Spoonfuls of Germany

Tag Archives: canning


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Girlie beer

berliner-weisse-mit-schuss-rot

2016 is a big year for German beer. It marks the 500th anniversary of the German Purity Law for Beer (Deutsches Reinheitsgebot für Bier) which established that only water, hops, malt and yeast and no artificial ingredients, enzymes or preservatives may be used in beer-brewing. For a quick, fun intro, I recommend the video 500 Years in 50 Seconds by the German Brewers Association (in English).

So why am I writing about beer only now? No, I have not been waiting around for Oktoberfest. Continue reading →

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My German berry patch

Red currants

Down the street from us is a log chalet that looks right out of the Bavarian Alps, except without the red geraniums spilling over window boxes. Houses like this are not a rare sight in the United States. They tie German-Americans to their roots and make them feel at home. Continue reading →


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Why ‘Marmelade’ lost its name

Strawberry Jam

If you want to pick up what is commonly known as Marmelade (jam) from a supermarket in Germany, you will look for it in vain – not because there is none but because jam in Germany may not be called “Marmelade” unless it contains at least 20% citrus fruit. Everything else is called “Konfitüre”. Continue reading →