Ostrich economy
A tavern is one of winemakers seasonal and wine farmers or day open guest operating , in which the producers at certain times of their self-produced wine market directly . Regionally, the following terms are used for this type of gastronomy: In Germany, ostrich economy (in the Rhineland and in Rheinhessen ), besenwirtschaft , Besenwirtschaft or, for short, Besen (in Württemberg ), Kranzwirtschaft (in Baden ), Rädle and Rädlewirtschaft (in the Lake Constance region ) as well as Hecken- , Häckerwirtschaft or Maienwirtschaft (in francs ). In Austria, the terms Buschenschank or Buschenschenke as well as Leutgebschank are used for similar forms of gastronomy , in Switzerland the terms Besenwirtschaft , Besenbeiz or Buschenschenke .
Smaller dishes to go with the wine are often served in ostrich taverns. An open ostrich tavern can be recognized by a branch, broom, wreath or similar utensil set up like a symbol. This is also what the Austrian term “unplugged” refers to for the opening times of the restaurant.
definition
An ostrich economy is basically connected with the serving of self-produced wine by a winemaker in his rooms or in the wine cellar . The ostrich economy does not fall under the concept of trade and is therefore free of permits and taxes. However, the license is only free if certain requirements are met, some of which are regulated differently in the federal states, but agree on essential points (see section on legal bases ).
The rooms for an ostrich restaurant have different characters. In addition to brooms furnished in a restaurant-like manner (Swabian short name for a broom bar), there is also the barn, which has been provisionally converted with simple benches. In earlier decades, the vintners are said to have cleared out their apartments or the cattle shed.
Emergence
As a historical precedent for Straußwirtschaft usually is adoption Capitulare de villis Charlemagne quoted from the year 812 - in this wine-growers, the company was reportedly allowed to "rim economies" by an off-hook wreath of vine or ivy identified were. The Landgüterverordnung Capitulare de villis vel curtis imperii does not contain any references to ostrich farms. The translation of the Coronas de racemis as 'wreaths of grapes' is incorrect. Rather, it is about " ironing ". These are the shoots of a vine that, when long enough, are bent down and tied to the trunk.
Historically, there were similar rights for brewers . In Munich until 1799, in the summer after St. George's Day on April 23, only two brewers were allowed to pour the previously brewed summer beer, which was hopped to protect against spoilage . The right changed every three to five days and the authorized serving was marked with a green wreath.
Food offer
The typical dishes offered in ostrich taverns are usually simple and include: a .:
- Schlachtplatte (pudding / liver sausage and sauerkraut )
- Spundekäs (in Rheinhessen and Rheingau)
- Bibbeliskäs (in Baden)
- Weck, Worscht un Woi (in Rheinhessen, Rheingau and the Palatinate)
- Palatinate Saumagen (in the Palatinate)
- Maultaschen with potato salad (in Württemberg)
- Boiler meat (in Württemberg)
- String sausages with mustard and potato salad (in Württemberg)
- Sausage / cheese platter (vintner plate)
- sausage salad
- Onioncake
- Tarte
- Bratwurst and cabbage
- Blue points (in Franconia)
- dressed camembert (in francs)
- Cooked cheese (in Franconia)
Elaborate dishes are not allowed.
Legal bases
The Licensing Act of the Federal sees in § 14 before GastG that the countries by ordinance may adopt precise rules for allowing freedom of taverns; § 14 GastG also stipulates that a time frame of four months is available for this, with the option of dividing these four months into two contiguous periods.
In the course of the federalism reform in 2006, the federal states were given exclusive legislative competence for restaurant law. The current Federal Catering Act remains valid, unless the federal states make use of their competences by enacting their own catering laws. So far, the federal states of Baden-Württemberg , Brandenburg , Bremen , Saxony and Thuringia have enacted their own restaurant laws as state law. As before, all other countries regulate the enforcement and special implementation of the Catering Act through their own catering ordinances. In this respect, there may be country-specific deviations in the regulations.
For the field of ostrich farms, the federal states with wine-growing areas i. d. R. issued regulations in their restaurant regulations, the other state laws do not include regulations for ostrich farms. The regulations in the individual federal states tend to be similar, but there are differences in the details.
What all state regulations have in common is the determination that an ostrich economy is free of permission for the applicable time frame. However, the operator must inform the relevant trade office in advance about the period of the serving. The ostrich economy may u. a. not be associated with any other bar, restaurant or accommodation facility. The serving must take place at the place of production, renting premises for serving is generally not permitted. Only cold and simple warm dishes may be offered.
In particular, the division of the available time frame into two contiguous periods of time is regulated differently in the federal states (e.g. in Saarland , the division is not permitted in accordance with Section 13 (1) Restaurant Ordinance), the specific location of the ostrich restaurant (e.g. . In Hesse, according to Section 4, Paragraph 1 of the Ordinance on Responsibilities under the Trade Regulations and the Restaurant Act and on the operation of ostrich taverns, serving at the place of residence of the owner of the winegrowing business is permitted) as well as a limit on the number of seats in the ostrich tavern; There is regularly a limit to 40 seats, but not in Saxony-Anhalt and Rhineland-Palatinate , whose restaurant regulations do not recognize this restriction.
In addition, the provisions of the Federal Catering Act apply to Strauss taverns if there are no special regulations in the respective state catering laws.
Regional names
Strauss taverns can be found in almost all wine-growing regions in Germany, but they are v. a. On the Ahr , in Baden , in the Rheingau , in Rheinhessen , in the Saale-Unstrut region , in Saxony and the Palatinate , on the Moselle , Saar , Ruwer and on the Nahe . The name comes from the fact that as a sign that the restaurant is open, a bouquet, e.g. Sometimes with colored ribbons, it was hung at the entrance.
In Württemberg such facilities are called Besen or Swabian Besa . The name broom is derived from the brushwood broom on the door, which the broom uses to indicate that it is open. A mostly red light bulb is often used as an additional signal. Brooms are particularly common in the greater Stuttgart and Heilbronn areas . The name Rädle or Rädlewirtschaft is also common , especially in the Lake Constance region. Broom with wine serving hot in the Swabian Most broom .
In Franconia , such restaurants are called Häckerwirtschaft (from Häcker = Franconian for winegrowers) or Heckenwirtschaft (or Häcke / Hecke for short ).
There is a similar tradition with beer, the Zoigl .
Similar economies
Austria
In Austria there are similar forms of such an economy with the "Buschenschank" or with the Heuriger (derived from "Heuriger" wine, which by law may only be served as a Heuriger up to a certain age ). While in the Buschenschank - regulated in § 111 of the Austrian Trade Regulations and in the Buschenschank laws as provincial laws of the federal states - alcoholic beverages from the company's own premises as well as cold dishes may be offered, a trade license is required for the expansion to include hot dishes (for a Heurigen buffet) for a hospitality business.
The name "Buschenschank" is derived from a pole on which a green bush or brush is stuck in front of the entrance. In Vienna, for example, this "Buschenschankzeichen [...] has to consist of a pine, fir or spruce bush." (Section 6 (2) Vienna Buschenschankgesetz). In parts of Lower Austria , the Buschenschankzeichen is a plaited straw wreath .
Switzerland
This special form of “bar areas and restaurants” as a sideline for agricultural businesses is regulated in Switzerland in the respective cantonal hospitality laws and is also called “Besenbeiz”, “Besenwirtschaft” or “Buschenschenke” depending on the region.
literature
- Brockhaus encyclopedia in twenty-four volumes . 19th edition. Volume twenty-first: Sr – Teo. FA Brockhaus, Mannheim 1993, ISBN 3-7653-1121-9 , article "Straußwirtschaft, Besenwirtschaft, Häckerwirtschaft, Heckenwirtschaft", p. 315 .
- Holger Vornholt, Joachim Grau: Wine Encyclopedia. With the wine lexicon A – Z by Hans Ambrosi . with permission from Gräfe und Unzer Verlag, Munich. Serges Medien, Cologne 2001, entry "Straußwirtschaft", p. 856 .
Web links
- Search for "Strausswirtschaft or Besenwirtschaft" in the German Digital Library
- Explanation: "The question: the broom economy" from the arte broadcast Karambolage episode 289 of January 27, 2013
- Restaurant Ordinance (GastVO) Rhineland-Palatinate of December 2, 1971
Individual evidence
- ↑ Holger Vornholt and Joachim Grau offer the following regional synonyms in the "Wine Encyclopedia" in the article "Strausswirtschaft": "Ostrich farming", "Besenwirtschaft", "Heckenwirtschaft", "Maienwirtschaft", in Austria "Buschenschank", formerly also "Leutgebschank".
- ↑ Brockhaus encyclopedia in twenty-four volumes. Nineteenth, completely revised edition. Twenty-first volume: Sr-Teo , FA Brockhaus GmbH, Mannheim 1993, ISBN 3-7653-1121-9 , DNB 930739450, p. 315, article Strausswirtschaft, Besenwirtschaft, Häckerwirtschaft, Heckenwirtschaft .
- ^ According to: Holger Vornholt, Joachim Grau: Wein Enzyklopädie. With the wine lexicon AZ by Hans Ambrosi (with permission from Gräfe und Unzer Verlag, Munich). Serges Medien, Cologne 2001, p. 856, entry Straußwirtschaft .
- ↑ www.aryabhata.de Proof of the legend
- ^ Volker D. Laturell : Popular culture in Munich. Essays on customs, musical folk culture, folk dance, costumes and folk theater in a city of millions. Buchendorfer, Munich 1997, ISBN 3-927984-63-9 , p. 52.
