{"id":53022,"date":"2024-06-13T14:52:24","date_gmt":"2024-06-13T18:52:24","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=53022"},"modified":"2026-11-04T23:21:37","modified_gmt":"2026-11-05T03:21:37","slug":"what-is-bierstacheln-beer-spiking-german-technique","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/what-is-bierstacheln-beer-spiking-german-technique\/","title":{"rendered":"What Is Bierstacheln? The German Technique of Caramelizing Beer with a Red-Hot Poker"},"content":{"rendered":"<div id=\"thebe-1595556015\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Bierstacheln, known in English as &#8220;beer spiking&#8221;, is a traditional German technique that adds a unique dimension to the <a href=\"https:\/\/www.thebeertimes.com\/en\/how-to-taste-beer-learn-to-appreciate-beer-like-a-true-expert\/\">experience of serving and tasting a beer<\/a>.<\/p>\n<figure id=\"attachment_27657\" aria-describedby=\"caption-attachment-27657\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-27657 size-full\" title=\"(c) https:\/\/die-freien-brauer.com\/\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/La-tecnica-alemana-del-bierstacheln.jpg\" alt=\"The German bierstacheln technique\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/La-tecnica-alemana-del-bierstacheln.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/La-tecnica-alemana-del-bierstacheln-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/La-tecnica-alemana-del-bierstacheln-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-27657\" class=\"wp-caption-text\">The German bierstacheln technique<\/figcaption><\/figure>\n<p>This centuries-old practice consists of plunging a red-hot metal rod (spike) into a cold beer to caramelize the residual malt sugars. This creates a dense, creamy, warm foam and transforms the flavor and texture of the drink.<\/p><div id=\"thebe-2480365642\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-1566890947\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Origins and History of Bierstacheln<\/h2>\n<p>According to the <a href=\"https:\/\/www.thebeertimes.com\/weihenstephan-1-000-anos-elaborando-cerveza\/\">Weihenstephan brewery<\/a>, the technique has its roots in regions of Germany where winter is particularly harsh and was developed by blacksmiths who came up with the idea of plunging a red-hot poker into cold beer to warm it up quickly right before drinking it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-27658 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Calentamiento-de-varilla-Bierstacheln.jpg\" alt=\"Heating the bierstacheln rod\" width=\"500\" height=\"330\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Calentamiento-de-varilla-Bierstacheln.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Calentamiento-de-varilla-Bierstacheln-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Calentamiento-de-varilla-Bierstacheln-370x245.jpg 370w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><br \/>\nOver time, this way of warming beer became a traditional serving technique because it <a href=\"https:\/\/www.thebeertimes.com\/en\/what-is-the-maillard-reaction-ingredients-mechanisms-chemical-development\/\">produced some side effects<\/a> that began to stand out beyond the simple goal of warming the body.<\/p>\n<h2>What Do You Need for Bierstacheln?<\/h2>\n<p>The bierstacheln technique was refined over the centuries and today it is an established process, simple but specific, that requires some precision to be carried out correctly and to keep the glowing rod from making the beer splash or shattering the glasses.<\/p>\n<h3>1. Rod or Spike<\/h3>\n<p>The spike is a metal rod, usually stainless steel, with a ball about 3 to 4 centimeters (1.2 to 1.6 inches) in diameter protruding from one end.<\/p>\n<h3>2. Heat Source<\/h3>\n<p>A blowtorch, a campfire or any device that can heat the tip of the rod to very high temperatures within a few minutes is generally used.<\/p>\n<h3>3. Beer Styles<\/h3>\n<p>It is generally done with darker beer styles that have more malt and residual sugars, such as Bocks, Doppelbocks, Porters or Stouts.<\/p>\n<h2>How to Do Bierstacheln<\/h2>\n<p>The bierstacheln procedure is simple, but it involves a few specific steps that lead to the best result.<\/p>\n<ol>\n<li>Heat the spike with an intense heat source for about 2 minutes until it is red-hot, using a kitchen torch or a gas Bunsen burner.<\/li>\n<li>Once the spike is hot enough, pour about 200 ml (roughly 7 fl oz) of cold beer (6-7\u00b0C or 43-45\u00b0F) into a bulbous glass without creating too much foam.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-27656\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Bierstacheln-paso-a-paso.jpg\" alt=\"\" width=\"700\" height=\"350\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Bierstacheln-paso-a-paso.jpg 900w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Bierstacheln-paso-a-paso-300x150.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<ol start=\"3\">\n<li>Next, slowly lower the hot spike into the beer without touching the sides of the glass and make slight circular movements for two to three seconds, allowing the thermal shock to produce a dense, creamy, warm foam.<\/li>\n<li>The rod will warm the beer and release carbon dioxide, but it will also caramelize the residual sugars, transforming the flavor profile and texture, reducing carbonation and creating a temperature contrast between the warm foam and the slightly colder liquid beneath it.<\/li>\n<\/ol>\n<h2>Considerations and Recommendations<\/h2>\n<p>To do bierstacheln safely and effectively, it is important to keep the following considerations and recommendations in mind.<\/p><div id=\"thebe-3330237800\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h3>1. Choosing the Beer<\/h3>\n<p>Not every beer is suitable for bierstacheln, since light, highly carbonated beers don&#8217;t give the best results with this technique.<\/p>\n<p>Dark, strong beers are especially recommended because they have more malt and plenty of residual sugar.<\/p>\n<p>Finally, very hoppy beers are not recommended, since the hop oils and proteins that burn during the process could produce unpleasant aromas and flavors.<\/p>\n<h3>2. Safety First<\/h3>\n<p>Handling very hot objects calls for caution, and gloves and suitable tools are recommended to prevent burns.<\/p>\n<p>Finally, once you are done, place the still-hot spike on a fireproof surface to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-27662 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Enfriar-el-Bierstacheln.jpg\" alt=\"Cooling the bierstacheln rod\" width=\"500\" height=\"330\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Enfriar-el-Bierstacheln.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Enfriar-el-Bierstacheln-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/06\/Enfriar-el-Bierstacheln-370x245.jpg 370w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>3. Suitable Glassware<\/h3>\n<p>A large wine glass or a bulbous <a href=\"https:\/\/www.thebeertimes.com\/en\/beer-glassware-tulip-glass\/\">tulip glass<\/a> works best, since it allows the aromas to develop and keeps them concentrated at the top.<\/p>\n<h3>4. Controlled Serving<\/h3>\n<p>Take care to pour the beer with as little foam as possible, because once the spike goes in it could overflow and lose too much carbon dioxide.<\/p>\n<p><center><iframe referrerpolicy=\"strict-origin-when-cross-origin\" loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/0GbSkR12LlU?si=leZy-xOBFLdhUdUO\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/center><div id=\"thebe-2537499289\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. What chemical changes take place in beer during bierstacheln?<\/h3>\n<p>The high temperature of the red-hot spike causes rapid caramelization of the residual sugars in the beer, particularly in malty styles. That caramelization, along with <a href=\"https:\/\/www.thebeertimes.com\/en\/what-is-the-maillard-reaction-ingredients-mechanisms-chemical-development\/\">Maillard reactions<\/a>, intensifies notes of toasted malt, caramel and toffee. The momentary heat also slightly reduces the CO2 (carbonation), since the gas is released on contact with the hot metal, <a href=\"https:\/\/www.thebeertimes.com\/la-importancia-la-espuma-la-cerveza\/\">resulting in a foam<\/a> that is denser, creamier and warmer, along with a less carbonated liquid.<\/p>\n<h3>2. What safe alternatives are there for heating the rod at home?<\/h3>\n<p>To do bierstacheln safely at home, one alternative is a high-powered gas stove, heating the tip directly in the flame. Another is an electric element, like those on some stoves or hot plates, that can reach and hold a very high temperature. It is crucial to use gloves and tongs and to make sure the metal is red-hot for an effective result, whatever the heat source.<\/p>\n<h3>3. Where can I buy a professional spike for bierstacheln?<\/h3>\n<p>The bierstacheln spike is not a common kitchen utensil. It can generally be purchased from <a href=\"https:\/\/www.thebeertimes.com\/espera-cervecero-casero-tienda-de-insumos-favorita\/\">specialized shops<\/a> for homebrewing equipment, suppliers of glassware and accessories for bars and breweries, or online platforms by searching for the specific term &#8220;Bierstacheln Spike&#8221; or &#8220;Beer Spiking Iron&#8221;. It is essential to make sure the rod is food-grade stainless steel.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. What chemical changes take place in beer during bierstacheln?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The high temperature of the red-hot spike causes rapid caramelization of the residual sugars in the beer, particularly in malty styles. That caramelization, along with Maillard reactions, intensifies notes of toasted malt, caramel and toffee. The momentary heat also slightly reduces the CO2 (carbonation), since the gas is released on contact with the hot metal, resulting in a foam that is denser, creamier and warmer, along with a less carbonated liquid.\"}},{\"@type\":\"Question\",\"name\":\"2. What safe alternatives are there for heating the rod at home?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"To do bierstacheln safely at home, one alternative is a high-powered gas stove, heating the tip directly in the flame. Another is an electric element, like those on some stoves or hot plates, that can reach and hold a very high temperature. It is crucial to use gloves and tongs and to make sure the metal is red-hot for an effective result, whatever the heat source.\"}},{\"@type\":\"Question\",\"name\":\"3. Where can I buy a professional spike for bierstacheln?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The bierstacheln spike is not a common kitchen utensil. It can generally be purchased from specialized shops for homebrewing equipment, suppliers of glassware and accessories for bars and breweries, or online platforms by searching for the specific term \\\"Bierstacheln Spike\\\" or \\\"Beer Spiking Iron\\\". It is essential to make sure the rod is food-grade stainless steel.\"}}]}<\/script><\/p>\n\n<div id=\"thebe-1179759864\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/how-to-train-25-professional-beer-descriptors-using-common-and-everyday-ingredients\/\">How to Train 25 Professional Beer Descriptors with Everyday Ingredients<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-carbonation-henrys-law\/\">What Is Beer Carbonation and What Determines How Much Should Reach Your Glass?<\/a><\/li>\n<\/ul>\n<div id=\"thebe-194265024\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Bierstacheln, known in English as beer spiking, is a traditional German technique that adds a unique dimension to the experience of serving and tasting a beer.<\/p>\n","protected":false},"author":1,"featured_media":27657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119],"tags":[21662,21122,21258,21134],"class_list":["post-53022","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-beer-service-en","tag-culture","tag-germany","tag-history"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=53022"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53022\/revisions"}],"predecessor-version":[{"id":53023,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53022\/revisions\/53023"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/27657"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=53022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=53022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=53022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}