THE GASTRONOMY OF GEMÜTLICHKEIT

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Posted by Lisa Bambach on Tuesday, July 16, 2013 · 1 Comment  
Article written by Cincideutsch
  
Cincinnati has always touted its strong German heritage, celebrating
it in festivals throughout the year. But why wait until Oktoberfest to
get your fix on delicious, German cuisine? In the past year, many new
business owners have asked the same question, responding by opening
new German-inspired restaurants and breweries throughout Greater
Cincinnati. So what’s driving this reacquaintance with German
gastronomy? We asked a few of these new business owners to find out—
  
GREG HARDMAN, MOERLEIN LAGER HOUSE
Since purchasing Christian Moerlein Brewing Company in 2004, Greg
Hardman has worked diligently to make Cincinnati’s brewing heritage
accessible to today’s craft beer drinker. He embarked on a plan to
return Cincinnati to the traditions of the 19th and 20th century that
made the city a great pioneer in the brewing industry. Milestones have
included the return of Cincinnati’s heritage brands, which had been
dispersed throughout the Midwest, the return of production to
Cincinnati’s Over-the-Rhine Brewery District (March 2013) where
freshly brewed craft beer is now served in a newly opened taproom (May
2013), and the opening of the Christian Moerlein Lager House on the
Ohio riverfront last year (February 2012).

To fully understand the significance of these recent achievements,
it’s important to have a grasp on the Christian Moerlein Brewing
Company’s influential history. The brewery originally opened as a
joint venture by Adam Dillman and a successful blacksmith, Christian
Moerlein, who came to America with a mere $12.00 in his pocket and had
acquired his knowledge of brewing while assisting his uncle in his
hometown of Truppach, Bavaria. Since its modest beginnings catering to
the local market in Cincinnati, the company became an industry pioneer
in multiple arenas. In the 1880s, Moerlein received top awards for
innovation in advertising and quality at expositions throughout the
country. At the time of Moerlein’s death in 1897, it was the largest
brewing company in the state of Ohio and soon became the only
Cincinnati brewery that exported internationally. Upon Christian
Moerlein’s post-prohibition revival by the Hudepohl Brewing Company in
1984, the Christian Moerlein Select Lager became the first American
beer to pass Germany’s Reinheitsgebot (Purity Law of 1516), meaning
that the lager became the first American beer able to be sold in
Germany.
The Christian Moerlein Lager House continues in this tradition,
marking just one of the many great successes in the 160 year history
of the Christian Moerlein Brewing Company. Greg explains that it
stands as a celebration of accomplishments made by immigrants like
Moerlein who adopted Cincinnati as their home. The menu reflects this,
drawing inspiration from Cincinnati’s 19th century cuisine. Not unlike
at the brewing company, its offerings and verbiage have been refined
to appeal to today’s audience.
Signature items, like the OTR Half Chicken, have a German flavor to
them. Best paired with the Lager House Helles and a side of spaetzle
(dumplings), this dish is a rotisserie-style chicken akin to that
served at the Oktoberfest in Munich. Brotzeit (meat and cheese) plates
are also available. Literally translating to “bread time,” this light
meal consists of a variety of hard salamis, cheeses, and fresh breads.
All sausages at the restaurant are made specifically for the Lager
House. Favorites like the helle Bierwurst are made at Cincinnati’s
very own Avril Bleh & Sons Meat Market, and the sweet, caramelly
Hudepohl Bierwurst is made at Queen City Sausage. During our visit, we
even had the pleasure of meeting one of the sous-chefs, who confirmed
for us that all menu items are freshly prepared— everything from the
creamy mashed potatoes to the tender pork shank.

Aside from the menu, the floor plan of the Lager House is reminiscent
of a German beer garden and opens itself to Smale Park during warm
weather months. These open spaces connect the Lager House to the
community, providing the opportunity for events like the truly
authentic Oktoberfest experience at the Überdrome. Described as on par
with Munich’s Oktoberfest by those who have visited both, the
Überdrome features a menu of items from the Lager House in addition to
strudels and pretzels by Servatii’s, live entertainment, and a variety
of special Oktoberfest beers.

Overall, the Christian Moerlein Lager House is not simply an
expression of Cincinnati’s history. Rather, the experience is the
realization of the city’s return to its brewing traditions—a monument
to the legacy of both yesterday’s and today’s pioneers.
  
NATE CHAMBERS, WUNDERBAR
After being inspired by the rich, German heritage of Cincinnati,
Wunderbar opened on April 6, 2012 as your traditional neighborhood bar
with a twist.
Nate (co-owner) and Amanda (bar manager) focused on their wish to
provide quality food at affordable prices. Without a set menu, one
will find their offerings written daily on the chalkboard above the
bar. They strive to use the freshest of local products and
inspiration. On the day of Cincideutsch’s visit, special sausages of
the day were vegetarian and a Mexican-style wurst called “Guttierez,”
named after the deli/grocery across the street.

The majority of Wunderbar’s wurst is made in-house—everything from
grinding, seasoning, and casing. If not made at the restaurant,
sausages are prepared by local meat markets. A homage to German wurst
is their signature item—the curry wurst—paired with a side of
well-seasoned Brussels sprouts. The unique spin on this traditional
dish from Berlin is that the curry actually seasons the sausage,
rather than being served only in the sauce.
Other nods to German gastronomy come in the form of freshly baked
pretzels—which are HUGE—and homemade mustards, which are often made to
pair with specialty sausages. We sampled a traditional sweet mustard,
teriyaki, feuer (fire), and horseradish mustard. Other flavors range
from black pepper to cilantro lime mustard.

What would a good pub be without its beer? Keeping to its theme of
championing German and local products, the Wunderbar rotates its beer
selections with each order from the distributor. Currently they keep
three beers on tap, but they are looking to add at least three more
and offer at least twelve different bottled beers from Germany.

To join in the “Gemütlichkeit” of the Wunderbar, one can visit
Tuesday-Sunday starting at 11:30am. They often offer live music and
karaoke and the kitchen stays open until 9pm (Sunday-Wednesday) and to
10pm (Thursday-Saturday or later depending on demand).
_________________________________
For a full list of German restaurants and breweries in Cincinnati,
established and new, visit cincideutsch.com/restaurantsBreweries.php.
To learn more about upcoming German events throughout the city, visit
cincideutsch.com.

<Nice photos at site>

http://www.blogotr.com/otr/the-gastronomy-of-gemutlichkeit/


Re: THE GASTRONOMY OF GEMÜTLICHKEIT
Posted by Lisa Bambach on Tuesday, July 16, 2013 · 1 Comment  
Article written by Cincideutsch
  
Cincinnati has always touted its strong German heritage, celebrating
it in festivals throughout the year. But why wait until Oktoberfest to
get your fix on delicious, German cuisine? In the past year, many new
business owners have asked the same question, responding by opening
new German-inspired restaurants and breweries throughout Greater
Cincinnati. So what’s driving this reacquaintance with German
gastronomy? We asked a few of these new business owners to find out—
  
GREG HARDMAN, MOERLEIN LAGER HOUSE
Since purchasing Christian Moerlein Brewing Company in 2004, Greg
Hardman has worked diligently to make Cincinnati’s brewing heritage
accessible to today’s craft beer drinker. He embarked on a plan to
return Cincinnati to the traditions of the 19th and 20th century that
made the city a great pioneer in the brewing industry. Milestones have
included the return of Cincinnati’s heritage brands, which had been
dispersed throughout the Midwest, the return of production to
Cincinnati’s Over-the-Rhine Brewery District (March 2013) where
freshly brewed craft beer is now served in a newly opened taproom (May
2013), and the opening of the Christian Moerlein Lager House on the
Ohio riverfront last year (February 2012).

To fully understand the significance of these recent achievements,
it’s important to have a grasp on the Christian Moerlein Brewing
Company’s influential history. The brewery originally opened as a
joint venture by Adam Dillman and a successful blacksmith, Christian
Moerlein, who came to America with a mere $12.00 in his pocket and had
acquired his knowledge of brewing while assisting his uncle in his
hometown of Truppach, Bavaria. Since its modest beginnings catering to
the local market in Cincinnati, the company became an industry pioneer
in multiple arenas. In the 1880s, Moerlein received top awards for
innovation in advertising and quality at expositions throughout the
country. At the time of Moerlein’s death in 1897, it was the largest
brewing company in the state of Ohio and soon became the only
Cincinnati brewery that exported internationally. Upon Christian
Moerlein’s post-prohibition revival by the Hudepohl Brewing Company in
1984, the Christian Moerlein Select Lager became the first American
beer to pass Germany’s Reinheitsgebot (Purity Law of 1516), meaning
that the lager became the first American beer able to be sold in
Germany.
The Christian Moerlein Lager House continues in this tradition,
marking just one of the many great successes in the 160 year history
of the Christian Moerlein Brewing Company. Greg explains that it
stands as a celebration of accomplishments made by immigrants like
Moerlein who adopted Cincinnati as their home. The menu reflects this,
drawing inspiration from Cincinnati’s 19th century cuisine. Not unlike
at the brewing company, its offerings and verbiage have been refined
to appeal to today’s audience.
Signature items, like the OTR Half Chicken, have a German flavor to
them. Best paired with the Lager House Helles and a side of spaetzle
(dumplings), this dish is a rotisserie-style chicken akin to that
served at the Oktoberfest in Munich. Brotzeit (meat and cheese) plates
are also available. Literally translating to “bread time,” this light
meal consists of a variety of hard salamis, cheeses, and fresh breads.
All sausages at the restaurant are made specifically for the Lager
House. Favorites like the helle Bierwurst are made at Cincinnati’s
very own Avril Bleh & Sons Meat Market, and the sweet, caramelly
Hudepohl Bierwurst is made at Queen City Sausage. During our visit, we
even had the pleasure of meeting one of the sous-chefs, who confirmed
for us that all menu items are freshly prepared— everything from the
creamy mashed potatoes to the tender pork shank.

Aside from the menu, the floor plan of the Lager House is reminiscent
of a German beer garden and opens itself to Smale Park during warm
weather months. These open spaces connect the Lager House to the
community, providing the opportunity for events like the truly
authentic Oktoberfest experience at the Überdrome. Described as on par
with Munich’s Oktoberfest by those who have visited both, the
Überdrome features a menu of items from the Lager House in addition to
strudels and pretzels by Servatii’s, live entertainment, and a variety
of special Oktoberfest beers.

Overall, the Christian Moerlein Lager House is not simply an
expression of Cincinnati’s history. Rather, the experience is the
realization of the city’s return to its brewing traditions—a monument
to the legacy of both yesterday’s and today’s pioneers.
  
NATE CHAMBERS, WUNDERBAR
After being inspired by the rich, German heritage of Cincinnati,
Wunderbar opened on April 6, 2012 as your traditional neighborhood bar
with a twist.
Nate (co-owner) and Amanda (bar manager) focused on their wish to
provide quality food at affordable prices. Without a set menu, one
will find their offerings written daily on the chalkboard above the
bar. They strive to use the freshest of local products and
inspiration. On the day of Cincideutsch’s visit, special sausages of
the day were vegetarian and a Mexican-style wurst called “Guttierez,”
named after the deli/grocery across the street.

The majority of Wunderbar’s wurst is made in-house—everything from
grinding, seasoning, and casing. If not made at the restaurant,
sausages are prepared by local meat markets. A homage to German wurst
is their signature item—the curry wurst—paired with a side of
well-seasoned Brussels sprouts. The unique spin on this traditional
dish from Berlin is that the curry actually seasons the sausage,
rather than being served only in the sauce.
Other nods to German gastronomy come in the form of freshly baked
pretzels—which are HUGE—and homemade mustards, which are often made to
pair with specialty sausages. We sampled a traditional sweet mustard,
teriyaki, feuer (fire), and horseradish mustard. Other flavors range
from black pepper to cilantro lime mustard.

What would a good pub be without its beer? Keeping to its theme of
championing German and local products, the Wunderbar rotates its beer
selections with each order from the distributor. Currently they keep
three beers on tap, but they are looking to add at least three more
and offer at least twelve different bottled beers from Germany.

To join in the “Gemütlichkeit” of the Wunderbar, one can visit
Tuesday-Sunday starting at 11:30am. They often offer live music and
karaoke and the kitchen stays open until 9pm (Sunday-Wednesday) and to
10pm (Thursday-Saturday or later depending on demand).
_________________________________
For a full list of German restaurants and breweries in Cincinnati,
established and new, visit cincideutsch.com/restaurantsBreweries.php.
To learn more about upcoming German events throughout the city, visit
cincideutsch.com.

<Nice photos at site>

http://www.blogotr.com/otr/the-gastronomy-of-gemutlichkeit/


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