Germany - Cuisine
German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria. Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. Throughout all regions, meat is often eaten in sausage form. More than 1500 different types of sausage are produced in Germany.
Although wine is becoming more popular in many parts of Germany, the national alcoholic drink is beer. German beer consumption per person is declining but—at 116 litres annually—it is still among the highest in the world. Beer varieties include Alt, Bock, Dunkel, Kölsch, Lager, Malzbier, Pils, and Weizenbier.
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