Food & Beer Culture

What do people eat with beer in the Harz? The classic is Harzer Käse, a low-fat soured-milk cheese with a pungent aroma, also known as Harzer Roller when shaped into small rolls. It's often eaten with onions, vinegar and oil, alongside bread. It's mild in fat but sharp in flavor, which is exactly why a beer with acidity like Gose pairs so well, as the tartness cuts right through the pungent cheese.

Game also has its place in Harz cuisine. The forests are home to deer, wild boar and mouflon, and regional restaurants frequently serve game dishes. A roast with dark gravy calls for a malty beer like a Dunkel or a Hüttenbier, while a lighter braise pairs better with a Pils.

Brauhaus Goslar pairs its beers with regional cuisine, served in its 1720 building on the market square, where brewing takes place several times a week according to the brewery. Anyone ordering a Gose at the pub often drinks it alongside cheese, fish or poultry, since acidity and salt lighten up rich, fatty dishes.

Walpurgis Night is part of the Harz's beer culture too. On the night of April 30th into May 1st, towns around the Brocken, such as Schierke and Thale, celebrate the witches' festival with bonfires and costumes. The Brocken is the range's highest peak and, according to legend, the witches' meeting place.

Visit Brauhaus Lüdde in Quedlinburg and you'll find a house that, by its own account, has been brewing beer since 1807. Brewpubs like this combine tavern and brewery under one roof. The path from the brew kettle to the glass is a short one, and in the pour you can taste the house's signature style.