Food & Beer Culture

What do people eat with their beer in the Erzgebirge? The cuisine is hearty, fitting for a land with long winters. Potatoes, dumplings, red cabbage, and smoked sausage take center stage. A Pilsner, with its bitterness cutting through the fat, pairs well with all of it.

At Christmas, Neunerlei comes to the table, a festive meal of nine dishes served on Christmas Eve. Bratwurst with sauerkraut, dumplings, and lentils traditionally belong to the spread. Each family keeps its own order.

The Mettenschicht tradition comes from the mining era. On Christmas Eve, miners once went down for the year's last shift and sang songs underground. Today, miners' parades, Schwibbögen (candle arches), and lighted arches in windows keep this tradition alive.

Those with a sweet tooth know Quarkkäulchen, small fried cakes made from quark and potatoes. They pair better with coffee, but a mild Helles goes well with them too. Around Advent, many breweries release seasonal beers that are often a bit stronger than the everyday Pilsner.

The people of the Erzgebirge love their craftsmanship with light and wood, and at the Christmas markets, smoking figures and nutcrackers are just as much a fixture as grilled Rostbratwurst. A cold Pilsner alongside is the standard for many visitors.

In both the Vogtland and the Erzgebirge, the local pub serves as a gathering spot for families and clubs. Most people order either the 0.3- or 0.5-liter glass. The Erzgebirge is also home to the Bierfabrik Erzgebirge in Pockau-Lengefeld, brewing since 2016—proof that new brewers are still emerging here.