Essential Eats to Enjoy on International Beer Day

By Jack Southan on August 5th, 2016

Brews and Brätwurst

Starting off in 2007 as a small celebration for locals in Santa Cruz, California, International Beer Day has since exploded onto the global forum to become a worldwide event which basks in the glory of that delicious amber nectar. With over 207 cities, in 50 different countries, uniting together to champion beer, in all its forms, it is no surprise that people have started to catch on.

Beer is something which has brought people together and broken down social barriers for millennia, and to us it seems appropriate that it should finally be recognised for its vital role in international diplomacy over the years. The oldest known recipe for brewing beer dates back as far as ancient Mesopotamia, around 4000 years ago (though beer has thought to have beer drunk since around 9000BC), and in principle hasn’t change that much ever since. If it ain’t broke, I guess. But what has changed since then is the sheer volume and variety of beer on offer today. It has been said that beer is the world’s 3rd most popular drink - following closely behind water (which in our books is cheating) and tea (which is understandable considering its deliciousness), with thousands of beer brands and breweries around the world making the stuff.

But there’s one particular country which has become known for their beer and in particular their mass celebrations of it - Germany. Few countries are as dedicated to producing and drinking it in such large quantities, and with an average of 850 million litres of beer consumed each year in the country, it’s little wonder. So we thought, if we were in Germany for International Beer Day this year, what would we have to accompany our flagons of ale? Well, we’ve given it some thought and decided on a list of the best German dishes and restaurants to enjoy a beer with on August 5th!

Bierhaus en d'r Salzgass - Mettbrötchen


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One of Cologne’s better beer halls, Bierhaus en d’r Salzgass is in a historic building that once housed the Zur Täsch brewery. It’s full of cosy corners, with barrels on the bar, tankards on the walls, religious décor throughout and a vast medieval iron light fixture on the ceiling. The house speciality is the mettbrötchen, a classic dish of minced pork with bread and onions that goes well with beer. With its terrace overlooking the Rhine, you can’t go wrong.



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Kaisergarten is a modern take on a traditional Bavarian restaurant. The space has a beer hall meets ski lodge vibe with long tables, stacks of wood and taxidermy animals. In warmer months, guests can enjoy a large beer garden with large umbrellas and twinkle lights. Kaisergarten’s cuisine is locally sourced farm-to-table focusing on pork. The small but well-thought-out menu emphasizes appetizers and snacks for sharing over beers. You can’t go wrong by ordering the organic crusted roast pork, which comes drowned in a dark beer sauce.

Zum Flaucher - Hendl (Roast Chicken)


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Zum Flaucher is a peaceful beer garden right in the middle of nature, surrounded by woods and away from the humdrum of the city. Many swear that the Hendl (Roast Chicken) is the juiciest chicken ever! And it goes well with a large pitcher of famous German beer to wash it down!

Airbraeu Brauhaus - Roast Pork


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Old Bavarian roast pork (hand-cut shoulder cut of meat) coated in a delicious and crisp crackling and with tender, moist meat. Served in a very traditional Bavarian beer sauce with pretzel dumplings and/or coleslaw with bacon. This is the perfect roast pork and you cannot afford to miss it!

Früh am Dom


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For classic German cuisine in Cologne, fans head to Früh. Open since 1904, this historic restaurant survived three fires and careful reconstruction has left it a rare reminder of the pre-war city. After exploring the medieval vault, Romanesque arches, cellar bar and flower-filled terrace with gurgling fountain, find a table and tuck into one of Cologne’s classic dishes and Kölsch beer served by waiters at ancient wooden tables. To satisfy a big appetite, order the Schweinshaxe, a huge roast pork knuckle served on the bone. The crispy Schweinshaxe is typically served with mashed potatoes and sauerkraut, so it might be best to skip breakfast. Another classic, the Himmel un Ääd (Heaven and Earth), is named for its two main ingredients -- apples (from the sky) and potatoes (from the ground). This classic dish resembles mashed potatoes but has a distinct, apple sweetness. It is most often served with blood sausage.

Murrhardter Hof - Kasspatzle

The kässpätzle (Swabian noodles with cheese) at Murrhardter Hof enjoy a fabulous reputation within the normally sceptical Stuttgart community. Murrhardter Hof cooks this amazing dish perfectly. They start with their homemade spätzle and finish with perfect kässpätzle, crisp on the outside while remaining soft on the inside. If you have the chance to watch a chef scraping some spätzle, you will know why. You need an instinctive feeling and a lot of passion to do this work right. The perfect, creamy kässpätzle also requires a delicious cheese. At Murrhardter Hof, they add the perfect amount to the spätzle, so it sticks perfectly but is not too cheesy. As a side, we recommend the classical mixed salad.

Weinstube zur Kiste - Onion beef roast


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Weinstube zur Kiste is a typically cozy Swabian restaurant in the heart of Stuttgart’s famous bean quarter. It’s located in an old timber-clad house where you sit on creaking wooden benches next to a beautiful, dark green, tile stove. The menu offers some of the best regional dishes in this area. The perfect match for a great local Stuttgarter Hofbräu beer is the onion beef roast with a classic mixed salad or some Swabian pasta. The roast is seared to perfection with a slightly pink centre. And covering the top of it you will find the sweet grilled onions that make it a Swabian Zwiebelrostbraten.

Restaurant Schellenturm - Roast Pork with Maultaschen (Swabian ravioli) and potato salad


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The Schellenturm (bell tower) was built as a part of Stuttgart's city wall in 1565. It was used as a prison and a depot for wine. Nowadays you can find some exquisite Swabian cuisine at restaurant Schellenturm. But before you are allowed to sit down and enjoy a meal, you have to climb the mass of stairs up the old tower. The restaurant is located on the two upper floors and welcomes you with a rustic, homely atmosphere. They offer the local Dinkelacker beer that is brewed only a short distance away in the south of Stuttgart. What would be better to go along with it than the Swabian plate (Schwabenteller)? It consists of two slices of tender roast pork, homemade Swabian ravioli (Maultasche) and potato salad. Just a delicious quick journey through Swabian cuisine.


Meet the author
Jack Southan

Jack Southan is a freelance journalist specialising in food and travel. He has worked his way around the world sampling the tastiest dishes and strongest local brews, but now lives in London and writes for magazines from the comfort of his armchair. ... More