Germans Go into your Dance

In our long line of Beer holidays, we would be in big trouble if we forgot the fatherland. While Germans didn’t invent beer, they pretty much perfected it. And, today is German beer day. In Germany, it’s a day to drink local. For the rest of us, it is a good time to appreciate the craftsmanship of the Germanic brewing tradition. Octoberfest is one of the most recognizable celebrations of beer. And, it, of course originated in Germany. Celebrants don lederhosen and shouts of “Germans Go into your Dance” abound. So, we know that beer is culturally paramount there. But, how did we get here?

The earliest evidence of beer production dates back to around 5000 BC in Iran. for millennia, a combination of herbs stabilized beer. But, around 800 AD, someone discovered hops as a better preservative and flavoring element. Around 1000 AD, German monks perfected the mass production of beer. And, they standardized the shape and size of kegs and beer storage and service. Some of these Breweries are still around: Kloster Andechs, St. Gallen, Weihenstephan, or Weltenburg are some examples. Over the centuries, German beer evolved into some of the best in the world. In 1516, they passed the beer purity act, guaranteeing Bavarian beer would have only barley, hops, and clean water (as opposed to other grains and ingredients). There are no fillers. And, the flavor is pure.

Beer Producers said Germans Go into your Dance

Actually, it was Mel Brooks’s the Producers who said Germans Go into your Dance. And, it was quite the spectacle. But, that has little to do with beer, except for the chorus girl with the beer themed outfit. That whole episode made light of a very dark time in German history. It was intended to be in bad taste.

But, do you know what isn’t bad taste? German beer. It is clean, crisp, and quite the thirst quencher. In fact, America’s top selling beer (budweiser) is German style, except for one fatal flaw, they don’t subscribe to the purity laws. Real German beer has no fillers. So, skip the beers with names that sound German; look for the real thing.

And for those of you tempted to stereotype German beer as one style, think again. While Pilsners are most common. There are at least a dozen styles of beer to dance with. So, crank up the oom pa pa band and get ready to dance with all the varieties German beer has to offer:

It takes All types:

1. Alt: Heavy hops and malts
2. berliner Weisse: Refreshing beer with sweet and tart notes, often served with a fruit syrup. we call it the champagne of beers.
3. Bock: A heavier ale with malty flavor. Usually it is darker like a stout
4. Kolsch: pale golden with low hops and a slightly fruity flavor
5. Weisse bier: Fruity sweet wheat based beer.
6. Export: Full bodied, low alcohol beer with regional varieties
7. Helles: Pale, light beer, light on the hops
8. lager: A balanced beer served cold. Hops and malt are relatively equivalent. What most people think of as beer. There are dark and light versions depending on how much the malt is roasted.
9. Maerzen: Fruity, full flavored, sweet malt beer
10. Pilsner: Similar to a lager, Germans have adapted the Czech classic, light drinkable beer with a heavier hop flavor.
11. Rauchbier: A malty ale with a smokey flavor
12. Schwarzbier: Dark beer with a roasted malt flavor.

So, pour a pint now and enjoy. But, don’t forget to enjoy some German food with it. Try a pretzel, or check out our Schnitzel recipe below.

PROST!

German Schnitzel with Lemon Riesling Sauce

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• 1 to 2 Lb Boneless, skinless chicken breast (Or other light meat like pork, veal, or a meat substitute like seitan
• 1/2 cup AP Flour
• 4 large eggs
• 1 to 2 cups Bread crumbs
• 1/4 cup chopped parsley
• Neutral oil to fry
• 1/4 cup chopped fresh shallots
• 2 Large Fresh Lemons
• 4 ounces Unsalted butter
• 1/4 cup chicken stock
• 1/2 cup Riesling wine
• Salt and Pepper to taste

Instructions

 

• Cut your chicken or whichever kind of protein you are using into thin pieces (about 1/4 inch thick. To make the size and shape more uniform, you can pound slightly with a meat mallet. If you have to pound them out, place a double layer of plastic over the meat, and flatten. This tenderizes, shapes, and ensures a thin piece. You are looking for cutlets. The size depends on whether it is the only protein or part of a buffet. We recommend about 4 ounces.
• Set up a breading station. Whisk the eggs and add in a little water to thin them out (about 1 tsp). Place a bowl of flour seasoned with salt and pepper first, then the eggs. Then put half the parsley into the breadcrumbs and put that bowl last. Dip the chicken or other protein into the flour, shake off excess flour. Then dip it in the egg to coat evenly. Then Put it in the breadcrumbs and pat them in. The whole piece should be completely coated with no visible meat, flour or eggs. Breading is a simple process. But, it requires a little though. You want one wet hand (touches the chicken and the egg mix). And, one dry (flour and bread crumbs). Otherwise, you get a clumpy mess of flour and bread crumbs mixed with egg. And, your hands get all caked with the mess.
• Heat a thin layer of oil in a saute pan over medium to medium high heat. And, set up a pan lined with paper towels to drain the fried chicken cutlets when done. When the oil is hot, carefully lay the cutlets into the oil. How many you do at a time depends on the size of the pan. They need to go in the oil in a flat layer (don't stack). The oil should come about 1/2 way up the sides of the cutlet. Cook about 2 minutes per side until they are a nice golden brown. Dry on paper towels.
• make the sauce: You can do this in a separate pan or in the pan that you fried the cutlets in. If you use the frying pan, drain off extra oil and remove any particles left by the frying (they will burn and make an unpleasant sauce. To make the sauce, heat a coating of oil over medium high heat. Add in the shallots, stir and cook until translucent. Add the wine and squeeze in the juice of one lemon. Reduce by 1/2. Then add the chicken stock. Reduce that by half. Then Whisk in the butter a little at a time. You will end up with an emulsified sauce. Don't just let the butter melt or it will be an oily mess. Season with salt and pepper and add in the parsley. Remove from the heat.
• Plate the cutlets and drizzle with the sauce. garnish with fresh sliced lemons.

Keyword Father’s day, German, Lemon reisling sauce, Shnitzel