German cuisine, wine and beer
There is no such thing as standard "German cuisine", rather several regional specialities ranging from smoked sprats from Kiel to white sausage with sweet mustard from Munich. As for wines, since the millenium German Riesling wine has been enjoying a renaissance - on the international stage as well.
Apart from the hearty characteristics of the different regions: roast pork with dumplings from Bavaria or ribs and sauerkraut from Hesse, several new influences have also made their mark on German cuisine. It has become far more varied and health conscious, light and imaginative.
Specialities
You could try a different beer every day for over 13 years. That's how many German beers there are on the market! Nowhere else are there so many different breweries and types of beer, all of which have to comply with the strict requirements of the German Reinheitsgebot of 1516, namely to contain only malt, water, hops and yeast.
Beer
Since the beginning of the new millennium German Riesling wine has been enjoying a Renaissance – on the international stage as well. German wines are produced in 13 wine-growing areas in which around 65,000 vineyards produce a wide variety of typical regional wines.
Wine
