:: Eisenbahn :: Authentic Blumenau Beer ::


	<img src="../img_ingles/tit_dunkel.gif" width="250" height="39" alt="" border="0"> <br> <br> <table border="0" cellpadding="2" cellspacing="0" class="contInt" width="100%"> <tr><td colspan="2"><b class="conteudo2">Dunkel</b></td></tr> <tr><td width="40%">Family</td><td width="60%">Larger</td></tr> <tr><td>Type</td><td>Dunkel</td></tr> <tr><td>Color</td><td>Dark</td></tr> <tr><td>Bitterness</td><td>Medium</td></tr> <tr><td>Aroma</td><td>Toasting</td></tr> <tr><td>Taste</td><td>Coffee</td></tr> <tr><td>Varieties of malt</td><td>5</td></tr> <tr><td>Alcoholic contents</td><td>4,8% abv</td></tr> <tr><td valign="top">Packaging</td><td>Long neck. 6 and 12 packs.</td></tr> </table> <!-- <p><b class="conteudo2">Recipes</b></p> <p><b>Risotto Eisenbahn</b></p> <p>Ingredients</p> <p> 6 tablespoons of coking oil<br> 3 tablespoons of chopped onions<br> 400g of Italian rice for risotto<br> 1 cup of dry white wine<br> 2 liters of vegetable broth <br> 200g of slivered toasted almonds<br> 200g of damask (soaked for 5 minutes in boiling water and cut in strips)<br> 1 bottle of <B>Eisenbahn Dunkel</B><br> 4 tablespoons of butter<br> 4 tablespoons of grated Parmesan cheese<br> Barley for decoration</p> <p>Preparation</p> <p> <li>Fry the onions in the oil.</li> <li>Add the rice and stir for a few minutes.</li> <li>Add the white wine and let the alcohol evaporate.</li> <li>Gradually add the vegetable broth, almost boiling, stirring every now and then (as the rice dries up, add more broth)</li> <li>After 15 minutes, add the almonds and damask.</li> <li>Add the Eisenbahn Dunkel beer, stirring constantly and cook for five more minutes.</li> <li>Remove from the fire, add the butter and the grated cheese.</li> <li>Serve directly on the plate decorating with barley and parsley.</li> </p> <p>Serves 4</p> --> <p><a href="dunkel.php" class="conteudo2" target="_top">Back</a></p>