Cuisine, Wine & Beer
Great cuisine, fine wines, and excellent beers form an integral aspect of life in Germany. While one can still enjoy traditional regional cuisine, food in Germany has also become more varied and creative in recent years. German wine and beer, which have a longstanding history in German culture, have also become popular worldwide. While some brewers and winemakers maintain the use of traditional processes, others have begun experimenting with new microbrews and different grape varieties.
The beer garden (in German: Biergarten), a special type of garden restaurant, was originally
invented in Bavaria in the 19th century. The first beer gardens were merely a side effect of the brewing facilities.
A beer? We can offer you 5000!
This is also true of drinking habits in the various parts of Germany: in general, but especially in north Germany, the light Pilsener with little hops is favoured. Even in Dortmund it has displaced the classic export beer. An amber coloured Alt (a top-fermented dark beer) is popular in Düsseldorf and in the Lower Rhine valleys.
Germany’s winegrowing regions are among the most northerly in the world. That is what makes German wines so distinctive: the grapes enjoy long periods of growth in moderate summer heat, which gives the wines their renowned lightness and fruity aroma. Except for two regions in eastern Germany, all the country’s winegrowing areas are in the south and south-west, where they are subject to the mild Gulf Stream climate from the west and the dry continental climate from the east.
Germany has 300 different kinds of bread
Every German who has visited friends or family around the Mediterranean, in the Middle East or in America knows what they will say when asked what they would l...
German bread and delights
Berlin boasts some thousands of imbissbuden (snack shops) selling quick food fixes from all corners of the globe. The döner kebab is by far the most popular, but the currywurst is a cult classic.
For Berliners, the currywurst, or curried sausage, with its spicy ketchup sauce is more than just a fast-food snack: it is a means of survival, a tradition and a regional speciality. It comes in a number of variants: served with a bread roll or with chips (and perhaps a dollop of mayonnaise) or – for the absolute purists – on its own; the sausage with or without skin, served whole or cut into ready-to-eat chunks. The currywurst was invented in post-war Berlin, with Hamburg and Ruhr District cities desperately vying for recognition as the place where it all began.
The dumpling is a worldwide food trend that has existed for centuries. In Germany, the dumpling often finds a new shape, filling, or function in each particular region. There's one thing that all dumpling lovers agree upon: sauce—and lots of it—is a must-have accompaniment!