Food & Beer Culture

A Lower Bavarian snack plate belongs with Landshut beer. On the board you'll find Obatzda, a cheese spread with paprika and onions, alongside radish, pretzels, and sausage salad. The beer washes away the richness of the cheese, and the hops pair well with the peppery bite of the radish.

For something warm, Schweinsbraten (roast pork) with dumplings and dark gravy comes to the table. The crust of the roast and the roasted notes in the malt reinforce each other. A Helles or a Dunkel pairs well here, and with meat dishes in gravy, a Weissbier often works too.

The city's biggest festival is the Landshut Wedding. Every four years, large numbers of participants in historical costume parade through the Old Town, re-enacting the wedding of 1475. Taverns and camps offer food and drink to go with it, and the city's beer stands are part of the scene.

In everyday life, people meet at the beer garden or at a tavern in the Old Town. Wittmann's administration is based in the Palais Etzdorf, a building right in the heart of the Old Town. The Halbe and the Maß, calibrated to a full liter in Bavaria, are the usual measures.

Pairing beer with food is all about balance. A hearty dish calls for a heartier beer, a light dish for a lighter one. Enjoyment, as always, is best in moderation.

In summer, people like to sit beneath chestnut trees, while winter and Lent bring heartier fare to the taverns. In the end, the snack plate remains the common denominator, quick to prepare and suited to almost any beer from the region. There's no single fixed serving size, only the Halbe and the Maß as the standard measures.