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Münsterland cuisine is quite a hearty affair. Many specialties are prepared with meat and offal, heartily seasoned and served with pumpernickel. One of the classics from Münster is the Töttchen. This dish is made from beef, onions and vinegar and traditionally includes the head of a calf in addition to the lungs, heart and other offal. What used to be considered food for the poor is now treated as a real delicacy. However, many chefs now do without the innards and replace them with veal meat and tongue in the sweet and sour ragout. Pfefferpotthast is just as rustic: the goulash is made from beef and onions, seasoned with cloves, bay leaves, pepper and capers and served with boiled potatoes, beetroot and pickles.
The pilsner from the Finne brewery in Munster goes perfectly with this cuisine. The strong bitterness of the beer and the hoppy tartness perfectly balance the sweetness, acidity and fat content of hearty dishes. Because the Pilsner is also fresh and lean, it can be served with hearty dishes without weighing you down. The brew is made with Pilsner and Munich malt as well as Saaz hops, spalter select and pearl from controlled organic cultivation and, in addition to crisp 42 bitterness units, has a decent 5.1% alcohol content.
It doesn’t matter whether you eat Töttchen, Schnüüsch, Schäuferla or ice cream - Finnes Pils always cuts a fine figure.
Water, barley malt, hops, yeast
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