The SMWS hosted a ‘Whisky & Burger’ summer pairing event in Nuremberg in July, following on from ambassador Ralf Dänzer’s steak and whisky tasting last year.
Over 30 Society members gathered at Nuremberg’s main train station to travel together by bus to the Nemsdorfer Hofgarten. Ralf welcomed them and led them through the beautiful beer garden with its impressive backdrop. Meanwhile, Frank, the Burger Master of the evening, lit the fire pit to prepare the burgers using meat from Römer Beef.
Ralf had selected seven different Society bottlings for the evening, including selections from distilleries 4, 44, 6, 53, and 95. Additionally, rye and bourbon whiskey were also present. Specifically for the event, Ralf had created and aged a special blended malt in a two-litere cask, consisting of the bottlings Cask No. 42.80: Das Salz in der Schaluppe and Cask No. 53.401: Nutty peaty sweetie.
Participants were served hamburgers or cheeseburgers with coleslaw, and were able to choose which whisky they wanted to pair with their burger. In the second course, Franconian sausages were served, enhanced with whisky from distillery 53. The meal concluded with grilled pineapple glazed with honey.
Amid a cheerful atmosphere, discussions about whisky and other topics continued until late in the evening. The event further showcased that the SMWS is known not only for its whisky but also for fostering a sense of community. As a parting treat, each participant received smoked sausages perfected with a bottling from distillery 13.
Once again, there was a desire for a continuation next year. Ralf will surely come up with something special for the upcoming year as well!