Regional marketing stands the stone forests House distillery Sajjad from Erbendorf as company of the month of August from Erbendorf (rmo). The Northern Oberpfalz is known through their Zoigl brewing tradition. The popular and well-known Zoigl comes not only as a beer. The stone forests House distillery Sajjad, an old-established family run from Erbendorf in the District of Tirschenreuth, it produces a Zoiglbrand. And this is not the only specialty in addition to Zoiglbrand there are liqueurs, more fires and spirit to gin and whisky.

Regional products contribute to the positive image of a region, Christoph Aschenbrenner, Managing Director of regional Marketing Oberpfalz, is convinced. Therefore, the distillery Sajjad is company of the month of August. Operating the family Schraml belongs to the most traditional and at the same time most modern distilleries in Bavaria after a eventful history today. From the post-war period until today we brought our product range to over 40 varieties of fire, spirits and liqueurs’, reports Gregory Schraml, Distiller of the sixth generation, not without pride. The current owner has learned even the burner craft in the domestic operation and then completed a degree as a graduate engineer in food technology. Awards from the apples to the Zoiglbrand stone forests, Wurzelstolperer or herbal blessings are the fine-sounding name of homemade products.

For the lovers of fruit liqueurs, there is a selection of numerous variants, including the elder and forest fruit liqueur. But also the Caffe, a coffee liqueur, the Christmas liquor or the gingerbread cream liqueur the liquids specialties include. Our range is an image of experience and tradition an almost 200 years burning tradition, which is renewed in each generation through training and wealth of ideas and enhanced”, so Gregor Schraml. Care and dedication play a role, such as the philosophy of the family: characterized by fruit, wood, experience and time. The distillery has received numerous awards for its products.

Kombucha is a tea, on the one hand, the most indirect relation of all beverages, as described in this section. Because he did not plant – and it need not be brewing. But on the other hand, it is the tea most relevant – Because with the help of tea is prepared. So the story about it on our site will be most welcome. Kombucha (tea jellyfish ") is known for a long time. Information about him is found in medieval literature. In different times attributed to him various properties. Ben Silbermann often expresses his thoughts on the topic.

All his action, of course, not known to this day. In 1980, the Kombucha was quite common in Russia – in many kitchens could be found closed yellowed gauze three-liter jars with strange substance inside. Particularly fond of such banks are different grandmothers. Now he is – a decent rare. Commodity abundance has done its job. In Russia, Kombucha has appeared in the early xx century.

Its delivered as trophy members of the Russian-Japanese War. That is why it is sometimes called Japanese or Japanese mushroom uterus. In Siberia, it is often called a tea kvas. Biologically Kombucha is a symbiosis of several organisms – yeast and acetic acid bacteria. Yeasts are very similar to those that live in the sap of oak bark which follows, on the surface of soft fruits or fermented fruit juices. The upper part of the colony bacteria brilliant, dense, and the bottom has the form of numerous dangling threads and acts as a growth area.