Beer Horn

Beer Horn

www.beerhorn.jp
東京都港区赤坂3丁目17ー8 土橋ビル b1 / Beer Horn is a Beer Pub Restaurant in Akasaka where you can drink our craft beer from REAL Beer Horns! All Draught Beer and Stone Oven Food.
Beer Horn
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Nutella Banana Crepes with Knob Creek® Bourbon Butterscotch Sauce by Chef Amy Jurist | The Good Pour

The original Knob Creek® Kentucky Straight Bourbon, still made in small batches to exacting standards. 100 proof bourbon just like pre-prohibition whiskey.

Grilled Bratwurst w/ Onions Braised in Beer

Grilled Bratwurst with Onions Braised in Beer and Mustard recipe: Brats and beer are a great combination.

Kölsch Horn Beer Horn's Kölsch-Style Beer! Great Authentic Flavour!  Try together with our Fire Roasted Chicken or Halb Hendel if you would rather!  Or try it with a Bretzel... Great Combination!

Try together with our Fire Roasted Chicken or Halb Hendel if you would rather! Or try it with a Bretzel.

Michigan...thought I would add to ur Michigan parade

you know you are from the "mitten". most of these are so true. except the "pop" thing. I've always called it "soda" :)

Against Hoppy Beer - Slate Magazine Article  The craft beer industry’s love affair with hops is alienating people who don’t like bitter brews.

Against Hoppy Beer - Slate Magazine Article The craft beer industry’s love affair with hops is alienating people who don’t like bitter brews.

Hot Queso and Corn Tortilla Chips at Beer Horn in Tokyo!  Great Beer Snack!

Hot Queso and Corn Tortilla Chips at Beer Horn in Tokyo!

Apfel-Griebenschmalz (apple greaves dripping) Piggy-backing, pun intended. One of the hardest parts about not writing in your native language is to find proper terms for recipes and dishes that are regional specialties. Like today’s recipe. We refer to it as Griebenschmalz or Grammelfett, a typical German and Austrian specialty served as a spread on crisp sourdough or rye bread and oftentimes found in beergardens or as a no-fuss, down-to-earth Brotzeit in Bavarian restaurants.

Griebenschmalz or Grammelfett. My grandma made this spread for my grandpa every winter. It was a special treat shared only with those of old fashioned good palate. I love this on homemade black bread.