March 10, 2014 by Prost Brewing
If you have been reading the recent blogs, you are well versed on the brewing history, culture, and unique German biers of the region of Franconia. You already have heard the tale of Prost Brewing’s pilgrimage to Franconia to obtain its signature copper German brew kettle. You have read about one of Germany’s most famous beer lover’s havens located in the ancient city of Bamberg, and you know of the secret German capital of beer that holds some of the oldest brewing relics in Germany. You are aware of the alarming diversity of bier styles in Franconia, and you have learned of the origin, history, taste and sensory profile, as well as the production process for Kellerbier (a.k.a. cellar beer). However, even with all of this newly acquired knowledge of Franconia and its bier, there is still one major piece of your knowledge on Franconia’s bier drinking culture missing!
Surely, you do not yet know that Franconia holds the rights to the first documented evidence of the bratwurst in Germany! Dating all the way back to 1313, this ancient reference to the mighty and beloved bratwurst belongs to the city of Nuremberg, Germany. Today, Nuremberg is internationally known for its grilled sausages that have been produced and eaten in abundance in this German city for centuries on end. Different from the classic American brat, the sausages of Nuremberg are especially small, about 7-9 cm in length, and are made of pork mixed with the marjoram spice. They are traditionally grilled over beechwood fire.
Besides this original brat, many other cities of Franconia have developed their own unique bratwurst specific to their city’s foodways. Fränkische brat is another German brat that dates back to 1573. It is longer (10-20 cm), thick and coarse, and also filled with the herb marjoram. There is also the Würzburger Bratwurst from the town of Würzburg, Franconia that contains white Franken (a.k.a. Franconian) wine, a special added ingredient that may help to spike things up a bit. The last sausage we will refer to, but certainly not the last style of sausage you will find in Franconia, is the sausage of Kulmbach, the secret German capital of beer written about in our last blog post. The sausage of Kulmbach is made of very fine ground pork and is special for its aniseed roll called “Stölla.”
Now that you are an expert on Franconian bratwursts, it is high time that you head on down to Prost Brewing for a bratwurst that is best washed down with an overflowing Maß of authentic German bier. Of course, since bratwursts are originally Franconian, you might drink a Franconian bier to keep things as authentic and traditional as possible. Try Prost’s award-winning Keller Pils that took the gold at this past year’s GABF or Prost’s unique Altfränkisches Dunkel Bier whose recipe was recovered from the brewery in Germany that bestowed their classic copper German brew kettle onto Prost! Whatever you choose, you can’t go wrong with a brat in one hand and a Prost Brewing bier in the other!
A “Prost!” to brats and bier, a match made in heaven!