Food & Beer Culture

Weissbier is traditionally paired with Weisswurst, and for good reason. The mild veal of the sausage and the sweet mustard complement the beer's fruitiness, while its carbonation cuts through the fat. A pretzel completes the picture.

By Lake Chiemsee, fish is the natural choice. Chiemsee whitefish, a species of lake fish, is served pan-fried or as Steckerlfisch, smoked over an open flame. The light, salty flesh pairs well with a Helles that won't overpower the smoke.

The region's inns thrive on Brotzeit, a traditional snack: Obatzda, a spread made from ripe Camembert, butter, and onions, served with radish and pretzels. A pork roast with dumplings and dark gravy calls for something more robust, with a Helles or a Dunkles to carry the dish.

Wirtshaus Wochinger and Hofbräuhaus Traunstein are brewpubs, where brewery and kitchen share the same roof. In the beer garden, guests sit beneath chestnut trees, and traditional dress is a common sight here even on an ordinary Sunday.

Among the region's festivals is the Georgiritt in Traunstein on Easter Monday, where riders in traditional costume have their horses blessed. Weissbier is served in the vase, while a Maß — one liter — counts as the standard measure at folk festivals. Drinking here means doing so slowly, seated, with a snack at hand. The Halbe is the usual measure in the inn, while the Maß appears at festivals and in the beer garden. A Weissbier takes longer to finish than a Helles, since it isn't meant to be drunk in one go.