GERMANY’S MOST CREATIVE BARTENDERS AT PROWEIN 2020 "SAME BUT DIFFERENT" SHOW - Food & Beverage Magazine

GERMANY’S MOST CREATIVE BARTENDERS AT PROWEIN 2020 “SAME BUT DIFFERENT” SHOW

A world-class program awaits visitors to the “same but different” trend show at ProWein 2020, International Trade Fair for Wines and Spirits (March 15 — 17, 2020 at the fairgrounds in Düsseldorf, Germany). The center of the special exhibition in hall 7.0 will be the BAR, organized by prize-winning bar expert Stephan Hinz. For ten years, the Berlin native has shaped the German bar scene with his experimental methods and unusual concepts. “I am delighted that Stephan Hinz agreed to host of our “same but different” BAR. He shapes the scene not only with his creative ideas and cocktail art, but also with his groundbreaking system solutions for bars and hip urban restaurants,” stated Nicole Funke, Senior Project Manager of ProWein.

The focus of the “same but different” BAR and the Education School with its two “classrooms” is on cocktail classics like Gimlet, Martinez or and gin Fizz. Some of the most creative bartenders in Germany will serve their innovative version of these favorite drinks. The use of aromatic additions, including twisted lemon, lime or orange peel adds surprising nuances to the classic. The use of sous vide and rotary evaporators also gives new impulses to the cocktail classics. Another key factor: the choice of ingredients can turn a cocktail classic upside down. Stephan Hinz and six bartenders from Berlin, Düsseldorf, Hamburg and Cologne will demonstrate this during ProWein at fixed show times (at 1:00 and 3:00 pm daily) with their signature drinks:

 Lars Holzem is the long-serving bar manager at Cologne’s prize-winning Little Link. For ProWein he will combine classic bar craftsmanship and avant-garde techniques with unusual cocktail ingredients like salmon and mushrooms. His drink is called the Woolton’s Trick and was inspired by the Gimlet ( March 15 at 1:00 pm).
 Mohammad Nazzal has spent many years at Cologne’s Al Salam, pairing world-class food with high-quality cocktails. He incorporates oriental ingredients such as date syrup and tarator foam. His signature drink is the Les Saveurs du Levant, inspired by the paloma (March 15 at 3:00 pm).
 Ruben Neideck bears the title “Bartenders of the Year 2020” and uses a weekly changing menu with a regional focus in Berlin’s Velvet Bar. With wild gathered ingredients and unusual combinations he proves how exciting seasonal flavors can be. In Düsseldorf he will present Strawberry & Woodruff, inspired by gin Fizz (March 16 at 1:00 pm)
 Richard Dührkohp has been the bar manager responsible for the four bars of the Hotel Tortue Hamburg since 2018. In cocktails he experiments with ingredients such as chestnut, parsley and olive herb. At ProWein he will present his Monkey Business, inspired by Old Fashioned (March 16 at 3:00 pm).
 Carsten Moeller, bar manager for the renowned Capella Bar at Breidenbacher Hof in Düsseldorf, sets modern impulses with a bar menu in manga style and unusual drink presentations. He will present his Auriga, inspired by the Martinez, at ProWein (March 17 at 1:00 pm).
 Andreas Andricopoulos is bar manager of the Golvet above the rooftops of Berlin, where creative star cuisine meets extraordinary drinks. He will show his skills at ProWein on March 17 at 3:00 pm.

Craft beer food pairing:
“The entire program of the “same but different” BAR and the connected classrooms is a vivid reflection of the extremely lively craft scene – whether in the area of spirits, beers or cider,” explained Nicole Funke. Now in its third year, the special exhibition will be bigger than ever before, with over 120 exhibitors from 25 countries. The educational events are scheduled for 2:00 and 4:00 pm daily, with classroom 1 dedicated to spirits and classroom 2 focused on craft beer.

Arne Wildner, a beer sommelier and passionate advocate of craft beers since 2013, will provide information on practical aspects such as optimal drinking temperatures, suitable glasses and alcohol content of the various craft beers. One particular point of interest will be “Craft Beer Food Pairing”. The Brewer Talk on March 16 (5:30 – 6:30 pm) with Axel Ohm (ÜberQuell), Michael Lembke (BRLO), Jeff Maisel (Maisel & friends) and Lars Großkurth (Landgang Brauerei) will round off the craft beer program.

Cider presentations with Gabe Cook
Very interesting will also be the program around cider. Gabe Cook will present the sparkling drink daily at the “same but different” BAR. For more than ten years, he has been well known in the cider scene and has long since made a name for himself as a preserver and innovator in the cider culture. A highlight will be his presentation of the Ramborn cider on March 16 (12:00 pm), a Luxembourg cider house devoted to reviving old apple varieties while also protecting the environment.

Participation in all classroom events is included in the ProWein ticket and registration is not necessary — attendance is on a strict “first come, first served” basis. For a current overview of the ‘same but different’ exhibitors:
https://www.prowein.de/de/same_but_different/same_but_different

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