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.
There’s a booming demand in Germany for produce that is both locally sourced and free from chemicals. One cooperative in Karlsruhe is linking farmers producing pesticide-free grains with artisanal bakers in the region.
When you think of Germany you might imagine giant mugs of beer you can hardly hold and Lederhosen-clad folk, but in reality it is much more than what we see at Oktoberfest.
Eiernockerln is rumored to have been Adolf Hitler’s favorite Austrian dish. A Jewish newspaper claims some Austrian restaurants serve it every year on April 20th, the Führer’s birthday. Let’s have a look at the recipe.
The famous Reinheitsgebot, a symbol of German product quality, is turning 500. It has been a mark of German brewing quality from the day it forbid wood chips as an ingredient. Deutsche Welle takes a look at the history of the law.
One of Germany’s very first national brands is celebrating its 125th birthday: The Leibniz biscuit.
Switzerland has a longstanding reputation for making exquisite chocolate, but which countries buy the most from the Swiss? swissinfo.ch reports.