Food & Beer Culture

What food is Eastern Swiss beer paired with? With St. Galler Bratwurst, made from veal and pork and traditionally eaten without mustard, alongside a Bürli, a bread roll. The mild, soft Helles pairs well because it doesn't overpower the delicate sausage. With fattier meat, the carbonation clears the palate again.

In Appenzell country, Siedwurst is a classic, a scalded sausage simmered gently in hot water. Alongside it comes the robust Appenzeller cheese, usually in the form of little cheese tarts or served on a board. A hearty, pungent cheese calls for a beer with freshness that rinses the palate clean again, without harsh bitterness.

A Mostbröckli, air-dried strips of beef with a hint of cider, is also a popular accompaniment. For a sweet finish, Appenzeller Biberli come into play, a gingerbread-like pastry filled with honey and almond. A darker beer or a Märzen pairs well here, its roasted notes and caramel complementing the sweetness.

People go drinking in inns and beizen, as they're called in Switzerland. In autumn, St. Gallen hosts OLMA, the big fair where bratwurst and beer are an obvious pairing. In Appenzell Innerrhoden, meanwhile, the Landsgemeinde assembles every year on the last Sunday in April on the Landsgemeindeplatz, a ritual involving swords and hats. Afterward, everyone heads to the inn to eat and have a drink.

The Locher brewery has a visitor center in Appenzell, the Brauquöll, where you can learn about the brewing process. Small breweries like Bögli Bräu in Neukirch, Larrys Brauerei in Hefenhofen, and the Brauhaus Sternen in Frauenfeld in Thurgau round out the picture. Together, they make Eastern Switzerland a region of many small, independent beers.