Drink

Beck's

Beck's brewery, also known as brauerei beck & co., is a brewery in the northern german city of bremen. in 2001, interbrew agreed to buy brauerei beck for 1.8 billion euros; at that time it was the fourth largest brewer in germany. us manufacture of beck's brew has been based in st. louis, missouri, since early 2012 but some customers have rebelled against the us market version. since 2008, it has been owned by the interbrew subsidiary of anheuser-busch inbev sa/nv.

Side, Snack, Appetizer

Braunschweiger

Braunschweiger (/ˈbɹɑʊ̯nˌʃwɑɪgɚ/, named after braunschweig, germany) is a type of sausage. the type of sausage the term refers to varies by region. in the german language, braunschweiger is the demonym for people from brunswick (german name braunschweig), but under german food law refers to a variety of mettwurst. in austria, braunschweiger is known as a type of parboiled sausage (brühwurst), while american braunschweiger is often confused with liverwurst.

Drink

Bremer Bier

Beer brewed in bremen, many different types, from bremen, germany

Side, Snack, Appetizer

Bremer Klaben

Bremer klaben, or just klaben, is a type of stollen from bremen, germany. this celebrated bread, famous in northern germany, is traditionally eaten during the christmas season. it is said that bremer klaben tastes especially good when it is baked two weeks before serving. it has a shelf life of several months.

Dessert, Sweet

Butterkuchen

Butterkuchen or zuckerkuchen is a simple german butter cake baked on a tray. flakes of butter are distributed on the dough which, after baking, form the characteristic holes. the whole cake is sprinkled with sugar or streusel. after further kneading the butterkuchen is baked. as a variation the dough can be sprinkled with roasted almond flakes. butterkuchen is a favourite element of westphalian and north german coffee tables. it is also served at wedding and funerals and, as a result, is sometimes called freud-und-leid-kuchen ("joy and sorrow cake") or beerdigungskuchen ("funeral cake"). a regional variation is to sprinkle the butterkuchen with a sugar-cinnamon mixture rather than with sugar alone. this is very similar to moravian sugar cake. in germany in the trade, at least 30 parts butter, clarified butter or butterfat must be used to 100 parts of flour.

Main

Grünkohlessen

Grünkohlessen (danish: grønlangkål, dutch: boerenkool) is an old wintertime custom in north germany, and parts of scandinavia (denmark and scania), involving drinking, games, and a feast of regional dishes, typically featuring kale, potatoes, and sausages. it is practised in the free hanseatic city of bremen and its surrounding districts of osterholz, diepholz, verden and rotenburg, in oldenburg land, the county of bentheim, emsland, osnabrück land and east frisia, in the middle weser region, and also in hamburg, cuxhaven, in the hanover region, brunswick land, in the magdeburg region, in westphalia and schleswig-holstein. grünkohl (similar to braunkohl and the dutch boerenkool but with curly cale instead of cabbage, and creamed) is curly-leafed kale, a type of cabbage, traditionally harvested after the first autumn frost. the late harvest of kale ensures that its bitter-tasting constituents have disappeared, although modern kale varieties are generally low on bitter components and are harvested as early as in september. the participants in a kohlfahrt ("cabbage walk") arrange a walk through the countryside to a village pub, usually in mid-winter. often this walk is linked with cross-country games such as boßeln. as fortification against the frosty weather and in preparation for the hearty meal, an ample supply of alcoholic beverages, such as korn, or, for sailors, sherry, is taken in a shopping trolley or handcart, and is handed out as part of the games or at points along the walk (e.g. at crossroads or pylons). at the village pub the merry walkers are served with grünkohl and, depending on the region, with sweet baked potatoes or boiled potatoes and kassler, bregenwurst, pinkel or kohlwurst. in addition there is also a lot to drink: (beer and/or korn) allegedly to aid the digestion. in many areas there is also music and dancing after the meal. the grünkohlessen reaches its climax in the proclamation of the kohlkönig ("cabbage king") or the kohlkönigspaar ("royal cabbage couple"). various methods are used to award the royal title. either the number of portions consumed is added up, the weight of the participants before and after the meal is measured or the results of the games during the walk are used. the kohlkönig is singled out as the last to leave the table. this excludes visits to the toilet and dancing breaks. as a visible sign of royalty, chains with the history of the kohlkönigs of this group or a pig's jawbone with an appropriate inscription are worn. the king or royal couple have the responsibility of organising the following year's grünkohlessen. because many firms, street communities and clubs organise grünkohlessen in the winter months, at popular times (saturdays in january and february) village inns are often fully booked several weeks in advance. one of the biggest grünkohlessen events has taken place since 2007 in hamburg. in the fish auction hall near the st pauli landungsbrücken several regional companies together with the food and drink industry organise a joint event, the grünkohl-schlemmerfest, in which more than 1500 paying guests take part. the defftig ollnborger gröönkohl-äten ("hearty oldenburg kale feast") in berlin, by contrast, is an event run by the political rural conservation group from oldenburg land in the capital city.

Main

Hochzeitssuppe

Hochzeitssuppe (literally: "wedding soup") is a clear german soup based on chicken broth, fortified with chicken meat, small meatballs (fleischklößchen), asparagus heads, noodles and savoury egg custard garnish (eierstich). sometimes raisins are added as well. hochzeitssuppe is eaten in northern germany and southern germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. it is also eaten in other regions of germany, because the brautsuppe ("bride's soup") served to all the guests used to be an element of every wedding. a variation is the westfälische hochzeitssuppe ("westphalian wedding soup"), a broth which is traditionally prepared from beef. this also forms the entree on wedding menus, followed by the cold meat from which the broth had been prepared, served with remoulade, silverskin onions and pickled gherkins as a second course. there are numerous recipes for hochzeitssuppe in regional cookbooks. at retail outlets there are also varieties of instant soups that go by this name.

Dessert, Sweet

Klaben

Bremer klaben, or just klaben, is a type of stollen from bremen, germany. this celebrated bread, famous in northern germany, is traditionally eaten during the christmas season. it is said that bremer klaben tastes especially good when it is baked two weeks before serving. it has a shelf life of several months.

Side, Snack, Appetizer

Knipp

Knipp (in the hanover area: calenberger pfannenschlag) is a type of sausage made by mixing meat with grains (grützwurst) related to pinkel which comes from the bremen and lower saxony regions of germany. knipp is made from oat groats, pork head, pork belly, pork rind, liver and broth and seasoned with salt, allspice and pepper. knipp is usually sold in roughly 30 cm (12 in) long and 10–15 cm (4–6 in) thick sausages as a stange ("stick") or rolle ("roll"). the smoked sausage is sold and consumed having been roasted, either just with bread, or with roast or boiled potatoes and gherkins, sweet and sour pumpkin, apple sauce (apfelmus) and beetroot or even cold or hot on wholemeal bread. sometimes crispy, fried slices of beutelwurst are served with knipp – this dish is known in low saxon as knipp un büddelwust.in the lüneburg heath, knipp is made with heidschnucke meat and is known as heidjer knipp.in oldenburg, knipp is called hackgrütze.for a long time, knipp was considered to be a 'poor man's food', as it is made from offal and from butcher's scraps.

Side, Snack, Appetizer

Kochwurst

Kochwurst is the name given to the german pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat. the individual ingredients are held together by solidified fat (as in streichwürste or string sausages), gelatine (as in sulz - cured meat in gelatine) or blood proteins coagulated by heating (as in blutwurst or blood sausage). in contrast with cooked sausages (brühwurst), kochwurst does not remain solid on heating, but more or less liquefies. after being filled into intestines, jars or tins, the whole sausage is cooked through again in hot water or steam. in addition to meat, kochwurst often contains also offal like liver or tongue, blood and, in the case of grützwurst, cereal. since the ingredients are easily perishable and kochwurst does not usually last long, it was traditionally made on slaughtering days and is thus a usual ingredient of schlachtplatte. also counted as kochwurst are pies, known as pasteten, which are cooked in square shapes. one speciality are kochmettwürste such as the palatine saumagen, which are referred to as a type of kochwurst. in parts of northern germany (e.g. in schleswig-holstein and hamburg), the term kochwurst is also used to refer to smoked mettwurst and kohlwurst, which is cooked in pots in order to be served as an accompaniment to grünkohl, or to act as a soup ingredient.

Side, Snack, Appetizer

Pinkel

Pinkel is a smoked kaszanka (german: grützwurst), which is a type of sausage. it is eaten mainly in northwest germany, especially the region around oldenburg, bremen and osnabrück as well as in east frisia and friesland.

Side, Snack, Appetizer

Pinkel

Pinkel is a smoked kaszanka (german: grützwurst), which is a type of sausage. it is eaten mainly in northwest germany, especially the region around oldenburg, bremen and osnabrück as well as in east frisia and friesland.

Dessert, Sweet

Schokoküsse

Chocolate-covered marshmallow and wafer treat

Main

Steckrübeneintopf

Steckrübeneintopf (listen ) is a german dish that, today, is especially common in north germany. it generally consists of a stew made from swede, carrots and potatoes in varying proportions and diverse, usually smoked or pickled, types of meat or sausage. occasionally special cooking pears used as well. the stew may be seasoned and refined with salt, pepper, mustard, horseradish, celery, leeks or parsley, etc., according to taste.

Side, Snack, Appetizer

Tilsit

Tilsit cheese or tilsiter cheese is a pale yellow semihard smear-ripened cheese, created in the mid-19th century by prussian-swiss settlers, the westphal family, from the emmental valley. the original buildings from the cheese plant still exist in sovetsk, russia, formerly tilsit, on the neman river (also known as the memel), in the former german province of east prussia.the same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. the result was a cheese that was more intense and full-flavoured. the settlers named the cheese after tilsit, the prussian town where they had settled.tilsiter has a medium-firm texture with irregular holes or cracks. commercially produced tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat, and has a dark yellow rind. after the main part of its production, the cheese needs to rest for an additional 2 months. often flavoured with caraway seed and peppercorns, tilsiter is a complement to hearty brown/rye breads and dark beers. it is a common table cheese, yet versatile. tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans, or on burgers. using the reimported recipe, tilsiter has been manufactured in switzerland since 1893 and in germany since 1920, where it is known as the protected brand holsteiner tilsiter. swiss tilsiter is mainly produced in three varieties. a mild version (green label) is made from pasteurised milk, a more strongly flavoured one from fresh, unpasteurized milk (red label), and the yellow-labeled "rahm-tilsiter" is produced from pasteurized milk with added cream.after world war ii, when tilsit and the rest of northern east prussia became the soviet kaliningrad oblast district, tilsiter-style cheeses were produced in switzerland and germany. tilsit cheese is now also made in australia, finland, latvia, lithuania, poland, romania, russia, and ukraine, and is marketed in the usa.