{"id":225,"date":"2008-01-30T00:23:35","date_gmt":"2008-01-29T23:23:35","guid":{"rendered":"http:\/\/www.kuechenradio.org\/wp\/?p=225"},"modified":"2013-01-25T08:59:21","modified_gmt":"2013-01-25T07:59:21","slug":"kr_136-brauerei","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr_136-brauerei\/","title":{"rendered":"KR_136 &#8211; Brauerei"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/brauerei.jpg\" alt=\"\" \/><\/p>\n<p>Bier darf in Deutschland nur aus Wasser, Hopfen, Malz und Hefe gebraut werden. Wie aber &#8211; auer im Geschmack &#8211; unterscheidet sich ein Weizen vom Maibock und von der &#8220;Potsdamer Stange&#8221;? <a href=\"http:\/\/www.braumanufaktur.de\/Impressum.htm\">Diplom Braumeister J\u00f6rg Kirchhoff<\/a> zapft Gl\u00e4schen um Gl\u00e4schen, f\u00fchrt das K\u00fcchenradio durch seine <a href=\"http:\/\/www.braumanufaktur.de\/index.htm\">Braumanufaktur im Forsthaus Templin<\/a> und erkl\u00e4rt, warum kleine Brauereien in Deutschland eine Renaissance erleben und deutsches Bier zwar ein Weltmarke ist, aber weder Becks noch Krombacher k\u00f6nnen, was Heineken kann.<\/p>\n","protected":false},"author":1,"featured_media":1545,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-225","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes"}],"about":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/types\/podcast"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/comments?post=225"}],"version-history":[{"count":1,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/225\/revisions"}],"predecessor-version":[{"id":1837,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/225\/revisions\/1837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/1545"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=225"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}