Autumn beer flour in September

From the origin of the birme flour

Birmehl is an old peasant foodstuff that used to be used as a sweetener to replace the expensive, usually unaffordable sugar. First, the pitted or whole pears were dried to produce the so-called cloazen. The dried pears were then ground into pear flour. The countless pear trees around Verdings were the best starting point for the production of pear flour, so that the village used to be mockingly called the Birmehldorf (pear flour village).

On the trail of old rural recipes with birmehl

While sweet birme flour replaced the usually very expensive sugar for the poor rural population for centuries, it is hardly to be found today. Its production is very laborious and time-consuming, yet its use is varied and makes the dishes unique. For some years now, the small village of Verdings has been focusing on the revival of this old rural custom. In keeping with the guiding principle of enjoyment, culture and entertainment, innkeepers and associations invite visitors to a culinary circuit between Verdings and Pardell along the specially established Birmehlweg.