Bavarians are particularly proud of the traditional purity law (ger.: Reinheitsgebot), initially established by the Duke of Bavaria in 1516. According to this law, only three ingredients were allowed in beer: water, barley, and hops. In 1906 the Reinheitsgebot made its way to German law and it had been a law in Germany until the EU struck it down as incompatible with the European common market. Bavarians are also known as some of the world's most beer-loving people with an average annual consumption of 170 litres per person. Because of the top-ranking of beer in the whole of Bavaria (Franconia included) it is not astonishing that thereīs a high concentration of breweries all over the country.

Relatively unknown is the fact that the highest concentration of breweries within Bavaria is not, as one might think, in the south of Bavaria around Munich (where the Oktoberfest takes place). The highest concentration of breweries, not only in Bavaria but also in the whole world, is in the northern part of Bavaria, more precisely in Upper Franconia (ger.: Oberfranken) where the Fichtelgebirge District is located and more than 1,000 different beers are brewed in about 200 breweries. Thatīs one brewery for about 5,500 inhabitants. Second in rank is Upper Bavaria (ger.: Oberbayern) with about 90 breweries and one brewery for about 44,800 inhabitants. Amazing, isnīt it?

Apart from the discovery that the Franconians have beer galore, weīd like to add that we grow wine, too. There is evidence that wine has been produced in Franconia for over 1000 years. Today about 6100 ha of land are used for growing the Frankenwein (eng.: Franconian wine). Most of it along the river Main in Lower Franconia (ger.: Unterfranken) and Middle Franconia (ger.: Mittelfranken) because of the comparative warm climate in this region.

The rounded and flattened Bocksbeutel is the typical and well known bottle originally used only for the best Franconian wines. Since 1989 the use of the Bocksbeutel is protected by European Union regulation.

Unlike many other German wine regions (e.g. Baden, Mosel Rheinhessen), a large amount of Franconian wine is drunk in the area where it is produced. Nearly every town has its own Weinfest (eng.: wine festival) in summer, a festival that lasts a weekend or sometimes just one day where wine is drunk instead of beer. The so-called Heckenwirtschaften, where wineries sell their own wine usually at low prices, are very popular. (Source: Wikipedia)

Enough about beer and wine for now. As already mentioned thereīs loads of fine food, too. So letīs start with some traditional Bavarian examples of culinary deliciousness. First of all thereīs the Weißwurst (lit.: white sausage) which is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. Usually it is flavoured with parsley, lemon, mace, onions, ginger and cardamom, then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and about an inch in thickness. The sausage is not smoked and hence is made fresh every day. It is traditionally eaten before noon because before modern cooling technologies it would have gone bad before dawn, especially in summer. It is served with Bavarian sweet mustard, Brezen (eng.: pretzel) and beer.

A Brezen is a standard component of a Weißwurst breakfast in Bavaria. It is a baked snack that is traditionally twisted into a unique knot-like shape. The pretzel dough is made from wheat flour and yeast.

Another important Bavarian dish is Schweinshaxen (eng.: pork knuckle) which is cooked in beer, carrots, celery and onions but more often roasted or grilled. Side dishes are Sauerkraut (lit.: sour cabbage) and Klöße which are dumplings made from grated raw and/or mashed potatoes and cooked like pasta. Klöße are a very common German speciality and can be found as a side order to many roasts. Usually people in Bavaria drink beer to many of their specialities.

The American soldiers in World War II referred to German soldiers as "Krauts", in reference to the sauerkraut which, as German soldiers were known to consume at that time by the allied forces, was typically bitter and sour. (Source: Wikipedia)

One of Franconias most popular specialities is the Bratwurst. It is a sausage composed of beef and pork, often grilled and then sold in bread rolls with mustard.

There are a whole lot of variants in Franconia (and Germany) and the ingredients of the bratwurst may differ from town to town depending on local traditions and recipes. In Nuremberg, the bratwurst are considerably smaller, approximately the length and thickness of an adult's thumb wheras in the rest of Franconia they are long and thin and often sold in pairs. The bratwurst is perhaps the most popular sausage in Germany. The original probably comes from the region of Thuringia, where it is traditionally known as Thüringer Rostbratwurst. The oldest known recipe is from 1432.

In taverns the bratwurst is often sold with sauerkraut and bread as side orders. Yummy!

Well, we think thatīs enough about food and drinks for now. There are loads of other specialities to be found in Bavaria and itīs Franconian parts. Just keep your eyes open and ask for them because thereīs much more than McDonalds and Burger King.