Finally. A real beer.

Posted at 1:34 pm by Patrick under Zurich + Brussels:2006

After a somewhat disappointing beer hunt in Zurich, I knew Brussels wouldn’t let me down.

I’m at the Ibis hotel at BRU airport, and need a quick beer while waiting for the next shuttle to the airport train station. The hotel bar’s beer list includes standouts like Orval, Westmalle Tripel, Rodenbach, Chimay Blue and my choice, Rochefort 8.

I may not need to make that shuttle after all.

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The view from the hotel shuttle

Posted at 12:28 pm by Patrick under Zurich + Brussels:2006

You’ve gotta love free hotel shuttle busses. This one is wrapped in advertising, and has a limited view through the windows.

I can’t decide if this photo is artsy, or makes the bus look like a prison.

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Name that background

Posted at 6:40 am by Patrick under Zurich + Brussels:2006

I am enjoying a weissbier here at my lunch spot for the day, the Johanniter Bierkeller just off the Bahnhofstrasse.

It is a typical restaurant for this region — unassuming but cozy (and plenty smoky). Since it is a beer hall, it has some requisite breweriana around. Copper mash paddles, hop sacks and the copper wort chiller behind me all give a quaint feel to this place which has a dance hall upstairs that’s open until 4am.

Prices are not high for Zurich, and are reasonable by American standards too ($4.25 for a pint and $11 for the roesti). I’d stop by again if I come back.

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First Zurcher beer

Posted at 6:29 am by Patrick under Zurich + Brussels:2006

I’ve settled in for some lunch and my first local beer.

This is the local dunklesbier, Feldschlosschen Dunkel Perle. Being a dark lager, it is quite malty. It is not at all hoppy or bitter. The most I can say about it: tasty, but nothing entirely Swiss about it.

Prost von die Schweiz!

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Lunch goodness

Posted at 6:27 am by Patrick under Zurich + Brussels:2006

This roesti lunch shows the multi-national influences on Swiss cuisine.

The base of shredded and pan-fried potatoes covered in Emmenthaler cheese is very Swiss. The bacon on top and laced throughout the dish is very German. The fried egg on top and butter the entire dish was cooked in are French influences.

I’d say this is the best tasting mutt of a meal I’ve had in some time.

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