Adam Erace visits Brauhaus Schmitz and finds plenty to love and a even a bit to criticize at Philadelphia’s only Teutonic brew house.

Blandness is another German cuisine stereotype Brauhaus Schmitz enforced on occasion. The pork shank, schnitzel and dense potato dumpling all so severely lacked salt, I found it hard to reconcile them with Nolen’s other, wonderfully flavored items like the extraordinary bratwurst and sweet-and-sour cabbage that got its dynamic twang (and vivid magenta hue) from red wine vinegar and red currant preserves. A slice of brat, cabbage draped about it like garish pink garland, a smack of the hot German mustard from the quaint ceramic pots on each table … I don’t know a more perfect bite. Nolen knows his way around these classics, having cooked at Reading’s utmost private German clubs.

Brauhaus Schmitz [Philadelphia Weekly]
Brauhaus Schmitz [Official Site]

As their logo attests, The Society of Gluttony loves pig and where better to dine on swine than at South Street’s Brauhaus Schmitz. And dine and booze they do, without a single complaint about the noise.

Brauhaus Schmitz: A Sausage Fest for a Sausage Fest [Society of Gluttony]
Brauhaus Schmitz [Official Site]

Craig LaBan’s praise for Brauhaus Schmitz manages to rise above the din that the Inquirer’s restaurant critic invariably complains about.

But where it counts most – in genuine flavor – [Chef Jeremy] Nolen delivers splendidly. The slow-braised sauerbraten (a rump roast tenderized by a weeklong marinade in red wine and vinegar infused with star anise, juniper, and clove) is tucked beneath a blanket of gravy thickened with gingersnaps. The earthiness of real wild mushrooms lends a dusky intensity to the sauce for the jägerschnitzel pork cutlet, while spicy paprika, vinegar, peppers, and wine lend the zigeunerschnitzel a “gypsy style” snap.

Two Bells – Very Good

Brauhaus Schmitz [Philadelphia Inquirer]
Brauhaus Schmitz [Official Site]

Craig LaBan is going to give Brauhaus Schmitz the bell treatment this Sunday. In yesterday’s online chat he had this to say about the schweinshaxe:

The schweinshaxe at Brauhaus Schmitz, to be reviewed this weekend,is something every pork lover should try. Slow-roasted rotisserie pig knuckles (shank, that is) are a porcine beauty to behold – tender meat, wrapped in a layer of downy fat, ringed by a cracker-crisp band of cracklin’ skin.

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The winner of the Brauhaus Schmitz Bratwurst speed eating contest finished in 3 minutes and 20 seconds. That’s a 1/2 meter bratwurst, scoop of potato salad, scoop of Sauerkraut, and .5L of Hausbrau.

BURP!

Judging by the crowds, lots of people have been celebrating Brauhaus Schmitz’s opening and now that it’s September, celebrate with a month’s worth of Oktoberfest fun.

Tomorrow, there’s a Franziskaner promotion from 9 to 11pm where everyone who orders a $4 Franziskaner will be entered to win a motorized scooter given away that night.

Update: Check out the fine looking scooter they’re giving away.

Check out the rest of the month at Brauhaus Schmitz after the jump.

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There’s World Cup qualifying action on the TVs at Brauhaus Schmitz today. At noon, Germany takes on Azerbaijan and then it’s USA vs Mexico from Estadio Azteca in hot and smoggy Mexico City. The US has never won in Mexico but are coming off their best tournament result ever at the Confederations Cup.

This weekend German Bundesliga action will be broadcast live at 9:30 am on Saturday.

As always, the Soccer Special is $4 Franziskaner Hefe and Franziskaner Dunkel, Warsteiner Pils and Warsteiner Dunkel.

World Cup Qualifying and Bundesliga This week [Brauhaus Schmitz]

Rick Nichols visits Brauhaus Schmitz and finds a link back to Philadelphia’s Germanic past and an introduction into German beers.

Phoodie’s Collin Flatt gets evangelical on the Brauhaus’ food side, singing the praises of schnitzel, bratwurst and gulasch.

And finally, as brought to our attention by Meal Ticket, the Brauhaus is broadcasting rebroadcasts of the Tour de France daily at noon. $3 off of Kronenbourg 1776 and $1 off Franziskaner.

German beer hall fills a void – and slakes a thirst [Philadelphia Inquirer]
GERMANIA: Brauhaus Schmitz Is My Co-Pilot [Brauhaus Schmitz]
Slightly delayed Tour de France action at Brauhaus Schmitz [Meal Ticket]
Brauhaus Schmitz [Official Site]

We’ve been excited for Brauhaus Schmitz since we first brought you news of its liquor license being planted in the window of 718 South Street back in September. And now that we can practically taste the wurst, we’re absolutely amped.

A.D. Amorosi gets us dialed up to 11 with his profile on the beer hall and owners Kelly Schmitz and Doug Hager.

In the Wurst Way [City Paper]
Brauhaus Schmitz [Official Site]

Brauhaus Schmitz, the German bar and restaurant coming to South Street this Spring has named Jeremy Nolen its Executive Chef. Nolen was most recently Chef de Cuisine at Coquette and has experience cooking German food at Liederkranz, a private German club in Reading.

Read Nolen’s full bio and take a look at the menu at Brauhaus Schmitz’s web site.

Brauhaus Schmitz [Official Site]