Broom economy
Besenwirtschaften are seasonally open wine bars in which the producer (winemaker) is allowed to serve his own wine.
Depending on the area of origin, the names of broom farms differ greatly. The most common are:
- Besen - Besenwirtschaft (Württemberg & Switzerland)
- Ostriches - Straußwirtschaft (Rhineland & Rheinhessen)
- Kränzle - Kranzwirtschaft (Baden)
- Rädle - Rädlewirtschaft (Lake Constance region)
- Häcke - Heckenwirtschaft / Maienwirtschaft (Franconia)
- Buschenschank / Leutgebschank (Austria)
Identifying features
Just as the names of broom pubs are different, so are the signs or characteristics by which wine lovers can recognize seasonal bars:
- The brushwood broom is the most common , as can be seen in the picture - often with colored ribbons. It is used in taverns, but also across the board for all names.
- Strausswirtschaften do not get their name from the bird of the same name, but from a bouquet of twigs and flowers , which is also intended to draw attention with colorful ribbons.
- Wreaths, on the other hand, can be recognized by the hanging wreath of vines and / or ivy .
- Rädlewirtschaften show themselves, as already contained in the name, with the help of a wheel, mostly an old wagon wheel made of wood with spokes, decorated with vines and colored ribbons.
- Nowadays you can often find signs that contain the corresponding symbol.
Framework conditions for “real” and “fake” brooms
Real brooms
The real brooms are the original brooms. These are to be understood as a small side pillar for the winemaker and therefore do not require a restaurant license. However, there are also legal requirements for these businesses - real brooms must therefore adhere to the framework conditions of the broom ordinance of the regional council.
The main contents of the regulation:
- The company may open for a maximum of 4 months per year over 2 periods. Therefore, real brooms open once in spring and once in late autumn after the grape harvest.
- The Besenwirtschaft may have a maximum of 40 seats
- The kitchen may only offer cold or simply prepared dishes. This also results in the typical obsessive-eating.
- The broom bar must be at the location of the wine-growing business
- In order to ensure hygiene when handling food even without a license, all persons who come into contact with the food must take part in a training course on the Infection Protection Act and be able to present this certificate from the health department at any time.
- The fruits for the production of the wine must have been produced in-house, regardless of whether they were produced on the property's own property or on the basis of another right of use (e.g. lease or usufruct).
- When placing wine on the market, there is an obligation to keep a "cellar book".
- The records must show the origin, the day of harvest, the must weight of the grapes, any enrichment, deacidification, sweetening, any rearrangement, any blend of variety, origin, vintage and location.
- In addition to serving and distribution in the broom bar (during opening), no sales may take place.
Fake brooms
The fake brooms are taverns with traditional gastronomic license and serving permit. These businesses are also mostly run by winemakers, but are not subject to the strict rules of the Broom Ordinance, but can be open all year round or for a longer period of time. The winemaker is also allowed to run a farm shop with continuous wine sales.
Typical broom food
The broom regulation for real brooms stipulates that only cold and simply prepared warm dishes may be served.
Examples of the dishes of a real broom are therefore:
- Lard bread
- Cheese cubes
- Cheese bread
- Winemaker's cheese
- Slaughter plate
- Liver and crackling sausage
- Boiler meat
- sauerkraut
- potato salad
- Maultaschen
In fake brooms there are no culinary limits. In addition to the typical dishes, you can often find good, traditional German cuisine here. More and more vintners want to offer their guests first-class cuisine in addition to high-quality wine, so that, depending on the region, even star cuisine has moved into the Besenwirtschaften.
history
Today taverns are part of every wine region; its origin is widely regarded as a consequence of the decree of Charlemagne in the year 812. The estate ordinance should allow winemakers to sell their home-grown wine, but unfortunately this seems to be due to a translation error today.
Excerpt from the Capitulare de villis vel curtis imperii :
“We want our bailiffs to receive those vines as fiefs that belong to their area of office, to refine them and to fill the wine themselves into good vessels and to be painstakingly careful that they are not damaged. They should buy other particularly good grapevines so that they can be grown on our farms. And when there is a surplus of wine available that has to be sent to our farm, we should be made aware of this so that we can arrange what is our will. "
The decree also provides specifications for quality improvement, such as the use of barrels with iron rings instead of wineskins, that grapes should no longer be trampled for hygienic reasons and the number of ironing a vine should produce, but no release for the sale. However, many winemakers still refer to the origin of the regulation and interpret the open end ("what then is our will") according to their conviction.
swell
- ^ H. Vornholt, J. Grau: Wein Enzyklopädie . Serges Verlag, Cologne 2001, p. Article ostrich economy .
- ↑ Further details on legal regulations, hygiene and labeling can be found in the leaflets of the direct marketing working group "Law 1, 2, 3 and 4", in the leaflet "Hygiene in the company" and in the leaflet "Food labeling" issued by the regional council
- ↑ according to § 43 Infection Protection Act
- ↑ Heinz Jacobi: Translation of the Capitulare de villis vel curtis imperii. Wetterhuhn-Verlag, 2001, accessed on November 18, 2018 .