Food & Beer Culture

In the Spreewald, a dark beer is traditionally paired with a plate of boiled potatoes, quark, and linseed oil. The oil tastes slightly nutty and bitter, the quark is cool and tangy, and the potato adds warmth. Drink a Schwarzbier alongside it, and its bread crust and roasted notes echo the linseed oil, while its lean bitterness never overwhelms the quark.

The second specialty is Spreewald gherkins, which carry EU protected geographical indication status. They're pickled and crisp. Set beside a hearty dish, a gherkin acts as a counterpoint, and that's exactly why it pairs so well with beer: the acidity and salt reawaken interest in the malt.

In the Lausitz, carp from local ponds reaches the table, especially at Christmas, served with potato salad. For this rich, mild fish, a pale lager suits better than the heavier Porter, since too much roasted character would overpower the fish. Porter, on the other hand, pairs well with roasts, braises, and robust cheese.

Part of the region's beer culture is the monastery grounds. Neuzelle today is a destination with its brewery, and in Görlitz, the Landskron brewery has run a visitor center since 2013 where you can watch the brewing process. Visiting the breweries in sequence takes you on a route running east to west through the region.

Landskron was long marketed as "Germany's easternmost brewery." Görlitz has been the country's easternmost city since 1945. The brewery lost that title in 2006, when a new brewery was founded a few meters farther east along the Neisse.