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Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.
Feuerzangenbowle with the burning Zuckerhut. Feuerzangenbowle (listen ⓘ) is a traditional German alcoholic drink for which a rum-soaked sugarloaf is set on fire and drips into mulled wine. It is often part of a Christmas or New Year's Eve tradition. The name translates literally as fire-tongs punch, "Bowle" meaning "punch" being borrowed from ...
Most German breads are made with sourdough. Whole grain is also preferred for high fiber. Germans use almost all available types of grain for their breads: wheat, rye, barley, spelt, oats, millet, corn and rice. Some breads are even made with potato starch flour. 71 Many breads are multigrain breads.
Apfelkuchen. Throughout Germany. German pastry consisting of sliced apples. Bratkartoffeln. Throughout Germany. Fried potato slices, often with diced bacon or onions. Bratwurst. Throughout Germany. Sausage that is usually composed of veal, pork or beef.
Berliner Weisse (German: Berliner Weiße, pronounced [bɛʁˌliːnɐ ˈvaɪ̯sə] ⓘ) is a cloudy, sour beer of around 3.5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that ...
Inspired by the Brooklyn cocktail, Jim Meehan and John Deragon created the Newark in 2007 for the fall cocktail menu at the iconic New York City bar PDT. This modified version of the classic swaps ...
Kölsch is a pale, light-bodied, top-fermented beer, which when brewed in Germany, can only legally be brewed in the Cologne region. 11–12° Plato, 4.5–5% ABV. Münchener Bier is a beer from Munich that is protected under EU law with PGI status, first published under relevant laws in 1998.
Goldwasser or Danziger Goldwasser (lit. 'Gold water from Danzig'), Polish: Wódka Gdańska, with Goldwasser as the registered tradename, is a strong (40% ABV) root and herbal liqueur which was produced from 1598 to 2009 in Gdańsk (German: Danzig). Production now takes place in Germany.