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Best German Recipes

Best German Recipes

Top Rated German Recipes

Meat wrapped in more meat is awesome, and especially when the "more meat" is bacon. I could wax poetic on and on and on like some other people in this Recipe SWAT Team, but I'll opt for economy of expression here and just say: [email protected]#$ — try this. (Besides, it only has three ingredients and takes 15 minutes to prepare.)Click here to see Dress Your Food in Bacon and Bacon Fat.

Pfeffernüsse or "peppernuts" are spiced cookies typically made during the holidays. Recipe courtesy of Mccormick

Dive into the spirit of the season with a tempting new take on red velvet cake. These mini cake sandwiches pop with Jack-O-Lantern Orange, Frankenstein Green and Phantom Purple fillings that can be customized to your taste with flavors like Orange, Lemon and Raspberry.Recipe courtesy of McCormick

German potato salad is one of those multiple personality dishes — everyone seems to define it differently. I don't know what makes this potato salad "German" (incidentally neither does my Mom, whose recipe this is) but I do know what makes it taste so good. You can find the answer by following the directions below.Click here to see 9 Summer-Ready Potato Salads.

This is the ultimate chocolate cake. Not only is there both frosting and icing, but endless amount of chocolate. It's definitely one that takes time to make, but worth every bite.

Start off your Easter weekend extra early by doing as the Germans do and celebrating 'Green Thursday.' This chervil soup is a classic dish that lots of Germans enjoy every Maundy Thursday.This recipe is courtesy of Abel and Cole.

In honor of New York Fashion Week, Royalton is offering a "fall collection" of drink specials (paired with amuse bouches) that are sure to make your fashionista giddy.

German potato salad is a traditional potato side dish brought over to the United States by immigrants from southern Germany. Unlike American potato salad, which is made with a mayonnaise-based dressing, German potato salad dressing is made from a mixture of bacon drippings, vinegar and Dijon mustard. Red potatoes are traditionally used, but Yukon Gold potatoes work well, too.

German Food Recipes: 23 Classic Dishes

German food is some of the best on the planet. If you're thinking about trying out a new ethnic cuisine, consider some of these great German Food Recipes. These 23 classic German dishes are hearty, delicious and have stood the test of time. Your family is sure to love these traditional German food ideas and they may just become part of your regular weeknight routine. If you love potatoes and goulash, just to name a few ingredients, these recipes are a great introduction to the world of German cooking from an American standpoint.

Table of Contents

Our Best German Recipes

Todd Coleman

Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Beef Marrow Dumpling Soup (Markklösschensuppe)

The dumplings in this beef soup get a boost of richness from beef bone marrow parsley and nutmeg impart bright and warming flavors. Get the recipe for Beef Marrow Dumpling Soup (Markklösschensuppe) »

Crêpes Filled With Sauerkraut

Sauerkraut is rolled inside savory herb crêpes for this delicious side dish. Get the recipe for Crêpes Filled With Sauerkraut »

Roast Duck with Plums

A simple roast duck is paired with juicy plums and spices in this recipe from Biergarten Cookbook: Traditional Bavarian Recipes by Julia Skowronek (Dorling Kindersley, March 2015). Get the recipe for Roast Duck with Plums »

German Chocolate Cake

This decadent triple-layer dessert takes its name from German’s Sweet Chocolate, a product that’s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Get the recipe for German Chocolate Cake »

German Spice Cookies (Pfeffernüsse)

These fragrant treats provide a delightful rush of warm spices when bitten into. For best results, start with whole spices and grind them yourself. Get the recipe for German Spice Cookies (Pfeffernüsse) »

Laugenbrezel (Traditional German Pretzels)

At the Hofbrauhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter. Get the recipe for Laugenbrezel (Traditional German Pretzels) » How to cook white asparagus

Avocado and Apple “Tartare” with Fried Walnut Dumplings and Chive Cream

Tart apple and cold avocado balance hot, crisp walnut dumplings and creamy chive sauce in this refreshing vegan dish from chef Josita Hartanto of Berlin’s Lucky Leek. You can make the walnut dumplings a day ahead, but make sure to prepare the tartare within two hours of serving, so the apples and avocados don’t brown. Get the recipe for Avocado and Apple “Tartare” with Fried Walnut Dumplings and Chive Cream »

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for Green Minestrone with Kohlrabi, Olives, and Spinach Pesto »

Recipe Summary

  • ¼ cup Dijon mustard
  • 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
  • ½ cup minced onion
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 8 slices bacon
  • 3 tablespoons canola oil
  • 1 (12 ounce) can beef broth
  • 1 ¼ cups water
  • 2 tablespoons cornstarch
  • 1 cup warm water
  • ¼ cup sour cream

Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.

Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water bring to a boil. Reduce heat to medium low cover and simmer until tender, about 30 minutes.

Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce serve immediately.

Recipes for Authentic German Side Dishes

Good side dishes (Beilagen, in German) will complement the flavor and texture of the main dish and combine nicely with gravy or other well-prepared sauces.

Here you’ll find the most popular German vegetable sides (Gemüsebeilagen) and carbs (Sättigungsbeilagen – a term from former East Germany referring to the carbohydrates designed to help you feel full (“sättigen”) – along with great matching sauces and gravies.

Bacon gravy
A rich and creamy bacon onion gravy from Germany that’s a traditional sauce for potato dumplings such as Hoorische or Gefillde.

Bavarian Egg Dumplings
These German boiled bread, potato and egg dumplings get a head start from a dumpling mix that comes in a box.

Bavarlan Zwieback Dumplings
Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. A great side dish to mushroom ragout with cream sauce.

Black Forest Inn Potato Puree
Lightly seasoned potato puree. piped into decorative mounds.

Braised Red Cabbage
Red cabbage braised with onion. apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten.

Cassis-flavored Red Cabbage
A spiked u p red cabbage side dish with red currant juice and cassis

Chef Olafs Red Cabbage Recipe
Chef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairy simple dish into the epitome of comfort food.

Chef Olaf s Sauerkraut Recipe
Chef Olaf uses double smoked bacon for depth, and adds fresh apples,onions, and spices to balance the natural acidity of the sauerkraut.

Creamy Sauerkraut with Chives
Tangy sauerkraut is tempered with creme fraiche for a side dish that complements roast chicken or pork chops. AJso great to top baked potatoes.

This beet-root side dish goes well with pork chops. A vegetarian version of Northern Germany’s “Bremer Labskaus” or “Sailors Stew.”

Fried Asparagus with Herb Cream
White asparagus fried in a beer batter. then served with herbed cream sauce- a very German celebration of asparagus season .

Crispy potato pancakes with an unpronounceable name from Germany’s Saarland region are flavored with leeks and onion. Serve with apple sauce or Bibbelsche Bohnesupp.

Heaven and Earth
Heaven (apples) and earth (potatoes) combine in this tasty side dish with bacon and onions. The name is derived from the 18th century word “Erdapfel” (earth apples) for potatoes.

Herbed Spaetzle
Packaged German spaetzle get a flavor boost from a brown butter and herb sauce 1n this versatile side dish.

Hofbrau Coleslaw Homemade Spaetzle
With variations such as Green Herb Spaetzle. Spaetzle are a type of egg noodles or small, elongated dumplings.A regional specialty of Swabia, Germany. – a historic region that crosses the southern states of Baden-Wuerttemberg and Bavaria.

Horseradish-Roasted Fall Vegetables
Zesty Bavarian horseradish nicely balances the sweetness of the squash and apples. for a recipe full of the flavors of harvest season.

Königsberger Wedding Noodles
A variation of meatballs.capers and cream over full flavored egg noodles

Pan-Fried Potato Fritters
A traditional finger-shaped potato pancake recipe from the southwestern part of Germany. most commonly served sauteed until golden brown with onions, bacon and sauerkraut.

Pellkartoffeln mit Quark
Traditional German family dish of boiled potatoes in their jackets served with creamy quark and chives.

Potato Dumplings from Thuringia
A authentic German recipe for traditional Thuringia potato dumplings. Although there are only 4 ingredients, this recipe takes some practice to get right.

Potato Salad Berlin Style
In this variation of German potato salad, the marinade contains boiled onions and gherkins.

Literally translated as “grated cakes,” these simple potato pancakes are also known as Kartoffelpuffer. An easy, basic German recipe.

Rheinischer Döbbekooche
A crusty German potato cake cooked in a casserole dish with finely minced onions. eggs and spices. topped with bacon. Traditionally eaten around St Martin’s Day (November 11).

The traditional German-Swiss variation of fried grated potatoes, similar to Reibekuchen or Kartoffelpuffer. A variations by Chef David St John-Grubb.

Classic German recipe for red cabbage cooked with sweet and sour flavors.

Scalloped Kohlrabi
Chef Olaf created this side dish recipe to help people fall in love with the mild, broccoli-like flavor of kohlrabi.

Swabian recipe for finger-like German-style gnocchi

Spinach Spaetzle from Scratch
Spinach spaetzle are a perfect complement to venison or any other roast meat. Recipe from Master Chef Peter Schaffrath, Hay Adams Hotel, Washington DC.

Tipsy Plum
Braised spiced plums with wine and brandy makes a side dish that adds some extra spiff and flavor to meals featuring turkey. pork, duck or beef .

Warm Apple and Cabbage Slaw
A slaw with texture and depth made from fresh shredded cabbage, sauerkraut. apples. walnuts. and a warm dressing .

White Asparagus with Black Forest Ham
A side dish or salad of blanched white asparagus and fine German Black Forest ham, with avocado, tomato. basil and chives and an oil and vinegar dressing .

Wild Garlic Pesto
This variation of classic Italian pesto uses wild garlic (also known as rampson or ramps, called Bärlauch in Germany, where it rapidly gained popularity.

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Posted on April 29, 2021 by admin

The German Raffaello Cake is a wonderful cake for the summer months and especially wonderful for Valentine’s Day which is celebrated in Germany with flowers, dinners for two, delicious cakes and desserts, romantic getaways, and special Valentine gifts. It also makes a delightful birthday…

German Chocolate Cake

German Chocolate Cake is a sweet chocolate cake that is filled and frosted with rich, sticky coconut, and pecan filling. Despite its name, the cake isn't German at all. In fact, it's an American creation. The cake was originally created using a specific type of chocolate that a chocolatier named Samuel German had created: German Chocolate. We call for the use of German chocolate in this recipe (you can find it in most supermarkets), but any chocolate around 48% cocoa will work.

Admittedly, this dessert doesn't have the strongest chocolate flavor and is meant for those who prefer things on the sweet side. Even still, we couldn't resist adding chocolate ganache to go in between the layers. Not only does it add decadence, but it helps keep the layers from falling apart!

Chocolate aside, let's talk about the best part: the filling. The toasted coconut and pecans mixed with evaporated milk and butter make a custardy, almost caramel-like filling is dangerously delicious. It's truly what makes the cake so unique.

Have you tried this yet? Let us know what you think in the comments below! And if you're a chocoholic, try our Classic Chocolate Cake.

This cake was amazing. I increased the recipe by half and baked using two 8 inch pans along with a small Bundt pan. I had no issues with the center falling and not cooking. I followed the recipe, allowing eggs, butter, and buttermilk to get to room temperature. I also alternated the buttermilk and flour as stated in the recipe. I baked in a gas oven at 350 for 35 minutes. Both the round pans had nice domes when done.

Disappointing. Easy to make but the cake was dry and could have used more eggs and some sour cream. The frosting was over the top too sweet. I should have known better with two whole cans of sweetened condensed milk. I'll go back to the recipe in There's Always Room for Chocolate next time.

I made this and had no problems. It was one of the best things I've made. I used smaller pans for personal size cakes.

I'd give it 5 stars except the actual recipe has typos. I guessed and used sticks of butter, never figured out what the room temperature butter was for. Also used darker chocolate than semi sweet, evaporated milk instead of condensed and unsweetened coconut. The frosting turned out perfectly - just sweet enough. Will definitely be making this again.

Should have read the comments first! Like many of you, I was suckered by the many 5 star reviews! My cake also fell in the center in spite of cooking for 35 minutes. does not look pretty at all. I’m a pretty decent baker so this is definitely a flaw of the recipe. We will see how it tastes later but I won’t be using this recipe again. Or trusting 5 star reviews on this site.

Why did they all sink? I made them twice. First they sank too but I had opened oven door so I thought that was it. Ugh! So this time I bumped up temp to 365 and added 1Tbs of flour. Didn’t help! I live at high altitude, is that it?Why. The cake is super yummy and moist it just looks horrible.

I used this recipe for my husbands 40th birthday and it was an absolute hit!! I just added a chocolate ganache on top and a 1 tsp of baking powder!! It was perfect - I will share it in my Instagram @lorenasmenu

So I made this cake for my dad's birthday and I did not look at the comments until I was like halfway through the process and they totally threw me for a loop. I am no baker, just a really inexperienced college kid, but this cake honestly turned out beautifully. Yes, the cake itself was a bit basic, but mine did not fall at all. And I am glad it was a little on the simple side, because the frosting is so rich and indulgent. The only difference I did was beat the sugar and egg mixture for considerably longer, maybe 6 minutes in total. If you wanted more robust flavor to the cake, I also recommend adding more melted chocolate or more cocoa powder. I also added 12 oz of coconut to my frosting instead of 10. I honestly have no real baking experience, but my whole family loved this cake as well as some neighbors. I accompanied it with some homemade double vanilla bourbon ice cream and I would do it again in heart beat!

More items to explore


&ldquoIf you&rsquore fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you&rsquoll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.&rdquo
&mdash Dorie Greenspan, author of Dorie&rsquos Cookies and the New York Times best-selling Baking Chez Moi

&ldquoI&rsquove waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.&rdquo
&mdash Diana Henry, The Daily Telegraph

"Even if you don&rsquot have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies."
&mdash The New York Times

&ldquoLuisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.&rdquo
&mdash Mindy Segal, author of Cookie Love

&ldquoI value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking.&rdquo
&mdash Julia Turshen, author of Small Victories

&ldquoFrom stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there.&rdquo
&mdash David Lebovitz, author of My Paris Kitchen

"This overdue guide is a happy marriage of European craft and American sensibilities."
&mdashBonnie S. Benwick, The Washington Post

"As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It&rsquos just the right sensibility, and it makes for a cookbook that&rsquos not only useful and instructive but charming."
&mdash Amy Scattergood, The Los Angeles Times

"Berlin-born food writer Weiss (My Berlin Kitchen) collects masterpieces of time-tested recipes to create this traditional classic that, like her lebkuchen (old-fashioned German gingerbread), is bound to stand the test of time and taste. [. ] Collected from various places and people&mdashwhether it&rsquos a cookbook or from her German assistant&mdashthis cookbook presents a beautiful piece of German tradition."
&mdash Publishers Weekly 

"In Classic German Baking, author and former cookbook editor Luisa Weiss surpassed those expectations with an engaging, precise, and pitch-perfect collection of more than 100 recipes that deserve to be better known in the U.S."
&mdash Lisa Rojany, NY Journal of Books

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Toasted Hazelnut Loaf Cake 

MAKES 1 (9 BY 5-INCH/23 BY 12CM) CAKE 

In the United States, loaf cakes and quick breads are quite moist and rich affairs. In Germany, they tend to be drier and lighter in sum, a little more restrained. In this classic Nusskuchen, hazelnuts are toasted until fragrant, and then pulsed finely before being folded into a simple cake batter plumped up with a bit of milk or brandy. You can take the basic recipe further by folding in chopped chocolate or grated lemon peel. The chocolate gives the cake more heft and makes for a great autumn weekend cake, while the lemon pairs nicely with the roasted hazelnuts for a more delicately flavored cake. Either way, slices of Nusskuchen are wonderful eaten with a hot cup of coffee or tea. 

The cake keeps well for a few days wrapped tightly in plastic wrap. But if it does get stale, you may be interested to know that an acquaintance of my assistant on this book, Maja Welker, once told her that her family used to repurpose stale loaf cakes like this one by placing slices of them on buttered rye bread at snack time. Ever curious, Maja tried this unusual snack and reported back that it is indeed delicious, if a little unorthodox. What we still haven&rsquot figured out is whether this is a regional oddity or simply a familial one. In any case, it speaks to the resourcefulness of most Germans, who are loath to waste any food. 

18 tablespoons/250g unsalted butter, softened, plus more for the pan 
2 cups/200g whole hazelnuts, toasted, skinned, and finely ground 
1 cup/200g granulated sugar 
1 teaspoon vanilla extract 
4 eggs 
1 2&frasl3 cups, scooped and leveled, minus 1 tablespoon/200g all-purpose flour 
2 teaspoons baking powder 
2 tablespoons whole milk or brandy 
5 1&frasl4 ounces/150g bittersweet chocolate (minimum 50% cacao), chopped (optional) 
Grated peel of 1 organic lemon (optional) 
Confectioners&rsquo sugar (optional), for dusting 

Preheat the oven to 350°F/180°C. Butter a 9 by 5-inch/23 by 12cm loaf pan. Spread the hazelnuts on a baking sheet in a single layer and toast in the oven, until the nuts are toasted and fragrant. Remove the pan from the oven and let the nuts cool completely before rubbing them gently with a clean dishcloth (this will remove most of their skins). Place the cooled hazelnuts in the bowl of a food processor and pulse until the nuts are ground to a very fine meal. Take care not to overprocess by pulsing after they are finely ground, or you will end up with hazelnut paste. 

Place the butter and sugar in the bowl of a stand mixer fitted with the flat beater attachment and beat until creamy and fluffy beat in the vanilla extract. Add the eggs, one at a time, and beat until each one is incorporated into the batter. Slowly add the ground hazelnuts and beat until combined. 

Sift the flour and baking powder together, and then, with the mixer running at medium speed, gradually add the flour to the butter and sugar. Finally, beat in the milk or brandy and fold in the chocolate or grated lemon peel. Scrape the batter evenly into the prepared pan. Bake for 1 hour and 15 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. 

Place the pan on a rack to cool for a few minutes before unmolding. Let the cake cool completely. Dust lightly with confectioners&rsquo sugar before slicing and serving. Wrapped tightly in plastic wrap, the cake will keep at room temperature for at least 3 days and up to 5.

Brewing German Altbier Recipes

German Altbier or Alt is a top fermenting beer that originated in the German Westphalia region and later grew in popularity around the Rhineland. This week we take a look at brewing Altbier at home. The term “Alt” or “old beer” refers to the old methods of using a top fermenting ale yeast at ale temperatures but then cold aging the beer to form a slightly bitter, malty, well attenuated German ale. The term Altbier first appeared in the 1800’s to differentiate this traditional ale from newer pale lagers getting popular in Germany.

The BJCP recognizes two distinct style of Altbier, the Dusseldorf Alt is primarily produced near the town of Dusseldorf, and is slightly more bitter than the more widely brewed Northern German Altbier. The Northern version generally has a slight caramel flavor and is sweeter and less bitter than the Dusseldorf. Some Altbiers are also produced in small quantities in the Netherlands near the German border as well as Austria, Switzerland and the US microbreweries.

The Altbier Style

As mentioned above, Altbier is an amber colored ale with a very smooth, well attenuated finish. The beer should be well balanced with some bitterness and some maltiness. Fruitiness from the ale yeast is appropriate. Color is generally bronze to brown (11-17 SRM). There is low dyacetyl flavor and the beer generally has moderate to high carbonation.

There are differences between the Northern and Dusseldorf Altbier styles. The Dusseldorf style has medium bitterness and medium to high maltiness and is often brewed with moderately carbonate water. The Northen style may have a malty, grainy, biscuity and even slight caramel maltiness. The Nothern style is generally less bitter than the Dusseldorf and is sometimes made with a mix of ale and lager yeasts or even a highly attentive lager yeast alone.

The BJCP style guide specifies an original gravity of 1.046-1.054 and final gravity of 1.010-1.015 for both styles. The Dusseldorf color runs bronze to brown, or 11-17 SRM. The Northern can be slightly darker at 13-19 SRM. Carbonation is a bubbly 2.5-3.1 volumes of CO2.

Brewing an Altbier

The base malt for Alts is German Pilsner malt, which typically makes up 80% of the grain bill. A small amount of Munich or Vienna malt is often used to add some malty flavor. Dark Crystal malt is used in the Northern style to reach the appropriate color and add a small bit of caramel flavor. The Dusseldorf style uses less crystal malt, and instead substitutes small amounts of chocolate or black malt to achieve the desired color.

The traditional mash schedule is a German triple decoction, though a single step infusion mash is more than adequate if you are using modern highly modified malt.

Both styles require a highly attentive yeast with a clean finish. The Dusseldorf style always uses a high attenuation ale yeast such as White Labs WLP036 Dusseldorf Alt Yeast or WLP001 California Ale or Wyeast 1056 American Ale. The Northern Alt style also requires a high attenuation yeast, and most often lager yeasts are used though occasionally a mix of ale/lager or ale yeast may be used. Interesting yeasts to use include various German Lager yeasts, Kolsch yeasts from both labs, and the Alt ale yeasts listed above.

Spalt hops are traditionally used for the Dusseldorf alt, though many noble hop varieties are suitable as well. The Northern style uses noble hop varieties as well and there is some variation between breweries on which is best to use. The Dusseldorf style may use moderately carbonate water to accentuate the bitterness of the hops while the Northern style typically does not use carbonate water.

Altbier Recipes

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Watch the video: 4 Ακόμα Γερμανικές Σειρές. Learn German Like A Pro (December 2021).