Popular German Diet

Germany was relatively insulated from foreign influences until about the 19th century, when trains connected small villages to cities for the first time and kolonia warenhandlers opened, grocery stores that sold foreign goods. In the 1950s, labor shortages caused Greeks and Italians to settle in Germany, and these newcomers brought their cuisine with them, changing the German culinary landscape. A diet of sausages, dark breads, pastries and beer made room for pizza, pasta, lamb and ouzo.
Wursts
The most world renowned foods Germany offers are wursts, or sausages. The bratwurst is the most popular in Germany, according to Frommers. Bratwurst originated in Nurnberg, also known as Nuremberg in central Germany. Weisswurst is a white sausage made with veal, calves' brains and spleen. Blutwurst is blood sausage and leberwurst is made from liver.
Regional Cuisine
Regional foods are important in Germany. The country is relatively large and the landscape and area traditions inform the culinary choices in the different areas. In Bavaria and Franconia in southern Germany knodel are dumplings and rostbratwurste are small finger sausages. In Saxony and Thuringia in eastern Germany linsensuppe mit thuringer rotwurst is lentil soup with Thuringian sausages. In Berlin, cabbage soup, or kohlsuppe, and erbsensuppe, or pea soup, are popular. Rhineland in northwest Germany on the border of Belgium serves reibekeikchen, small potato pancakes with blueberry sauce.
Beer
The world's oldest brewery is Weihenstephen in Bavaria. Established in 1040, the former monastary makes doppelbock, an extra dark 6 percent alcoholic beer. The monks prepared a particular beer during lent they made using yeast from the 8th century garden near the monastery. The standard beer most brewery's make is vollbier, a 4 percent alcohol beer. The smoked beer in Bamberg is called rauchbeir.
Wine
Vineyards in Germany are concentrated along the hills that border the Rhine and Mosel rivers. They grow in the shade and the sun reflects from the waters to the vines. The slow and cool growing process makes the wine's signature sweetness. The quality control Germany uses to label wines is simple compared to France and Italy. They classify wines as either Tafelwein, table wine, or Qualitatswein, quality wine. The Reisling and Weisburgunder grapes are well known. The wines taste fruity to spicy and dry, with melon or pear notes, respectively.