Food, Wine & Beer
(© Frank & Frei GbR)
Great cuisine, fine wines, and excellent beers form an integral aspect of life in Germany. While one can still enjoy traditional regional cuisine, food in Germany has also become more varied and creative in recent years. German wine and beer, which have a longstanding history in German culture, have also become popular worldwide. While some brewers and winemakers maintain the use of traditional processes, others have begun experimenting with new microbrews and different grape varieties.
Germany is the world’s eighth largest wine producer, and the US is one of Germany's most important export markets. Although German wine regions are among the northernmost in the world, Germany produces many top wines and has a long tradition of winemaking.
Berlin boasts some thousands of imbissbuden (snack shops) selling quick food fixes from all corners of the globe. The döner kebab is by far the most popular, but the currywurst is a cult classic.
For Berliners, the currywurst, or curried sausage, with its spicy ketchup sauce is more than just a fast-food snack: it is a means of survival, a tradition and a regional speciality. It comes in a number of variants: served with a bread roll or with chips (and perhaps a dollop of mayonnaise) or – for the absolute purists – on its own; the sausage with or without skin, served whole or cut into ready-to-eat chunks. The currywurst was invented in post-war Berlin, with Hamburg and Ruhr District cities desperately vying for recognition as the place where it all began.