It also seems to have a refueling probe mounted above the windscreen.
I notice the windows below the windscreen open to keep the pedals cool! I doubt if the driver would have much protection from a rear-ender accident.
That would suit a certain member on here, European trucking with an a frame and no handball!
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Give us a clue, the first letter is? 
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It would have to be a Detroit-powered Bedford TM though 
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Well one of them would be me. 
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Two-stroke engine for the Phänomen Granit. After WW II, the firm was taken over by the DDR and renamed Robur.
Willème-PRP TG 250 S 8x4 Cummins (Alain Mugica on flickr)
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The Algerians donât make better wine than France but they do make Brie to die for. I wonder if the camions were betterâŚ
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Algerian cheese?? Did you really taste it?
And Brie is cowâs milk isnât it?
I would have thought any N African cheese would be goat or sheep milk? Maybe even camel milk?
I have had Sidi Brahim wines and not been a fan of them.
Perhaps made with imported powdered French milk? 
Algerian wines are coarse and tannic; I do not like the either, but they may be successful with people like New-Zealanders who add oakwood chips to mature their wines.
Yes the N African wines I have tried seem fairly high in alcohol, but a bit âthinâ in flavour and body.
quote=âfroggy55, post:457, topic:237892â]
New-Zealanders who add oakwood chips to mature their wines.
[/quote]
i daresay I will accused of heresy hereâŚbutâŚ
I do not see a difference in using an oak barrel or a stainless steel barrel with oak inside it.
In both cases flavour is imparted to the wine by the wood. The inox does not make any bad influence on the wine.
No heart attack yet?
I see no advantage in continuing use of real cork for stoppers either.
North African wines get too much sunshine and are a tad more acidic than the French ones.
Yes, Froggy, I got to taste Algerian cheeses many times. Iâve been there so Iâve had the local stuff - and yes they do have cows; but when I worked in Egypt one of my staff was Algerian and used to bring back Brie that was better than anything Iâd had in France. Presumably the French taught them to make it in the first place, and perhaps the wine too but donât hold your breath on the wine, as the longest continuously running winery is in the Bekah valley in Lebanon which has been going for over 2000 years - and yes, Iâve been there too!
Weâre drifting away from the trucking matter there, but itâs nevertheless interesting.
Synthetic corks are indeed making their way, and German wines (my wife is German) are now often bottled with screw-caps, that are considered only good for cheap stuffs in France. We French definitely have to update our traditions about bottle-capping!
Unlike you Brits, I do not like tannic wines, matured in oak barrels; just a matter of taste.
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I think wine was first made in Mesopotamia in the Babylonian times. So, itâs not surprising the Lebanese kept the tradition.
Nevertheless, I doubt any of us would enjoy wines produced 2000 years ago; poor in alcohol and very acid. The ancient Romans use to mix their wines with honey, spices and tepid waterâŚ
Bon appĂŠtit!
Since you have said your wife is German, is this a good time to mention Gluhwein?
And in England mulled ale is/was a thing too.
Having worked a lot around wine collections I have been lucky to sample many very nice wines.
I can tell the difference between bad and good wines, but my taste buds do not differentiate between good and great wines. Probably good for my wallet!
When I started on Euro work most pickups gave a bottle to the driver, when I retired very few did. And many producers were very happy to give a glass or two and proudly discuss their wines with anyone showing an interest, outside of the vendanges anyway.
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