Beer from northern Germany
Cheers! Beer is an integral element of German culinary culture and has been for at least 4000 years now. In recent years, the brewing landscape has become much more diverse. Some two dozen breweries offer their specialities at our event. They are all united by the desire to create liquid works of art using carefully selected ingredients. Some have developed new recipes and brewing techniques, while others have revived traditional types of beer which have been forgotten. Taste this diversity for yourself - and please feel free to talk shop and discuss methods!
Wennerstorf Apple Day
The highlight of the apple season. Apple lovers from all over the region come together at the museum's Wennerstorf farm. Experts from the Pomologen-Verein present unusual and heritage varieties as well as identifying apples brought along by visitors from their gardens. Three to five healthy apples are enough for this. Eckart Brandt, who rescues heritage apple varieties, presents a large display of apples, while tree nurseries and fruit merchants sell unusual heritage and new varieties of apples.
Potato day
A day in honour of the potato The ‘lemon of the north’ has so much to offer. It is available in many different varieties, a wide range of colours and is one of the few products for which there is no EU standard. Potatoes were particularly popular in the 19th century, eaten as a staple food and providing a livelihood for many people. The potato festival is both an opportunity to buy unusual varieties and also to discover numerous potato-related ingredients and recipe ideas.
From pig to sausage – then and now
We are continuing the old tradition of celebrating the slaughter of an animal with a feast These feasts were once a wintertime highlight and an important part of rural culture. Visitors to our 1804 living history area can see how animals were turned into food 200 years ago. They can also learn about the modern master butcher's craft, watching a butcher joint one of the museum pigs while explaining the next steps in professional meat processing. It goes without saying that our slaughter feast only includes home-made dishes produced at the museum - just like in the old days. These dishes include 'Schlachtbrühe' butcher's broth and Grützwurst' blood sausage. Everything is highest quality and contains no flavour enhancers, stabilisers or emulsifiers. The tasty meat is sourced from our Bentheim Black Pied pigs.
