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This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavor, this is THE pumpkin soup recipe you will make over and over again! On cooler days, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup. And there are millions and millions of recipes “out there”, so why would you consider using this one?
What you need:
Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option;
Onion and garlic – the secret ingredient that adds extra savor into the soup flavor;
Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.
Spices-caraway seeds, nutmeg, star anise, garam masala
If you don’t have cream but want extra richness in your soup, just add a touch of butter!
Method: 4 easy steps away from this easy pumpkin soup which is thick and creamy!
- Place peeled pumpkin, sweet potato, carrot, onion, garlic, ginger, broth and water into a pot;
- Boil rapidly for 15 minutes until pumpkin is very tender;
- Use a stick blender or transfer to blender to blitz smooth; and
- Adjust salt and pepper to taste, caraway seeds, nutmeg, curry or garam masala (optional) then add either milk OR cream – whichever you prefer.
The secret ingredients in this pumpkin soup are the . It makes all the difference to add extra flavor!
4 steps. A bit of chopping, plonk it all in a pot, blitz, season then serve.
And this is what you end up with – a thick and creamy pumpkin soup that’s full of flavor. Garnish with pumpkin seed and pour over balsamic vinegar or pumpkin oil. You’ll be mopping up every last bit of this with your bread!
In Germany there are many festivals related to the harvest. For instance there is a celebration running from August to October devoted to the shepherds and cowherds who would return from the mountains. It is called Almabtrieb which literally means drive from the mountain pasture. It is an annual event in the alpine regions in Europe, referring to a cattle drive that takes place in late September or early October. The animals are covered with flowers, and the villagers put on their traditional costumes to welcome the procession.
During summer, all over the alpine region cattle herds feed on alpine pastures (Almen in Austria or Germany, Alpen in Switzerland) high up in the mountains, a practice known as transhumance. In numbers, these amount to about 500,000 in Austria, 380,000 in Switzerland, and 50,000 in Germany.
While there is often some movement of cattle between the Almen, or Alps respectively, during the summer, there is usually one concerted cattle drive in the autumn to bring the cattle to their barns down in the valley. If there were no accidents on the Alm during the summer, in many areas the cattle are decorated elaborately, and the cattle drive is celebrated with music, feasts and dance events in the towns and villages. Upon arrival in the valley, joint herds from multiple farmers are sorted in the Viehscheid, and each animal is returned to its owner.
In many places this Alpine custom of Almabtrieb has today evolved into a major turist attraction, with a public festival, and booths set up along the course for selling agricultural, as well as artisans’, products along with alcoholic beverages.
In the spring, the reverse cattle drive moves from the valley barns to the Alp (in Switzerland: Alpaufzug, Alpfahrt, Alpauffahrt; in Germany/Austria: Almauftrieb). It is celebrated in Switzerland, though less well known. It is not celebrated in Germany and Austria, however. In Germany, peasants used to break the first straws of hay brought into the barns saying, “This is food for the dead.”
Almabtrieb is super but the bigest harvest festival in Germany is known as Oktoberfest. It is the world’s largest Volksfest (beer fest and travelling funfair). Held annually in Münich, Bavaria, it is a 16- to 18-day folk fest running from mid or late September to the first Sunday in October, with more than six million people from around the world attending the event every year. Locally, it is often called the Wiesn, after the colloquial name for the fairgrounds, Theresa’s meadows ( Theresienwiese). The Oktoberfest is an important part of Bavarian culture, having been held since the year 1810. Other cities across the world also hold Octoberfest celebrations that are modeled after the original Munich event. The Oktoberfest festivities are officially opened when the Lord Mayor taps the first barrel of beer A large parade of colorfully decorated brewers’ drays and magnificent floats brings the festivities to an exciting climax on the first Sunday of October. Beer tents erected for the occasion provide an unending supply of drink and food and a carnival atmosphere permeates the entire festival.
During the event, large quantities of October Beer are consumed: during the 16-day festival in 2013, for example, 7.7 million liter (66,000 US bbl; 1,700,000 imp gal) were served. Visitors also enjoy numerous attractions, such as amusement rides, sidestalls, and games. There is also a wide variety of traditional foods available.
The Munich Oktoberfest originally took place in the 16-day period leading up to the first Sunday in October. In 1994, this longstanding schedule was modified in response to German reunification. As such, if the first Sunday in October falls on the 1st or the 2nd, then the festival would run until 3 October (German Unity Day). Thus, the festival now runs for 17 days when the first Sunday is 2 October and 18 days when it is 1 October. In 2010, the festival lasted until the first Monday in October (4 October), to mark the event’s bicentennial.
Where grape-growing and wine-making go on, a green branch or bush is hung over the door when it comes time for the wine tasting..
In Germany the Erntedanktag (Thanksgiving) is also official holiday just like in Canada or in USA. Harvest Festivals are celebrated in churches and market places, in homes and dance halls. Religious holiday traditions are a part of the local culture and are enjoyed by the whole community.The German Erntedankfest is primarily a rural and a religious celebration. When it is celebrated in larger cities, it is usually part of a church service. Erntedankfest is often celebrated on the first Sunday in October, which is usually also the first Sunday following Michaelistag or Michaelmas which is 29 Sept, but, various locales may give thanks at different times during September and October. Erntedankfest is not a big day of family get-togethers and feasting, but, there are some turkey substitutes, usually so-called Masthühnchen, or chickens bred to be fattened up for more meat. Der Kapaun is a castrated rooster that is fed until he’s heavier than the average rooster. Die Poularde is the hen equivalent, a sterilized pullet that is also fattened up. A “harvest crown” or Erntekrone is formed of ears of grain, flowers and fruit is taken to church in solemn procession. Mostly the celebration includes the blessing of gifts, a parish celebration and/or morning drinking festivals also known as Frühschoppen.
German Catholics also celebrate the Feast of Saint Martin of Tours or as it is also known Martinmas, hold on November 11. This feast was held to honor the Romain saint who, as legend goes, hid in a barn when he heard he had been appointed a bishop and believed he did not earn such an honor. A honking goose as legend goes was to reveal his hiding place, so roast goose became a traditional dish for Martinmas feast, along with wine made from the grape harvest. As well the day held elements of the Halloween tradition with children marching in parades carrying homemade lanterns. Protestant Germans later on celebrated the Feast of Saint Martin in honor of the German religious leader and founder of Protestantism, Martin Luther, who was born on November 10th 1483 and was named after Saint Martin of Tours.
Lucrezia Borgia (18 April 1471-24 June 1519 Borja in Spanish) was a Spanish-Italian noblewoman of the House of Borgia and was the daughter of Pope Alexander VI and Vanozza dei Cattanei. She reigned as the Governor of Spoleto, a position usually held by cardinals, in her own right.
Lucrezia had led a lavish life but she died tragically after giving birth to her 8th child (exactly 500 years ago (24 June, 1419) to Alfonso D’Este. In her lifetime, she was considered to be highly intelligent, extremely well-spoken (she spoke in five different languages). So we can see that on the one hand she was a perfectly charming lady but on the other hand she had a reputation as a villainess. But this rumor was spread by her first husband Giovanni Sforza, who was extremely bitter about how the marriage annulment went down. It might have been murdered by Cesare instead, but Lucrezia warned Giovanni so he could flee. But he wasn’t thankful for that at all. He showed his gratitude by claiming that she carried on incestuous relations with both her brother and father, Pope Alexander IV. The stories grew from there over the centuries. Hence the streams of lovers she seduced then murdered, she had a hollow ring filled with poison, etc.
But what’s the truth? We can learn it from an excellent biography of Maria Villavecchia Bellonci: Lucrezia Borgia (30 November 1902 – 13 May 1986). She was an Italian writer, historian and journalist, known especially for her master work of Lucrezia Borgia. I have read it for several times (it is like a Bible to me) and I can recommend for both who like historical books based on real facts (Bellonci’s acclaimed biography of Lucrezia Borgia was written in 1939 and was published in Italian by Mondadori, and translated into twelve languages). This work was based on rich and detailed research of extant primary documents, were lauded for their vivid reconstructions and psychological motivations of their characters from which the public obtained a credible picture of history stripped of legends and accretions over the centuries. She concentrated on the great Renaissance’s families: Borgias, D’ Estes, Gonzagas and Sforzas. Especially welcomed was her focus on women in the Renaissance and their interactions with power. Although that work was written in the genre of historical fiction, there were fully documented histories. according to signora Bellonci she was a nice, innocent girl, with good look: having heavy blonde hair that fell past her knees, a beautiful complexion, hazel eyes that changed color, a full, high bosom, and a natural grace that made her appear to “walk on air”. These physical attributes were highly appreciated in Italy during that period. Another description said, “her mouth is rather large, the teeth brilliantly white, her neck is slender and fair, and the bust is admirably proportioned”.
Lucrezia and the Banquet of Chestnut
Lucrezia’s father, the Pope arranged several marriages for her beautiful daughter that advanced their his own political position including Giovanni Sforza, Lord of Pesaro and Gradara, Count of Catignola; Alfonso of Aragon, Duke of Bisceglie and Prince of Salerno; and Alfonso I. D’este, Duke of Ferrara. Tradition has it that Alfonso of Aragon was an illegitimate son of the King of Naples and that her brother Cesare Borgia may have had him murdered after his political value waned. Then I’m not wondering that rumors about her and her family cast Lucrezia as a femme fatale, a role in which she has been portrayed in many artworks, novels and films.
In spite of those facts several rumours have persisted throughout the years, primarily speculating as to the nature of the extravagant parties thrown by the Borgia family. One example is the infamous Banquet of Chestnut. Many of these concern allegations of incest, poisoning and murder on her part; however, no historical basis for these rumours has ever been brought forward beyond allegations made by rival parties.
The Banquet of Chestnuts (or Ballet of Chestnuts) was a fest in Rome, and particularly to a supper purportedly held in the Papal Palace by former Cardinal Cesare Borgia, son of Pope Alexander VI on 30 October 1501. An account of the banquet is preserved in a Latin diary by Protonotary Apostolic and Master of Ceremonies Johann Burchard (it is titled Liber Notarum), but its accuracy is disputed. According to Burchard, the banquet was given in Cesare’s apartments in the Palazzo Apostolico. Fifty prostitutes or courtesans were in attendance for the entertainment of the banquet guests. Burchard describes the scene in his Diary:
On the evening of the last day of October, 1501, Cesare Borgia arranged a banquet in his chambers in the Vatican with “fifty honest prostitutes” called courtesans, who danced after dinner with the attendants and others who were present, at first in their garments, then naked. After dinner the candelabra with the burning candles were taken from the tables and placed on the floor, and chestnuts were strewn around, which the naked courtesans picked up, creeping on hands and knees between the chandeliers, while the Pope, Cesare, and his sister Lucretia looked on. Finally, prizes were announced for those who could perform the act most often with the courtesans, such as tunics of silk, shoes, barrets, and other things.
Alexander Lee notes that, “The so-called “Banquet of the Chestnuts” …is, for example, attested only in Burchard’s memoirs, and is not only intrinsically implausible, but was also dismissed as such by many contemporaries.
Vatican researcher Right Reverend Monsignor Peter de Roo (1839–1926), rejected the story of the “fifty courtesans” as described in Louis Thuasne’s edition of Burchard’s diary (vol. 3). While granting that Cesare Borgia may have indeed given a feast at the Vatican,de Roo attempts, through exhaustive research, to refute the notion that the Borgias—certainly not the pope—could have possibly participated in “a scene truly bestial” such as Burchard describes, on grounds that it would be inconsistent with:
Alexander VI’s essentially decent but much maligned character
Burchard’s otherwise “decent ways” of writing
The majority consensus of writers at the time, who either questioned the story, or rejected it as outright falsehood.
De Roo believes that a more credible explanation for the alleged “orgy” is a later interpolation of events by those hostile to Alexander:
To support the interpolated story, the enemies of pope Alexander VI bring forth of late other writers of the time. So does Thuasne produce Matarazzo, or the Chronicle ascribed to him. But Matarazzo essentially alters the tale, taking away its greatest odium, when he replaces Burchard’s courtesans and valets with ladies and gentlemen of the court. Thuasne also quotes Francis Pepi, who writes that it was Cesar de Borgia, not the Pontiff, who invited low harlots, and who cuts away the most abominable details, by saying that they passed the night in dancing and laughing, and by leaving out the presence of Lucretia de Borgia. The anonymous letter to Silvio Savelli is also mentioned to prop the report of Burchard’s diary. This letter, however, states only that the courtesans were invited to eat at the palace and offered a most shocking sight. It notices no further particulars nor the presence of any of the Borgias. William Manchester’s book: A World Lit Only by Fire, embellishes the story: “Servants kept score of each man’s orgasms, for the pope greatly admired virility and measured a man’s machismo by his ejaculative capacity….After everyone was exhausted, His Holiness distributed prizes”. Professional historians, however, have dismissed or ignored the book because of its numerous factual errors and its dependence on interpretations that have not been accepted by experts since the 1930s at the latest. In a review for Speculum, the journal of the Medieval Academy of America, Jeremy du Quesnay Adams remarked that Manchester’s work contained “some of the most gratuitous errors of fact and eccentricities of judgment this reviewer has read (or heard) in quite some time.
(The Chestnut banquet is depicted in episode 4 of season 3 of the Showtime TV series The Borgias. In the show, the Banquet is shown to be a trap to blackmail otherwise disloyal members of the College of Cardinals, and is officiated by Giulia Farnese, and witnessed by Burchard who chronicles the debaucheries of the Cardinals while hidden behind a screen. None of the Borgia family are seen to be present, and loyal Cardinals such as Cardinal Farnese are warned not to accept the invitation. In the series, the event takes place in c. 1499.)
Ingredients: 1 kg fresh spinach, washed, 450g ricotta cheese, 6 tablespoons freshly grated Parmesan, plus more for serving, 2 egg yolks, lightly beaten, 4 tablespoons unsalted butter, plus more for the dish, Salt and freshly ground black pepper, 2 handfuls fresh sage, whole
Directions: Preheat the oven to 180°C. Bring a large pot salted water to a boil.
Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
Add the spinach to the boiling water and cook for 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very finely.
Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Bake the gnocchi for about 20 minutes, and then use the grill on top of the spinach balls.
In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and sauté the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.
For the tomato ragu: 1 x 800g tin plum tomatoes (or 2 x 400g tins), 1 bay leaf (dried is fine), handful of basil leaves (optional), 1 glass of water, garlic and onions chopped finely, 2 tbsp tomato pure, 2 tbsp olive oil, salt and freshly ground black pepper to taste
- Finely chop the onions and garlic, fry them gently in a large tall pan in olive oil until softened and golden-brown.
- Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper.
- Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Decorate dish with rocket salad.
If you visit Straubing/Germany/Bavaria then you must stop in a bakery and try the world famous Agnes-Bernauer cake. It’s a layered cake filled with nuts and mocca butter cream. Heavenly but also extremely compact.
Agnes Bernauer (c. 1410 – 12 October 1435) was the mistress and perhaps also the first wife of Albert, later (Duke of Bavaria Albert the III). Because his father, Ernest, ruling Duke of Bavaria at the time, considered this liaison with a commoner unbefitting his son’s social standing, he clashed with his son over the matter and finally arranged to have Agnes condemned for witchcraft and drowned in the Danube in 1435. Her life and death have been depicted in numerous literary works, the most well known being Friedrich Hebbel’s tragedy of the same name and the folk musical Die Bernauerin by the composer Carl Orff..
Ingredients: 200 gr almond, 350 gr powder sugar, 80 gr flour, 2 kk cinnamon, 7 egg whites, 500 ml milk, 1 pack of vanilla pudding, 2-2 tbsp of instant coffee 3 tbs sugar, 250 gr butter, 200 gr almond for the top
Directions: Combine the ground almonds with the sugar, flour, pinch of salt and cinnamon together. In a separate bowl beat the egg whites by adding 150 g sugar until stiff then add to it the dry ingredients. Mix everything together well . Prepare 5-7 pieces of wax paper, depending on how many layers you want for your cake, and smear to parchment papers evenly. When you are ready then place the bases into the preheated oven and bake them at 170 ° C. You must bake each layers first for 20 minutes, (covered with waxed paper) then without waxed paper for further 5 max. 10 min. Allow doughs to cool.
Meanwhile prepare the pudding according to the instruction, add the milk to the custard powder with 3 tablespoons of sugar, 2 teaspoons of coffee powder and mix with a fork until smooth. Then, whip the butter by adding the powdered sugar. add butter cream to the cooled pudding (making sure that the butter is at room temperature). Lubricate each layers in butter cream pudding.
At the final touch: roast almonds in a frying pan without adding any fat. Coat the top of the cake with the remaining cream and sprinkle the top of the cake with the roasted almond. Let it stand at least for 2 hours in the refrigerator. Before serving sieve some powder sugar over the top.
So taste the cake and watch the world go by!
Summer is flying so fast!!! But don’t miss this special cake! It’s a perfect summer treatment for friends and family dinner.
But first of all what is key lime? Key limes are smaller than the standard Persian limes and have thin, leathery skin. Choose fruit that is heavy for its size, firm, and shiny, and avoid any that have bruises or blemishes. Good luck with the pie!
Ingredients: 2 cups graham-cracker crumbs, 8 tablespoons (1 stick) unsalted butter, melted and cooled
1/4 cup sugar, 2 cups sweetened condensed milk, from 2 (14-ounce) cans, 8 large egg yolks, 3/4 cup freshly squeezed Key lime juice, 2 tablespoons grated Key lime zest
1. Heat oven to 375°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9-1/2-inch deep-dish pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
2. Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk and egg yolks. Add Key lime juice and zest and mix until smooth. Pour into the prepared, cooled crust to the top edge. Shake to even if needed.
3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
4. Chill before serving, using the freezer to quick-chill for 10–15 minutes if in a hurry. Garnish with whipped cream (about 2 cups liquid).
German people love to celebrate! They celebrates many of the traditional Christian holidays, including Christmas and Easter but above of those official holidays they have many interesting historical or traditional events and fests. For example: the country’s big beer bash is called “Oktoberfest,” its starts each year on a Saturday in September and ends 16 to 18 days later, on the first Sunday in October. The tradition started in 1810, with the wedding of Crown Prince Ludwig of Bavaria to Princess Therese von Sachsen-Hildburghausen, according to the city of Münich.
But because of the rich history of the country the German cities like to organize historical events. For example in summer many cities hold renaissance festivals. These events are organized by the commission of the each cities (it depends on which one, for example in every 2 years there is a fest in Neuburg-3 years in Mindelheim Fundsberg) or 4 years in Landshut, when the local people of the entire cities are dressed like in the Mediavel ages.
These include the Kaltenberg Knights tournament. It has been a great summer attraction for many years in Bavaria (this year will be held on 12 – 14 July, on 19 – 21 July, and on 26 – 28th July)
On three weekends in July, more than 1,000 top-class artists – including a number of knights, jesters, musicians, acrobats and groups of itinerant performers – whisk you away into the fascinating world of the Middle Ages and make the grounds around Kaltenberg Castle into a historically unique experience.
Before and after the spectacular knights’ tournament in the Kaltenberg arena, jesters put on a varied spectacle throughout the grounds of the castle for the visitors.
In addition to the large stages, a number of entertainers move between the guests and invite them to watch amusing little theatre, dance and music performances. Once a day, all the artists and historical groups taking part present themselves in a ceremonial parade through the castle grounds.
More than 100 lovingly decorated market stalls – including a number of live workshops– present medieval crafts with traditional goods, natural fabrics and colors. In the open workshops, the visitors can watch a live demonstration of the creation of the masterpieces. The comfortable camps of the historic groups give the guests a closer understanding of the Middle Ages. Culinary delicacies in the market and in the bars invite you to stroll around or linger. On all event Sundays, the children’s knights’ tournament, in which younger visitors can take part themselves, takes place after the knights’ tournament in the Kaltenberg arena.
Kaltenberg Jesters’ Night
This acrobatic program full of light, music and fire magic which has become a real attraction in recent years is pervaded by mystical poetry. Jesters and fools, jugglers and acrobats, musicians, minstrels and dancers transform Kaltenberg into an atmospheric wonderland for the muse.
An additional 200 performers from throughout the world arrive especially for this night, in order to celebrate a special kind of spectacle together with their colleagues. The end of the summer’s night is not fixed and the fires in the camps are often still burning until dawn.
The Kaltenberg entertainers compete in a merry competition every year to choose the King of the Jesters, who is elected by the people at Kaltenberg. On three weekends, music is played, stories are told, magic is performed and visitors are amazed by acrobatic tricks. The work is worth it, for the prize is the coveted jester’s staff, handed over by HRH Prince Luitpold of Bavaria in person.
Food and drink during the fest
Germans love rich, hearty cuisine. During the fest pork is the most consumed meat. Schweinshaxe (braised pork hock) and Saumagen (pork stomach) are a couple of traditional pork dishes. On the second place the Bratwurst, a form of sausage, which is closely associated with German food. Cabbage, beets, and turnips are commonly incorporated into meals, as they are native to the region, and potatoes and sauerkraut are also stars of German cuisine.
Beer is the most popular alcoholic beverage, and the country is known as the birthplace of a number of beer varieties, including Pilsner, Weizenbier (wheat beer) and Alt. These beers were crafted according to Reinheitsgebot, or the “Purity Law,” a 16th-century Bavarian law that decreed that beer could only be brewed from barley, hops and water, according to NPR. Brewers used the yeast available in the air. Brandy and schnapps are also favorite German alcoholic beverages.
Prince Luitpold’s beer are sold during the Tournament
The König Ludwig GmbH & Co. KG Schlossbrauerei Kaltenberg is a brewery in Fürstenfeldbruck, Upper Bavaria, Germany. Their slogan, “Bier von königlicher Hoheit”, or “Beer of royal highness”, refers to the brewery’s heritage which can be traced back through the Kingdom of Bavaria, long associated with beer and brewing. The current proprietor, Prince Luitpold of the House of Wittelsbach, is the great-grandson of the last King of Bavaria, Ludwig III and by extent a descendant of the original signatories of the 1516 Bavarian Purity Law, and Ludwig I, whose wedding celebration marked the first Octoberfest.
The House of Wittelsbach is known to have owned a brewery by 1260. 32 years later, Rudolf I, Duke of Bavaria, built Schloss Kaltenberg, which houses part of the brewery’s facilities today. The brewery as it exists today was opened in 1870. In 1980, Marthabräu brewery in Fürstenfeldbruck was purchased, where the company administration is now located and where a large part of its production takes place. In 2001, Prince Luitpold entered into a 50/50 joint partnership with Warsteiner. A smaller brewery in Holzkirchen was also integrated into the company in 2007 and a joint-venture established with Postbrauerei in Thannhausen.