Grünkern from Boxberg   Hello! I am Greenie, your guide. My boss told me not to use the term Führer Just follow me!	Short information about the roasting of spelt by which it becomes gruenkern Above you see a Darre, a barnlike building situated outside the town because of the danger of fire. The center of the Darre was a gridiron under which burned a beechwood fire. The sacks filled with ears of spelt had to be taken from the field to the Darre immediately. There it was most important to maintain a certain temperature under the gridiron so that the grain would not burn. During the entire roasting process the ears of spelt had to be raked over to ensure an even roasting. After that the roasted ears -still hot- had to be taken to a special machine for the removal of the beard. And then, after this long backbreaking process constantly bathed in sweat - you felt the gruenkern grain in your hands and you looked forward to a meal of gruenkern soup and gruenkernburgers! To be honest: When I had to help my parents make gruenkern as a boy I never thought that I would ever become a fan of gruenkern!		Impressions The home of gruenkern:: Boxberg
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