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Pork roast - Serves 4 – 6
1 kg pork shoulder or belly with rind, 1 large garlic clove, 1 to 2 bunches soup greens, 1 onion, 2 tomatoes, ½ tsp caraway or marjoram, 1 Weihenstephaner Tradition or Hefeweißbier Dunkel, pepper from the mill, salt
Pre-heat oven to 200°C. Crush the garlic clove with ½ tsp salt, rub into the pork and sprinkle with pepper. Place the pork into a roasting dish with the rind facing downwards, pour over ¼ l boiling water and braise in the oven for 20 minutes. Cut the onion into rings, chop the soup greens and dice the...