Single hop, hop ever.

From the poor man's meal for rare gourmet specialty hops asparagus from the Bavarian Hallertau is a vegetable with a moving story. Troublesome is his crop, the season lasts only a few weeks - that is the allegedly shoots the power increase.

 

Like every year it all started quite gently with a bowl of lettuce. Knack fresh and garnished with marinated asparagus tips hops. This appetizer was the guest Hallertau hops, asparagus soup followed, then there were hops Zander fillet with asparagus vegetables.

The next time you visit, the gastronomic equivalent of the fast lane: On two puff pastry pies filled with hops, asparagus vegetables followed by lamb with two pastry bags. Of course, filled with hops, asparagus. His culinary festival week in glutton left at the third visit pork medallions with asparagus and hops to an extra dose of hops, asparagus vegetable bar. And in order to process it all, he tipped one Stamperl schnaps hops behind.

Where it is so obsessed regulars there, the specialty must be something special. "He has told me that he had in the winter a few extra kilos abspeckt, then in the spring of the card up and down to try," says Jakob Sixt on its best customers well. In mid-March as the man was always considered one of the first innkeeper at Sixt in pipe in Lower Bavaria on the mat to the young root sprouts einzuverleiben.

In the Hallertau, a landscape, which almost exactly in the middle of Bavaria, is since the middle of the 19th Century hops grown in great style. Here Jakob Sixt senior as one of the re-discoverer of the young spring vegetables. Thirteen years ago, he hops the asparagus on his card. He refined old recipes and new tüftelte. That was not obvious, because in the largest contiguous hops grown in the world were the sprouts so desires like salt in a salt lake. Hops, asparagus was a poor man's meal frowned upon.

Remembering barren times

Even today, some allegedly refuses Hopfenbauveteran that only a few centimeters long and thick pen shoots of dead animals - because they are economically poor times to remember. Previously, day laborers were given namely, the hop gardens in the thousands of plants in winter packaged laborious manual work for the growth phase prepared, a few hundred grams of hop asparagus as part of the weekly wage.

Fasting view of hops, asparagus is merely a waste product of the hops. But a tasty, with a distinctive nutty-earthy note. How many spring herbs and vegetables is also hop asparagus blood cleansing, and purifying entsäuernd. Even so, as if the nature of the opulent winter dishes out an agenda for the people, the body just the right season to be delivered to him for the spring to fit.

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Each hop plant has 20 to 100 young shoots. Only four to six hops, the farmers are. The remaining shoots are developing the so-called hop vines. You hangeln on thick metal rope upwards, which in turn, angled, meter-long pole attached. This hop gardens give the Hallertau, spread over the districts of Lower Bavaria and Upper Bavaria extends its characteristic appearance. "Holledau" call it the way, the residents. Motorists are aware of the same motorway junction.

In the Holledau says about the hops growers' Den, where the hops has scratched that he no longer happening. " On High German: Once hops, always hops. Beer lovers can sing that song. Two-thirds of the Hallertau hops are exported, only one third remain in the country, the three ingredients of the German beer purity bid to complete: hops, malt, water. And for brewing hop cones are used.

Big burden on small shoots

One of the hop shoots in the truest sense of the word re-excavated, is Konrad Rieder Arch. With 25,000 plants, his yard as a small business. "The big catch with 100,000," says Rieder Arch. But his existence as a so-called part-time farmer was also his chance. Only for the smaller farms worth the business of rare vegetables. This is the only hand-harvested and sorted sprouts have the necessary quality to the plate to be allowed to wander.

An expense that is not worthwhile for Großagrarier. They edit their gardens with time-saving machines. The shoots are cut off and vergammeln on the field. For one kilo of asparagus hops needed arch Rieder one to two hours of work, depending on the hop variety. "You have what understand from the plant, otherwise they are damaged," says Rieder Arch. Temporary workers, he wants to be you do not use.

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In the few weeks of the harvest is Konrad Rieder bow with his family a day long student on the field. With thumb and forefinger, the excess abgeknipst shoots, later in the cooking pot land. Incidentally, not only in Bavaria. Archery Rieder sent the precious goods vacuum-packed and sent by Express - fresh shoots are at most 48 hours long shelf life - at ambitious cooks in Germany and Europe. The full kilo costs 40 euros.

A handful Edelrestaurants in Hamburg and Berlin are among its customers. Maîtres But in Vienna, Venice and Barcelona are even with hops from the Hallertau asparagus supply.

Still, the young old vegetables a shadowy existence. For too long, it was forgotten. But at least in the growing areas reminds you of his roots. Shoots his way relationship. Incidentally, you are like the "real" asparagus potenzsteigernde an effect said.

Hops and asparagus sushi pizza

The tourism associations to see asparagus in the hop a chance, the little tourist developed area of the hop poles, bell towers and rolling hills, to market. A working group of tourism professionals, farmers and restaurateurs would like to hop shoots and thus the Hallertau to bring the man. Hop asparagus weeks, was launched. They usually last from mid-March to mid April.

That meanwhile some Hallertauer Gasthöfe hop asparagus offer will include a merit of Jacob Sixt. But even some of the sprouts herumexperimentieren, awakens in his rather mixed feelings. Hops than sushi wrapped asparagus, hops, asparagus or pizza as a lining - for Sixt is too much frills. "Mir san finally in Bavaria," he says.

Pastry filled with hops, asparagus vegetables but receives the blessing of the earth innkeepers. It is one of the favorite of Jacob Sixt. And the guest, the rustic ambience in the building from the 17th Century to appreciate. Here was formerly a monastery brewery complex.

Every now and then look at a few priests from the nearby convent over. Of course, also to hop to enjoy asparagus. Needless to say, without ulterior motive. Nevertheless tells you tube still in a true anecdote. A guest spooning full benefit from his hops asparagus soup, as another says: "There is your wife but you." The sobering answer: "I bring the nix. I am the chaplain of the convent."