German food and drink

Germany has a long culinary history that reflects its rural roots and geography. German food, one of the most unique characteristics of German Culture, Customs, and Etiquette, has evolved over centuries of social and political change. Each region has its own specialty and distinct flavor. For example, the area around Hamburg is known for fresh fish dishes, whereas the South is known for all types of pork foods. But what they all have in common is a German heartiness and richness that you won't find anywhere else.

Germans love rich, hearty cuisine, though each area of Germany has its own definition of what a traditional meal looks like. Pork is the most consumed meat, according to the German Food Guide. Schweinshaxe (braised pork hock) and Saumagen (pork stomach) are a couple of traditional pork dishes. Bratwurst, a form of sausage, is closely associated with German food. Cabbage, beets, and turnips are commonly incorporated into meals, as they are native to the region, and potatoes and sauerkraut are also stars of German cuisine.

Beer is the most popular alcoholic beverage, and the country is known as the birthplace of a number of beer varieties, including Pilsner, Weizenbier, and Alt. These beers were crafted according to Reinheitsgebot, or the "Purity Law," a 16th-century Bavarian law that decreed that beer could only be brewed from barley, hops, and water, according to NPR. Brewers used the yeast available in the air. Brandy and schnapps are also favorite German alcoholic beverages.