Food & Beer Culture

What do you eat with a Lake Constance Pils? Living by the lake, fish is a natural choice. Whitefish, whether fried or smoked, calls for a beer that won't overpower its flavor: a Helles or a mild Pils works well. The bitterness cuts through the fish's richness, and the hop aroma stands in for lemon.

From the Swabian hinterland come Käsespätzle and Maultaschen. With spätzle topped in melted cheese and roasted onions, the beer needs some backbone to stand up to the seasoning—here, a Pils with assertive bitterness helps. Maultaschen in broth, on the other hand, pair better with a Helles, which won't overwhelm the delicate dumplings.

Fruit growing is also part of the region's heritage. Apples and pears grow around the lake, and from them comes cider. Hops and fruit often share the same farm in this area. Wherever you see a hop field, chances are you're not far from an orchard meadow.

The pub culture here is relaxed and family-oriented. Tettnanger Krone is brewery, inn, and hotel all in one. Anyone wanting to experience hop culture firsthand can walk the roughly four-kilometer Hop Trail from Hopfengut No20 to the brewery, reading informational panels along the way about how hops travel from field to brew kettle. The walk leads between the trellises, which stand over eight meters tall by late summer.

In southern Germany, servings typically come in half-liter measures, though smaller glasses are available too. Here, beer is a drink for meals and conversation, not a competition. Those who drink in moderation tend to notice the hop nuances best, since a second or third glass quickly blurs them.