Food & Beer Culture

Three Ks define Höchstadt's cuisine: Karpfen (carp), Kellerbier, and Kren, the Franconian word for horseradish. Aischgründer carp may only be raised in the Aischgrund, and no more than 800 fish are permitted per hectare of pond. This gives each fish more space and results in firm, mild-tasting flesh.

When is carp in season? During the months with an "r" in their name, that is, from September to April. The old rule dates back to a time before refrigeration, when carp could neither be transported live nor slaughtered safely in the heat of summer. It's most often served pan-fried or baked, with crispy skin and a side of potato salad.

A Kellerbier pairs well with it, since its mild malt character doesn't overpower the fish's delicate freshness, while picking up on the toasty notes of the breading. Local taverns also commonly serve Schäuferla (roast pork shoulder) and horseradish schnitzel in beer sauce, and the horseradish's bite works well against the beer's softness.

A distinct culture has developed on the cellar hills. People sit beneath chestnut trees or in front of the rock face, order their beer straight from the cask, and tuck into a Brotzeit, a cold snack plate, which in many places you're welcome to bring yourself. The Aischgründer Beer Express and the Beer Trail between Uehlfeld and Bad Windsheim lead from one brewery to the next.

Beer here is measured in Seidla and Krug, and in beer gardens also in the Maß, the full liter. For a leisurely chat at the table, the Seidla, half a liter, is the standard measure, enjoyed at an unhurried pace.

Carp in this region is typically served with sides like potato salad and coleslaw, and those who don't care for fish will find roast meats and sausages instead. Non-drinkers are usually offered a non-alcoholic beer or a beer spritzer, which is just as much a part of an evening at the cellar as the beer itself.