prost!

For more details on the promotions, check out their official Facebook.

[Thanks Jenny, Etna & Brotzeit for the invite.]