Tartex Organic Dinner Spreads

Today it is hard to imagine, but until the 19th century no beer was brewed during the whole summer in Bavaria. Because back then mostly bottom-fermented beer was drunk, whose fermentation had to take place at temperatures between four and eight degrees. The hot boilers often caused devastating fires in the breweries during summer time. From 1539 brewing was prohibited as a precaution between April 23rd and September 29th by the brewing law. In order to not leave the population high and dry during this period, a large beer inventory had to be stocked up. Therefore, the beer was strongly brewed in March and April to make it durable until the summer. Because this "March beer" was not pasteurized, it could get spoiled quickly at higher temperatures. To also serve it during summer the brewers had to come up with an idea, because industrial cooling systems did not exist yet. So the breweries started to put the precious amber nectar into storage in deep beer cellars. In Munich these cellars were among others created in the banks of the river Isar. Because of the high water table, here one could not dig as deep as usual. To further reduce the cellar temperature one covered the soil of the river banks with gravel and planted chestnut trees. Their shallow roots did not affect the basement vaults and the large leaves provided adequate shade.

It was not long until the first brewers began to set up benches under the chestnut trees and served the beer right there: The beer garden was born. The shaded beer serving places were soon one of the favourite destination in Munich. But the beer garden enthusiasm was not shared by all. Several Munich innkeepers were afraid that customers would migrate during sunshine and complained to the king about the brewers. However, in 1812 King Max I. allowed the Munich breweries to serve beer in Minuto (only in a glass) and bread over their beer cellars. The selling of other food and drinks, however, remained particularly prohibited. Therefore, visitors of the beer gardens just brought their own food. This tradition has been preserved up until today in Upper Bavaria and Upper and Central Franconia. However, the "Brotzeit" (light meal) is by no means limited to the beer gardens or Bavaria. The savory snack belongs as much to German culture as Teatime to England. It comprises a few slices of bread, and there is usually ham, cheese, sausage, brawn, etc. This snack is usually rather simple, but it satisfies the appetite. Whether on a hike, at work or during a break there is always time for a light meal.

If you do not want to eat animal products, you don’t have to go without a "Abendbrotaufstrich". The vegan dinner spreads from Tartex are as hearty and flavourful as the best meat paste. High-quality vegetable ingredients such as tomatoes, paprika or sunflower seeds are the basis for the delicious varieties. Not only vegans will find these spreads irresistible. Those who like Mediterranean and hearty flavours will love the Organic Cherry Tomato Rocket Spread. Tasty tomatoes and the delicate-bitter note of rocket meet in a particularly delicious liaison. The Organic Tomato Olive Spread, also has an enchanting Mediterranean touch. Selected green and black olives give this vegetable spread its inimitable taste. It is a real treat, especially on dark wholemeal bread.

The Organic Pepper Trio Spread, on the other hand, focuses on local ingredients. Red, yellow and green peppers in combination with tomatoes ensure classic vegetable enjoyment. In contrast, the Organic Spicy Tomato Spread has it all: Tomatoes, peppers, olive oil and a touch of chilli provide the necessary pep to pamper all your taste buds. This spread does not stay in the glass for long, but will be remembered for a long time. The Organic Dinner Spreads from Tartex are like a visit to the farmers market - only with a screw cap.