Featured Brewery: Franconia, McKinney, TX

Franconia is located in McKinney, Texas and was founded by Dennis Wehrmann. Born in Nurnberg, Germany in the midst of Bavaria, he grew up in an area surrounded by several historic breweries. However, not just the area influenced his decision to become a brew master; the love for brewing beer was inherited.

Beginning with his grandfather who owned the Franken Braeu brewery in Tanna, Germany, his mother has a degree as a brewery lab technician and the majority of his uncles are either brew masters or involved in the brewing business.

The name Franconia means Franken in German and is also a small region within Germany having the largest number of breweries per population ratio in the world. Franken was also the birthplace of Wehrmann’s family and the namesake for the family brewery in Germany and now his own brewery in Texas.

Featured Beer: SilverStar Bock

5% ABV, 18 IBU

SilverStar Bock is a combination of Franconia’s German and Texas heritage. It is brewed with a blend of Two Row, Munich, and Caramel malts then finished with some Northern Brewer Hops that gives this Bock ale a malt sweet aroma with caramel and a slight hop note in the finish.

Food Pairings:

Roasted meats, stewed fruit, mature cheese, sausages

Recipe

Bratwurst & Braised Red Cabbage
4 German Bratwurst
1 (12 oz) beer
3 cups water
2 tablespoons olive oil
1/2 head red cabbage, sliced thin
1/2 red onion, sliced thin
1 apple peeled, cored, and grated
2 tablespoons brown sugar
12 ounces apple juice
1 teaspoon salt

Place the bratwurst in a saucepan and pour in the beer and water. Bring to a simmer and cook for 15 minutes or until sausages are cooked through. Set aside.

Using a Dutch oven or deep skillet, heat the oil over medium heat. Add the cabbage, onion and apple and stir to combine. Let the cabbage cook until slightly soft, about 5 minutes. Stir in the brown sugar until it melts into the cabbage. Add the apple juice and bring to a boil. Reduce to a low simmer and cover with a lid. Cook for 15 minutes or until cabbage has softened and most of the liquid has been absorbed.

In the last 5 minutes of cooking, add the bratwurst to the cabbage. Put the lid back on the pan and let the bratwurst reheat in the cabbage. Serve the bratwurst on a bed of cabbage.

Published 6/3/19

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