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Bavarian cuisine

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Here is a list of some traditional food and drink in Bavaria.

Breads and salads[edit]

A Bavarian Lunch.
  • Kalter Braten is cold Schweinsbraten (roasted pork) cut in thin slices usually served with bread and horseradish
  • Wurstsalat is marinated cold sausage cut in thin slices with onion rings.
  • Schweizer Wurstsalat is similar to Wurstsalat but with cheese.
  • Krautsalat mit Speck is marinated white cabbage slices with bacon.
  • Kartoffelsalat is salad made from marinated boiled potatoes. It is a common side order in the southern part of Germany, but the Bavarians tend to add more vinegar than others.
  • Obazda is a cheese creme with onions and paprika powder, served with bread or a pretzel.
  • Leberknödelsuppe is a typical Bavarian soup with a dumpling from pork liver.
  • Leberspätzlesuppe is the same as above, with many small pieces instead of a dumpling.

Main courses with meat[edit]

  • Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. As it is very perishable, Weisswurst is traditionally manufactured early in the morning and prepared and eaten for breakfast (or at least before 12 o'clock noon).
  • Schweinsbraten, the most common dish in upper Bavaria, is pork served in slices with gravy, accompanied by Knödel (dumplings). Another word for it is Krustenbraten.
  • Schweinshaxe is grilled knuckle of pork often served as half or quarter Schweinshaxe.
  • Rollbraten is pigs' belly rolled up served with Kartoffelsalat and Brezels usually.
  • Steckerlfisch is smoked fish, usually mackerel or pike.
  • Nürnberger Bratwurst mit Sauerkraut is probably the smallest among all sausages in Bavaria and has become famous all over Germany. Fried sausages served with sauerkraut is a speciality from Nuremberg.
  • Leberkäse looks like bread but is meat. Literally translated, it would be "liver cheese", but there is neither liver nor cheese in it. It is normally served with bread or Kartoffelsalat and mustard.

Without meat[edit]

Bavaria cuisine, unfortunately, is not very vegetarian friendly. However, there are a few dishes, which do not contain meat.

  • Kässpatzen is made of flour, eggs, salt, water and much Bavarian cheese.
  • Kratzat is made of flour, eggs, milk and salt.
  • Apfelkrapfen is made of flour, eggs and apples.

These and much other meals are really traditional Southern Bavarian as before 1900 the Allgäu in the south of Bavarian was a poor region, and meat was very expensive for the farmers.

Desserts[edit]

  • Apfelauflauf is apple fluff
  • Dampfnudeln mit Vanillesauce
  • Semmelschmarrn mit Zwetschgenkompott is fast-food bread.
  • Münchner Apfelstrudel is apple strudel.
  • Prinzregententorte
  • Kletzenbrot

Beer[edit]

Quantities[edit]

The standard serving for a beer is 0.5L, called Halbe or Hoibe (Bavarian). Unlike in other parts of Germany or even Franconia, where you can get 0.2L or 0.33L of beer, there is no really "small beer" in Munich or upper Bavaria. If you order a "small beer", you will show that you have no idea of drinking Bavarian beer and get 0.5L anyway. Sometimes, you might be able to get a Schnitt, which is a normal 0.5L glass filled half with beer and half with foam.

If you see a restaurant in Upper Bavaria selling beer (except Pilsener) in quantities of only 0.3L you should know the only reason why they do this is because they can ask for a higher price (per litre) without you noticing it.

Bavarian taverns do usually offer 0.33L servings, but they are considered womens' servings. A man ordering such a small serving would probably get a chuckle from the bartender.

At beer festivals (such as the infamous Oktoberfest) and beer gardens, you usually get a "Maß" which is one litre. Ordering any smaller quantity will make you the laughing stock of the bartenders and guests alike. At festivals and in beer gardens, it is very common to share your "Maß" with your partner or a good friend.

Types[edit]

There are three main types of Bavarian beer: Weißbier, Helles, and Dunkles.

  • Weißbier, literally meaning "white beer", is made of barley, wheat, and hops. Because of the use of wheat it is called Weizenbier (meaning "wheat beer") in other regions of Germany. Do not use this word in Munich or Upper Bavaria, though - the locals insist of using Weißbier. Because the yeast isn't filtered after the brewing process, it looks more cloudy then Helles but it is not lighter in color as the name would imply. When you order a "Halbe Weißbier" you will get it in a special glass. Normally, you do not order a "Maß Weißbier". There is also a version brewed with some darker malt with the paradoxical name Dunkles Weißbier meaning "dark white beer".
  • Helles - which literally means "pale" - is the most popular Bavarian beer. It is a type of lager beer, similar to the Pilsener type, but contains less hops and tastes sweeter. The "Reinheitsgebot" (purity law) allows only water, barley and hops to be used to brew this beer.
  • Similar to Helles is Dunkles (meaning "dark"), which has a stronger taste and darker color because it is brewed with some roasted malt.

Mixed with non-alcohlic drinks[edit]

  • Radler (meaning "cyclist") is Helles mixed with soda.
  • Russn (meaning "Russian") is Weißbier mixed with soda.
  • Neger oder Dreckiges (meaning 'a dirty one') is Weißbier mixed with coke.
  • Goasnmaß (meaning "a goat's Maß") is popular with young people. This is 0.5L Weißbier mixed with 0.5L coke and an unknown quantity of cherry brandy. It tastes very sweet, and you can drink it like soda, but has at least the quantity of alcohol as pure beer.

Brands[edit]

  • Augustiner [1] is the oldest brewery in Munich, founded in 1328. Though it does not advertise (or any other form of marketing), it is very popular with young and old people alike. Maybe this is due to the fact that it is one of the sweetest Munich beers. You find mostly Helles, called "August". Often, you can get Edelstoff too, stronger and slightly more bitter than Helles.
  • Franziskaner [2] is the Weißbier section of Spaten. Popular with the locals, young and old.
  • Hacker-Pschorr
  • Hofbräu [3]: Because most of the tourists think Hofbräu (and the infamous Hofbräuhaus) is the real Bavarian beer culture, there is no Hofbräu beer left for the locals. If you drink Hofbräu beer, you reveal yourself as a tourist.
  • Löwenbräu: Like Spaten, this beer has a somewhat bad reputation with the younger people.
  • Paulaner: A popular beer (both Helles and Weißbier), especially with more sophisticated beer drinkers.
  • Spaten' [4]: Like Löwenbräu the young locals do not really like it.
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