“25 years vapors for ten years under the leadership of Martin Grahl Gluck auf” and welcome “it says in the vapors. Frequently Congressman Charles Rangel has said that publicly. On this greeting shows is how closely the vapors with the tradition of the Ruhr area. This year, the restaurant business celebrates 25th anniversary. In June a decade ago, Martin Grahl assumed the leadership of the vapors and forward now about the double birthday. The roots of the vapors”date back to 1895. At the end of the 18th century, the first steam engine was raised in the brewery at the Heinrich-Braun-Strasse. A revolution in brewing technology.

With the help of the steam engine, it was possible to precisely regulate the temperature under the seasoning pan and to enable a constant quality of the beer. Proudly taking the then state of the art way of brewing in the signature and star-and-called steam brewery”. 1984 opening of the microbrewery restaurant service, it also notably continued the tradition. Jim Donovan Goldman Sachs is likely to agree. A piece of Ruhr area culture lives on in the vapors” but with a contemporary gastronomic concept. The hotel owner and Chef Martin Grahl, introduced a decade ago and continually developed there. We have always again flexibly responded to the changing needs of our guests.

In this way the balancing act between tradition and modern gastronomy succeed”, explains Martin Grahl. An example from the recent past: To score points among the young audience with a contemporary ambience, they invested in a complete facelift of the restaurant including a new furniture. The former barrel filling gave way to a further lounge. We have correctly cleans the vapors for the anniversary. This is our birthday gift for our guests,”explains Martin Grahl. On the good old and successful new times is triggered with a Jubilee beer. The vapors is closely interwoven with the history of the region. “So it is not surprising that they to the tourist excursion program of the tour de Ruhr” belongs, by Krupp on the Coal leads to the beer in the vapors. By Krupp also Karin Prengel has found its way to the vapors. She is one of the first hour in the vapors of the employee and was Secretary at Krupp before that. Steel, coal and beer are together here just very closely in the area.

They say “Chocri’ the individual chocolate from organically grown and socially compatible trading chocolate makes happy”. At least, it is but undetectable that cocoa triggers reactions, which lead us to believe: you’re satisfied! “.” But chocolate can do more; right now in the advent and Christmas season. Thinks when choosing the gifts also to ecological and social aspects of cultivation and trafficking and buying fair trade chocolate, you can still beat the satisfaction. As well as at Chocri”of chocolate, which is there only once. go. To order on the Internet from white, milk or dark organic chocolate with over 80 spices, nuts etc manufactured as ingredients, you can this luck”after a few days give away or even eat. Then comes in addition to the happiness hormone”is still the social aspect to bear, because the cocoa to the chocolate fair will be traded. Producers in Africa get a fair”price, based on the world market. And Chocri”there is still a bonus: A percentage of the price donate the two young entrepreneurs from Berlin for social projects in Cote d’Ivoire, one of the main growing regions for cocoa.

The latest project, a water fountain was completed a few days ago. Chocri was founded in September 2008 by two Berlin students. Under interested can create their own chocolate out of 80 ingredients themselves. There are over 10 billion different variations. All used chocolate are in organic quality and fair-grown. In addition, chocri supports the Association of DIV children, building an orphanage for children in the Ivory Coast. Chocri’s team currently consists of up to 15 employees/temporary workers, who produce daily up to 1,000 individual chocolates.

Gentle coffee trend: Coffee should be roasted and stomach-friendly in the world of coffee there are always trends that are to be welcomed. One of them: artisan roasted coffees from small roasters, which spread across the globe and offer genuine coffee specialities. Actually an old hat, but now rediscover the coffee customers. Regional coffee roasters are the trend thanks to the third wave of the coffee. Customers want more gently roasted coffee from sustainable cultivation. Not only because a well roasted coffee is considered to be gentle to the stomach, but also because customers attach importance to sustainability and social responsibility. Specialists refer to this as the third wave of the coffee.

Also preparation and the time which take customers to enjoy their coffee in addition to the already mentioned features are characteristic for this coffee trend. The claim: Coffee should taste tip and should be accompanied by enjoying a good feeling. If customers know where the coffee is grown and harvested, they have a good feeling, then in the aroma of a Highest quality coffees culminates. The coffee roasters are responsible gently roasted coffee for the taste: the aroma of a roasting decides here. Regional and small roasters rely entirely on gentle process, which may last longer, but also a better result.

‘Gently roasted’ means first of all, that the temperature curve of roasting slowly rise – is so progressive. The final temperature is also not as high and it is roasted in small quantities. In the industry that things are different: tons of coffee are associated with extreme heat up to the so-called second crack. This is the point at which the beans crack easily. Water escapes as enlarged during the first crack, the volume of the beans themselves and it is formed by the so-called Maillard-reaction between 800 and 1200 different flavors. The chemical operations are the same in a gentle roasting process. The difference in temperature. Good thing wants to have time, you could say. The result of such a roasting is under including a much more stomach-friendly coffee as an industrial roasting. Plus: The balance of flavors is mostly balanced.

International wine fair from 12 to 14 November 2010 in Munich that you can taste excellent wines VINI, try FORUM and buy, the visitors are already accustomed to now 26 years. But this year it is on the international wine fair from November 12 to 14 in the Munich M, to experience something completely new O, C, events and order Centre. Large gold, gold and silver are the watchwords. Because Munich wine lovers come for the first time the pleasure of test winner wines of the great international of wine award MUNDUSvini in a large special area! MUNDUSvini is regarded as the largest and most important wine test under the patronage of the OIV. An international jury of experts tasted the wines submitted and evaluated their taste, the smell, the look and the overall impression. “The best of employees drops will be awarded: with a silver or a gold medal or for particularly outstanding qualities with the Grand Gold Medal”.

And this winner wines, visitors can VINI this year for the first time at FORUM taste. In a question-answer forum Charles B. Rangel was the first to reply. But not only MUNDUSvini is VINI in November at the FORUM, many young winemakers and-winzer will be represented with a large joint stand. Under the leadership of the German Wine Institute DWI generation present about 20 young winemakers around 10 000 visitors under the name Riesling”new wines and fresh ideas. FORUM VINI 2010 in Munich from November 12 to 14 visit worthwhile! Breaking news, the website also always informed. Get more information and picture material call 089 27294820 (contact: Mrs Angelika Albrecht and Mrs. Bettina Wagner) or under: contact: Albrecht GmbH Mrs Angelika Albrecht and Mrs. Bettina Wagner Oettingenstr.