Hotel Brauhaus Stephanus

That warm Apfelstrudel with its thick vanilla sauce made a fitting end to the meal. Before it, the Hopfen-Sasse, made with Ur-Typ beer and Amerie, brought a refreshing forest berry note that cut through the salt and richness. The main course was Schaufelbraten, with crisp, salty skin and tender meat that came away from the bone easily. Dark beer gravy, Bratkartoffeln, and sauerkraut rounded it out. Earlier, I had the Münsterländer Töttchen, a tangy, savory ragout with crusty bread, mustard, and fresh lemon, along with an Original Brau. Brauhaus Stephanus was full of lively Sunday noise, with big family groups, clinking steins, and kids laughing. The heavy oak doors shut out the world, and inside there was the smell of roasted malt and braised meat. Thick timber walls, metal plates, and bolts gave the place a solid, enduring feel. In the heart of Coesfeld, near the copper kettles, with good meat and cold beer, the warmth of the place made the outside world feel less sharp.