Food & Beer Culture

What do people eat with their beer in the Saarland? Dibbelabbes, a dish of grated potatoes slow-baked in a cast-iron pot with bacon and onions. A pilsner pairs well here, since its bitterness cuts through the fat and refreshes the palate after every bite.

It's much the same with Schwenker, the Saarland's signature grilled meat, swung over charcoal on a chain. Marinated pork neck, sausages and onions all go well with a cold pilsner. Alongside, there's often Lyoner, a delicate cold cut served in thin slices, either cold or fried.

Potatoes also shape other Saarland dishes. Geheirade — literally 'married dumplings' — brings raw and cooked potatoes together with flour dumplings on one plate. Hoorische are elongated potato dumplings served with gravy or meat. Dishes like these call for a mild beer that won't overpower the plate.

In the Palatinate, Saumagen defines the local cuisine: stuffed with meat, potatoes and spices, sliced and fried. A pilsner or a wheat beer suits it well. If stuffed pig's stomach isn't to your taste, there's always liver dumplings or Palatinate bratwurst — and the same rule applies to all of them: the beer has to be fresh and not too heavy.

The Palatinate is wine country, so beer often sits right alongside the wine glass. In local taverns, it's common to order both at the same table. Beer pairs easily with food across styles and glasses, and here, wine and beer share a tavern culture that doesn't argue over the drink — only over the sausage and the gravy.