Alcohol is legal in Germany. The traditional place for drinking beer is the local “Kneipe,” Germany’s equivalent of a bar or pub. Drinking is a part of daily life for many adults.
Spargelzeit (asparagus season) whips Germans into a frenzy of indulgence (of the most wholesome variety) for two months of every year. It officially started in states across the Federal Republic this week.
From curious grannies to committed “food-savers”, everyone who came to “The Good Food” when it opened on February 4 was excited by a shop unlike anything they had ever encountered before.
When Stone Brewing released in 1997 its well-known Arrogant Bastard Ale, it was a hoppy revolt against an American beer market defined by bland corporate lagers. Now, thanks to craft brewers like Stone, it’s easy to find once obscure beers, from India pale ales to smoked porters, in dive bars and supermarket shelves alike.
It’s said that Germans have a word for everything, no matter how involved the concept. So, of course, they have a word encompassing the beloved cookies, sweet, fruited breads and other treats baked around Christmastime: Weihnachtsgebäck.
Germans know that food and drink are good for the soul. They like to eat well, and they have plenty of choices. DW’s Matthias von Hein sums up some important facts about food and drink in Germany.
Holsten. Erdinger. Löwenbräu. These and many other famous German beer brands have long dominated the domestic market and sell well around the world. But now those giants face competition. Jenny Witt reports from Hamburg.
After the fall of the Berlin Wall, almost all of East Germany’s communist-era products disappeared into obscurity. One that did manage to survive is the legendary Spreewald gherkin.
Long the European capital of techno-driven nightlife, fastidious hipsterdom and low-cost party weekends, Berlin is adding another string to its bow as a vegan haven.
There’s a persistent clicking sound inside the kitchen of the Hôtel de Ville. It takes a while to locate it and then, I realise… it’s coming from the chef, Franck Giovannini.