We did not go off on our own as planned and did the organized walking tour again instead. Mother Nature split the difference and it was light rain which increased a bit although manageable between having brought my really good rain jacket and the big umbrella provided by the ship. Completely different topography in Passau with up and down on wet cobblestones. I was able to look around, but did spend a lot of it watching my footing. While this area was of course part of the Roman Empire, they have also found artifacts dating back 7,000 years of river dwelling peoples. We did do lunch on the boat as we were taking the afternoon trip to the farm. Fish and chips for a bit of comfort food.

The terminology for the afternoon trip is the only thing so far I raised my eyebrows at once we arrived. It was pleasant, but anyone who has lived in Germany knows what an actual “beer fest” is. Anyway, it was a very short bus ride and the 300 acre farm was established in 1642 (something like that) and has been in a family ever since. The current family took it over in 1890. The land includes a forest area and they have their own sawmill. They own a few horse and board others – 50 right now, They built a smaller and large riding hall where they do dressage as well. One of the old hay lofts in another building was converted into an event space. We ended in a rustic hunting lodge where they tapped a small keg of local beer, served classic big German pretzels with some specialty-made cream cheese spreads and ham. There was of course the accordion player and the owner then came and did a traditional festival dance and cajoled some of the passengers into joining him. He spoke of the farm and it was all very pleasant for what it was. Oh, no more rain until we headed back to the boat, and that was light and we set off for sail again soon after.

Since it was our last night in Germany, there was a big buffet with all sorts of regional fare instead of ordering from the menu. Sauerbraten, roasted pigs knuckles, a type of chicken cutlet, wurst, red cabbage, sauerkraut, and so forth.