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A beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier; the minor types include Lambic, Berliner Weisse and Gose. Helles: Beverage A German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has ...
Next to the popular fish sandwiches which are called Fischbrötchen, toasted white bread with small, brown shrimps from the North Sea called Krabbentoast is very popular either for breakfast or as a snack at lunch time. Other popular snacks are Currywurst which comes in different styles made with different kind of sausages, or Knackwurst.
Cider is also popular in Germany. It is called Most or Ebbelwoi. In Hessen, people drink it from a traditional type of pitcher called a Bembel. Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries.
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
Flääschknepp (meatballs) with horseradish sauce. The most renowned dish from the Palatinate is Saumagen (meaning pig stomach) which is a mixture of lean pork, sausage meat, potatoes, onions, marjoram, cloves and pepper in a casing, traditionally a pig stomach, in which the mixture is simmered.
Afrikaans; العربية; Aragonés; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
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A Bembel and a traditional ribbed Apfelwein glass. Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse.