Enter your email address here to be informed once as soon as the article is available again.
The Nuremberg Rostbratwurst is a delicacy from the Franconian metropolis that is known far beyond the borders of Germany. The specialty is smaller than conventional bratwurst and is only allowed to bear its title if it is actually produced in the city of Nuremberg. Classic ingredients are finely ground pork, salt and marjoram. Bratwurst can be enjoyed everywhere in her hometown: Most restaurants offer it with sauerkraut and kiosks sell it to take away. The mobile version of the dish is called "Drei im Weggla" in Nuremberg dialect and serves three sausages in a caraway bun.
A beer-based interpretation of Franconian street food is at least as popular: Drei im Seidla is an invention of the Nuremberg brewery Nürnbier and has real cult status in the region. Patrick, Sebastian and Steffen are the brains behind the stroke of genius and at the same time provide the perfect accompaniment to the grilled sausages with their tasty lager.
Because their creation is selling like hot cakes, the boys have now come up with a second edition. Drei im Seidla 2.0 is also brewed with three hop varieties and three types of malt. The brew is refined by dry hopping. Due to the enormous quantity of hops, the refreshing brew can hardly be called lager, which is why the brewers quickly named it India Pale Lager.
NürnbierWater, barley malt, hops, yeast
