Food & Beer Culture

Rostbratwurst belongs to Thuringia just as naturally as Schwarzbier. Since 2004 it has carried EU Protected Geographical Indication status as Thüringer Rostbratwurst, must be produced in Thuringia, and measures 15 to 20 centimeters in length. Traditionally it's grilled over charcoal and served with mustard and a bread roll.

The first mention dates to 1404, in an account book of the Jungfrauenkloster convent in Arnstadt. It tastes different depending on the region: seasoned with caraway in the east, marjoram in the north, and just salt and pepper in the south.

Why does Schwarzbier pair so well with it? The beer's roasted aromas and the crust of the grilled sausage share something in common—both taste of the Maillard reaction, the browning of protein and sugar under heat. At the same time, the beer is soft enough not to overpower the well-spiced sausage.

Thuringian dumplings with roast meat and red cabbage also pair well with a dark lager. The dumplings, made from a mix of raw and cooked potatoes, soak up the sauce, and a Schwarzbier's dry note cuts through the richness.

At an inn or a Bratwurst stand, beer is usually ordered in a 0.3 or 0.5-liter glass. Enjoyed in moderation, it's a companion to the food rather than an end in itself. The Rennsteig, the famous hiking trail along the ridge of the Thuringian Forest, has huts at many points where walkers can stop for refreshment. Rostbratwurst often ends up on the plate there too, closing the circle between trail, inn and glass.