Food & Beer Culture

Do East Frisians prefer tea or beer? Both, just at different times of day. East Frisian tea culture has been part of Germany's national register of the Intangible Cultural Heritage under the German UNESCO Commission since December 2016. Tea has been enjoyed here for roughly three hundred years, typically a robust Assam blend, served with a piece of rock candy called Kluntje, and a dash of cream known as Wulkje.

Tea fills the afternoon, beer fills the evening. The two aren't in competition, they're simply part of the same daily rhythm. At the brewhouse or local inn, the evening often begins with a Pils, which pairs well with fish since its bitterness cuts through the richness.

Coastal dishes include North Sea shrimp, landed in places like Greetsiel, and Matjes, the young, mildly salted herring. Fried fish with pan-fried potatoes and remoulade also pairs beautifully with a crisp Pils. For something sweet, there's Friesentorte, a cream cake made with puff pastry, plum butter, and cream, though that one's more suited to tea.

One beloved ritual is Boßeln, a street game in which players throw a ball as far as possible. It's a team competition that usually ends up back at the local inn. Beer tours to breweries and the brewery museum in Bagband also draw visitors to the coast, and there too you'll find tea, pastries, and conversation about the weather.

When hosting guests, it's customary to set out tea and beer side by side and let everyone choose for themselves. Beer drinking here comes with a sense of moderation. A glass of Pils, a plate of fish, and the vast open land stretching out beyond are more than enough.