Beer tasting: A Franconian must be a beer connoisseur!

Here in Franconia in particular, the residents are very spoiled when it comes to beer. There is a brewery on every corner, every bar has at least one beer on the menu that seems completely unknown, and in the drinks market, the hours pass like a frenzy, searching for the right beer. This can quickly become a bottleneck. Because: Getting to know all the beers from this region is the life's work of every Franconian. But no one should go down this path alone. The search for the perfect hop drink is difficult, especially when the enthusiasm is too great and the memory of the beers tried the night before seems blurry. But hops and malt are not lost. To avoid such a sobering experience, a beer tasting is necessary. A beer seminar from a trained expert makes it possible to become a beer professional yourself. This makes it much easier to find the perfect beer for every occasion and thus reinvest a lot of the time saved.

6 courses 6 beers - a true beer tasting

Presenting the beer tasting: Diploma beer sommelier Andreas Stempfle and grill master of the Masterclass/Meat Sommelier Pascal Funk. Pascal brings the meat from his workplace, which holds the world champion title in the butcher trade: the Freyberger butcher shop. The team captain of the German national butcher team and owner of the butcher shop, Dirk Freyberger, ensures a seal of quality like no other with his name and recommends both his valued sommelier colleague Pascal Funk and the taste experience of the food pairing at this beer tasting. Concentrated quality and extraordinary expertise are therefore the standard at this beer seminar. The course price includes: food, water at the table and a carefully selected beer with each course. The following steaks form the basis for the beer tasting: Hanging Tender , Flat Iron , Ribeye from the Franconian heifer , Angus from international origin, US flank steak and Wagyu . To bring the sommelier power to its maximum level, the dishes also contain exclusively prepared side dishes by the bread sommelier Gerd Distler and ensure a balanced taste experience.

Enjoyment for mind and palate at beer tasting

This beer tasting is enhanced by the professional expertise of the organizers Joachim Holler and Pascal Funk the horizon of every participant and at the same time sends the palate on an unforgettable journey. Both sommeliers explain everything about beer and meat during this food pairing. Both beginners and advanced grillers will get their money's worth with Pascal's tips and tricks. He knows everything about cooking levels and when the steaks are perfectly cooked. In addition, he lets the participants share in life hacks for grilling and is happy to reveal his secrets. But there is also a lot to learn about beer. At a barbecue evening with tasty steaks, amateur grillers and even professionals often ask themselves which beer they should serve with which meat. Does a dark beer go with a flat iron or does a wheat beer need to go with a Wagyu? And when is a smoked beer used? The sommeliers provide the answers to these questions at this beer seminar and turn every participant into a beer professional and steak connoisseur.