[lit-ideas] Re: Happy Holidays
- From: cblists@xxxxxxxx
- To: lit-ideas@xxxxxxxxxxxxx
- Date: Mon, 26 Dec 2011 11:07:41 +0100
On 25-Dec-11, at 9:35 PM, David Ritchie wrote:
J. bought two beers for me in Munich. One you have with a special
kind of sausage--Chris Bruce may know this--which I think I can buy
in the German deli here...for breakfast.
Living as I do well north of what is referred to here as 'der
Weisswurstaequator' (the 'white sausage equator'; a seemingly moveable
divide - depending on the location of the person using it - that
separates the rest of Germany from Bavaria) I am afraid that neither I
nor the German native whom I just asked can answer this query with
authority. The German native opined that often Bavarian Weissbier
('white beer'; referred to outside of Bavaria also as 'Weizenbier' -
'wheat beer' - as it is made with wheat along with the water, barley,
hops and yeast) is drunk with the aforementioned Weisswurst, a
traditional Bavarian sausage which Wikipedia tells me is "made from
very finely minced veal and fresh pork bacon. It is usually flavoured
with parsley, lemon,mace, onions, ginger and cardamom, though there
are some variations." (See Wikipedia's 'Weisswurst' entry for precise
instructions on the various ways of preparing and eating it.
Wikipedia's entry on 'Weissbier' will also inform you on many of the
varieties, as well as some of the intricacies involved in pouring it.)
I will be consorting with some 'transplanted' Bavarians at the very
latest on a traditional New Year's Day Hike (usually somewhere along
the coast of the Baltic) so I will ask further - and (once I have
extracted what I take to be the meaning from their heavily accented
responses) report.
Chris Bruce,
breakfasting beerless
& sausageless today, in
Kiel, Germany
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