{"id":79607,"date":"2024-06-10T17:30:25","date_gmt":"2024-06-10T15:30:25","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/parzelle\/"},"modified":"2024-08-08T09:44:28","modified_gmt":"2024-08-08T07:44:28","slug":"parzelle","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/de\/parzelle\/","title":{"rendered":"Brasserie Parcel"},"excerpt":{"rendered":"","protected":false},"author":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-79607","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-handwerkliche-brauerei"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Menschen, Land, Bier","presentation":"<p>Die Brasserie Parcel ist eine handwerkliche Mikrobrauerei in Filstroff, in der Region Grand Est in Lothringen, Frankreich. Die Brauerei wurde von Alexia und Pierre, zwei Lebensmittelingenieuren aus der Region, gegr\u00fcndet und nutzt den Bauernhof der Familie f\u00fcr den Anbau des biologischen Getreides, das f\u00fcr die Biere verwendet wird. Die Gr\u00fcnder sch\u00e4tzen das lokale Terroir sehr und verwenden Zutaten wie Gerste, Weizen, Hafer, Buchweizen und Dinkel, die direkt auf ihrem Hof angebaut werden.<\/p>\n<p>Die Brauerei wurde auf dem Bauernhof der Familie errichtet, was die Verwendung von lokalem Biogetreide erleichtert. Die Biere von Parcel spiegeln eine Fusion von Modernit\u00e4t und Qualit\u00e4t wider, wobei das lothringische Terroir aufgewertet wird. Die Schl\u00fcsselw\u00f6rter ihrer Produktion sind Ausgewogenheit und Trinkbarkeit. Das Angebot an Bieren reicht von traditionellen Lagerbieren bis hin zu moderneren Hopfenbieren, was eine bemerkenswerte Kreativit\u00e4t und Vielfalt beweist.<\/p>\n","types_prestation":false,"photo":80217,"photo_bis":80223,"photo_3":79615,"adresse":{"address":"62 Rue de la Nied, Filstroff, France","lat":49.3236938,"lng":6.547121499999999,"zoom":7,"place_id":"ChIJvTzgF3MFlUcR8FiH89fFNCA","name":"62 Rue de la Nied","street_number":62,"street_name":"Rue de la Nied","city":"Filstroff","state":"Grand Est","post_code":57320,"country":"France","country_short":"FR"},"horaires":"","tel":"","boutons":[{"title":"Webseite","link":"https:\/\/brasserieparcel.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"<p>Die Brauerei Parcel zeichnet sich durch ihr Engagement f\u00fcr den biologischen Landbau und die Beachtung der saisonalen Zyklen aus, um qualitativ hochwertige Biere zu produzieren. Die Brauer legen den Schwerpunkt auf Modernit\u00e4t, Qualit\u00e4t und die Aufwertung des lothringischen Bodens durch eine vielf\u00e4ltige Bierpalette, die von traditionellen Lagerbieren bis hin zu moderneren, hopfenhaltigen IPAs reicht.<\/p>\n","image":80228}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/79607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/comments?post=79607"}],"version-history":[{"count":2,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/79607\/revisions"}],"predecessor-version":[{"id":79771,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/79607\/revisions\/79771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media\/80217"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media?parent=79607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}