Bavarian Grill - Plano, Texas

During the Fall Bavarians enjoy the Treasures from Forest and Streams. We suggest our fall Vegetable Medley with most entrees Many guests like us to recommend a specific German Wein with these specialties
Frisch im Rot Erlenrauch geräucherter Lachs mit Apfel Kren Thin slices of freshly house smoked Salmon with a mild apple-horseradish sauce Sample $ 4.95, as an appetizer on toasted rye $ 9.95 or entree with potato pancakes $ 19.75 Rheingau Riesling von Rees, Trocken, white, very dry Glass 6.50 Bottle $ 26 Hasenpfeffer mit Spätzle Our marinated, braised Rabbit hind leg in a red wine sauce,is traditionally served with pasta dumplings $ 18.75 Württemberger Trollinger, light red and semi-dry Glass 7 Bottle $ 28
Spezialitätenteller "Wildschütz" Our signature sampler plate with roasted Venison, grilled wild Game sausage and “Hasenpfeffer”, served with our fresh bread dumpling topped with a Chanterelle sauce, and a half of a poached pear $ 24.75 Schmitt & Söhne, Relax Red, red and semi dry Glass 5 Bottle $ 20
Forelle mit Schnittlauchbutter, in Folie gebacken Guaranteed Boneless filet of Trout filled with lemon-chive butter and baked in foil, served with mashed potatoes $ 16.25 Silvaner aus dem Staatlichen Hofkeller in Würzburg, Trocken, white, very dry Glass 8 Bottle $ 32
Pochierter Lachs mit Kräutersosse auf Makaroni Poached Salmon tossed with a fresh creamy garlic-herb sauce on a bed of our long hollow fresh pasta $ 15.75 Rheingau Riesling von Rees, Trocken, white, very dry Glass 6.50 Bottle $ 26 Geschmorte Rehkeule "Baden-Baden" mit Birne und Kroketten From the famous Spa Town at the feet of the Black Forest: Venison marinated in buttermilk, slow roasted, with the traditional red wine sauce, a half of a poached pear with authentic lingonberry-cumberland sauce and potato croquettes $ 19.75 Weingartner Spätburgunder, Trocken red, very dry Glass 7 Bottle $ 28
Knuspriger Entenbraten mit Kartoffelpfannkuchen One half of a Roasted Duck with a crisp, crunchy skin, flavored with our special rotisserie herbs, on it’s own juices, served with a potato pancake $ 18.75 Ironstone Petit Sirah adds a hint of blackberries and peppery spice Glass 5 Bottle $ 20
Zum Nachtisch gibt es Chiemgauer Kirschen - Michel Upper Bavarian variation of an oven-warm bread pudding with Bing Cherries and Kirschwasser, topped with a warm Vanilla sauce $ 6.25 A Schwarzwälder Kirsch Kaffee with Schladerer Kirschwasser, Schokoladen Likör and Kahlua, topped with whipped cream and chocolate sprinkles – Our Black Forest Cake in a cup $ 6.50 Guten Appetit!

Muenchener Helles or Munich Light

Honest, drinkable and genuine — the original quaffing lager of the Bavarians

If there is one beer style that typifies the greatness of Bavarian beer more than any other, it is the straw-blond lager known as the Hell or Helles. “Hell” is the German adjective for “light,” while “Helles” is the German noun used in the sense of “a light one“. Unlike in North America, however, “light” refers only to the beer’s pale color, not to its calories or its alcoholic strength, which is usually a substantial 4.7 – 5.4 percent by volume (abv). Depending on the brewery, this beer style is sold under various designations on the label. Because the Munich Helles is historically the first Munich blond lager, it is also sometimes marketed under the designation “Munich Original Lager.” A higher-alcohol Helles, with an abv above 5%, is often referred to as an Export on the label, probably because, in the old days, when roads were bad and transports were long, the beer’s higher alcohol level helped to preserve the beer, allowing it to be “exported” to the next town, to the next state, or even abroad without spoiling. Nowadays, when the beer is sent to English-speaking markets, it is often labeled “Munich Light” to appeal to consumers who might not be familiar with the term Helles. This Munich Light, though, is not the same as a North American mass-market “light beer”.

Beer and Bavaria — to many people the world over, these terms are almost synonymous. In most cultures, beer is a social drink, while in Bavaria, it is also considered a basic food. No wonder then, that the average Bavarian drinks almost 45 U.S. gallons (170 liters) of beer per year. This is much more than Germans from other parts of the country consume, and twice the consumption of the average North American. During the first half of the 20th century, the default quaffing beer of Bavaria has been the Helles. Since then, however, it has been overtaken by the pale Weizenbier, a wheat-based ale, which now has about one-third of the Bavarian beer market. The Helles still holds about one-fourth of the market, followed by the other blond lager, the Pils, with a one-fifth share of the market.

Helles, the Bavarians’ Daily Bread
Nowadays, the annual production of Helles in Bavaria is almost 5.5 million hectoliters (which translates into roughly 4.6 million U.S. barrels or 143 million gallons). Only the Bavarian Weissbier, which has been riding a wave of ever increasing popularity since the last decade of the 20th century, currently surpasses these production figures.

For many decades before the mid-1990s, however, Helles used to be the preeminent Bavarian beer, and it is arguably still the most “Bavarian” of Bavarian brews. While it is one of the leading beer styles on its home turf, it captures barely four percent of the market in the rest of Germany, and, in spite of the recent gains made by Weissbier, Helles is still the Bavarians’ favorite social beverage. Whenever Bavarians gather in jolly company for an unhurried good time, the beer they will quaff is usually the Helles. To be sure, there are other very Bavarian beers, such as the mighty Bockbiers and Doppelbocks, but these are usually reserved for the days of snow and ice. In the summer and early fall, when a cool refreshment is in order, no beer can match the Bavarians’ relaxed attitude towards life and their convivial spirit quite as perfectly as the ubiquitous Helles — especially when it is savored under the shady canopy of a chestnut tree in a beer garden with the typical Bavarian Cheese spread "O'batzda".

In the next issue: Bock - the Bier for the cooler season

Please visit the source for this article, the website of the Bavarian Brewer's Association at http://www.bayerisches-bier.de
You will enjoy reading in English about all kinds of Bier related topics.

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