Almdudler was created in 1957 by Erwin Klein. His grandfather owned a small soda company and had strong influence over Erwin. Erwin used his grandfather's soda-making skills as inspiration for a unique wedding present to his wife, Ingrid. The first bottle of Almdudler belonged to her. The name comes from the popular Austrian phrase "auf der Alm dudeln," which translates to "yodeling in the alpine meadows."

Later, Klein marketed his drink at sporting events as an alternative to alcohol and today, Almdudler is also very popular when mixed with wine or beer. Check out the Tyrolian Almdudler Wine Spritzer or the Alpine Meadow Vodka Raspberry on germanfoods.org for some inspiration.

Beat the summer heat and buy a can today!

Take a look at all of our sparkling sodas that make great refreshment drinks and cocktails. 

Where does the word “Wurst”come from?

Sausages are among the oldest known processed foods in humanity. Already the ancient Egyptians, Sumerians, Greeks, and Romans consumed cut up, meshed, seasoned meat parts stuffed into intestines. And that's where the German word "wurst" originates. It means "something churned, meshed, mixed."

Why are sausages so crucial to German cuisine?

We can only speculate. For most of her history, Germany was divided into many principalities and city-states. Butchers in each state invented and perfected their own local sausage varieties, using different meat cuts, cutting techniques and seasonings. Germany's central location in Europe made it a trade hub for cultures all around the world and locals adopted the culinary habits of foreign visitors. Finally, sausages don't spoil as quickly as other meat varieties. They are inexpensive to make and easy to store. As wars raged across Europe throughout the centuries, sausage became more sustainable sources of protein.

Sausage dinner, snacks, toppers, and spreads

The versatility of sausages seems boundless. Check our sister site germanfoods.org for recipes and lists of available sausages in Germany. Here's what's available on The Taste of Germany (in alphabetical order, German name first) and our recommendations for culinary uses:

Bauernwurst (Farmer's Sausage): a traditional German favorite made from coarsely ground, smoked pork and beef meat, seasoned with onion, garlic, marjoram, and mustard seeds. Excellent for grilling and frying, the Bauernwurst is a spicier, stronger flavored cousin to Bratwurst. Use with a medium hot mustard or mild curry ketchup and sauerkraut or green cabbage (kale).

Blutwurst (blood sausage): A specialty cooked sausage (Brühwurst) eaten around the world. Traditionally, it is made from the blood of freshly butchered pig, sheep, lamb, cow, or goose. The blood is cooked or dried and then mixed with a filler, such as other meat cuts, bread, barley, oatmeal, buckwheat, vegetable and spices. In Germany, "Blutwurst" is made from pork rind, blood barley and spices. The sausage flavor is meaty and mild, it's color is dark red.

Bockwurst (Real German Sausages): Finely ground, premium-quality meat from pork. Made in - and imported - from Germany. This type of sausage is called Brühwurst in German. They are pre-cooked, and you just have to blanch them in simmering, not boiling water.Or eat them cold straight out of the jar. Ass hot and extra hot mustard, and eat them with crusty German bread and potato salad. Or cut up and add to vegetable soups. In the US, we can't officially call these sausages Bockwurst, because the USDA defines a Bockwurst as a sausage that contains milk (don't ask us why).

Bratwurst: Coarsely ground, seasoned with celery, lemon and leeks. Made from a hormone-free, locally-sourced mix of pork and beef, pre-cooked and ready to eat. Fry or grill. Eat with curry ketchup, hot mustard, inside a bun or along with spaetzle pasta.

Bündnerfleisch:   Bündnerfleisch is a smoked and air-dried beef top round, originating the mountains of Switzerland. This charcuterie has become a sought-after delicacy among gourmets throughout the world.

Cocktail Sausages: Bite-size sausages made from premium pork meat, pre-cooked and ready-to-eat cold, right out of the jar.A "must have" on all appetizer platters.Dip into ketchup, medium hot mustard, or horseradish sauce. Great with small gherkins or cocktail onions. Another opportunity: meat fondue. Simply stick the cocktail wieners on the fork, saute' in the oil and enjoy.

Curry Wurst: We offer a pre-curried sausage made by master butcher Binkerts in Baltimore. A very original flavor.Just add regular ketchup and enjoy with a piece of crusty German bread or french fries. In Germany, most Curry Wurst vendors use regular Bratwurst, served with french fries and curry ketchup. This very popular German fast food was invented in Berlin by Herta Heuser in 1948, when she added curry to ketchup to maker her sausages taste just a little more different.

Deutschländer: A premium Brühwurst (pre-cooked, blanched sausage) made with over 80% prime cut pork meat inside a crunchy casing. Just heat in hot water for a few minutes and serve in a bun. A luxury hot dog experience. Eat with potato salad and medium hot mustard or curry ketchup.

Debreziner: These fine-textured sausages with a red-orange color originated in the Hungarian city of Debrecen. Spiced with paprika, garlic, pepper, and marjoram and a light smokey aroma. Laced with tiny pieces of pork fat, which makes this sausage perfect for frying or grilling. Sold in pairs joined at the tip. Eat with gravy, red cabbageand German dumplings

Frankfurter: A smaller, thinner version of the Bockwurst. Originated in Frankfurt in the mid-1800s. Still today, the term "Frankfurter Würstchen" can only be used by butchers in the Frankfurt area. This trademark is protected by German law. Outsider Germany, "frankfurters" became a generic standard.During World War I, Americans switched the names to "hot dog," reflecting the anti/German sentiment of that time. Eat inside a bun with a hot mustard or hot curry ketchup and fried potatoes, pickles and

Gänseleberpastete (Goose Liver Paté):A specialty sausage, goose liver pate is a finely ground meat spread with the fine flavor of goose. Great on whole grain, toasted, or Nordic crisp breads.

Gelbwurst (Yellow Sausage): A Bavarian specialty cold cut, the name comes from the yellow-orange casing, Traditionally, this sausage is made from pork and veal, with ginger, nutmeg and other spices. We have Gelbwurst without and with parsley. Put slices on whole grain breads or crusty rye bread or consume with radishes and Bavarian pretzels.

Jägerwurst (Hunter' Sausage): A pre-cooked sausage (Brühwurst) made from finely ground, lean pork meat that is mixes with coarse ground pork and beef cuts. This sausage is popular all across Germany, usually spiced with pepper, mace, ginger and coriander. The Stiglmeier version also contains a pea inside the sausage, a colorful addition. Hunter sausages are sliced and consumed as cold cuts on bread, cut into cubes and added to pea soup, or cut into large slices and made into "Jägerschnitzel" an Eastern German specialty (not to be confused with the flat, breaded pork or veal schnitzel with hunter sauce).

Käse Krainer (Krainer Cheese Bratwurst): A coarsely-ground sausage made from hormone-free, locally-sourced pork and beef, naturally smoked, and stuffed with chunks of Emmenthaler cheese cubes. The Krainer Cheese sausages originated in Northern Austria, alongside the German border. We recommend to fry or grill these sausages and eat them with whole grain bread and whole grain mustard, or with spaetzle noodles, sauteed mushrooms, broccoli,and/or red cabbage.

Kalbsleberpastete (Calves Liver Paté):Calves liver pate ("Kalbsleberpastete") is a finely ground meat spread made from veal and flavored with celery, onions, spices and a touch of honey. Great on whole grain, toasted, or Nordic crisp breads.

Knockwurst:This finely ground dinner sausage is made from a hormone-free, locally-sourced mix of pork and beef, smoked with real beech wood and expertly seasoned with garlic, marjoram, and other spices. The name Knockwurst (or Knackwurst as they are known in Germany) comes from the crackling sound the hog casing makes when you take a bite. They originated in Northern Germany in the 16th century. We recommend hot Duesseldorf mustard or hot curry ketchup as the condiment of choice. Eat with french fries, fried potatoes, and green asparagus.

Landjäger: This is a smoked, air-cured and semi-dried salami-type sausage, part of Southern Germany, Austrian, and Swiss culinary heritage. Great snack food for hikers and outdoor huntsmen (hence the name). Landjaeger sausage snacks keep without refrigeration but can also be boiled and served with potatoes, spaetzle, and fresh green vegetables.

Leberwurst (Coasely Ground): A cold cut spread made from pork meat and pork liver, laced with with ham or bacon, seasoned with onions and proprietary spice mixes. We offer a number of regional variations of coarsely ground liver sausages.

• Berlin-style
• Kasseler-style
• Braunschweiger
• Oldenburger

Perfect with toasted whole grain bread, topped with slices of pickles, radish or cold sauerkraut. A healthy alternative to high-calorie dinners. Just add a mixed salad.

Leberwurst, Bavarian-style (Finely Ground): A mild, country-style liver sausage is made from finely ground pork liver, speckled with bacon for a slightly coarser texture, and flavored with traditional Bavarian spices. 

Nussschinken, Westphalian-style: Nußschinken is a prosciutto-type Rohschinken (uncooked ham), cut from the pig knuckle, called Nuss (engl: nut) in German. This Schinken is very lean, with very little fat, as the muscle around the knuckle is much more heavily worked than an average ham. This is why Nussschinken is slightly darker than similar Rohschinken and has a richer flavor as a starting point.

Salami, German Style:Slightly finer and seasoned differently than the Italian originals. The salami whips are very popular protein snacks, Sliced salami is used for Abendbrot. Great for busy folks on the run, students and children to still the hunger pang in-between.

Schwarzwald Schinken (Black Forest Ham): The real Black Forest ham is a prosciutto-type smoked and cured "raw ham" (Rohschinken), quite different from what is known as the cooked Black Forest ham in the US. Our hams, made by Adler OHG, are made from premium meat cuts, smoked with the help of Black forest fir tree wood, salted by hand, dried in cool mountain air and cured for many weeks. A delicacy that can be used in many dishes.

St. Galler Wurst (St. Gallen Swiss Weisswurst): An authentic, beloved Swiss veal and pork bratwurst, similar in taste and texture to the Bavarian Weißwurst. These sausages are traditionally eaten without mustard and served with a "St. Galler Bürli" bread which is eaten separately from the sausage.

Sülze (Head Cheese): Suelze (souse, brawn, head cheese or cold cut terrine) is a European sausage specialty that originated in the Middle Ages as "peasant food" and today is often served as a unique gourmet specialty. Also known in Austria as Presswurst, in Bavaria as Preßsack, and Zungenwurst, Schwartenmagen or Presskopf in the rest of Germany. Traditionally, the ingredients include meat from the head of animals, such as the tongue or snout. The meat bits are cooked, pressed and suspended in aspic, chilled and eaten as cold cut or salad. (A famous Franconian recipe is "Saurer Presssack" which contains Suelze, Vinegar, Raw Onion slices, salad and herbs). Our Stiglmeier Suelze contains pork snout, garlic, aspic and spices. Consume with original German vinegar, a Bavarian pretzel, radish and cold beer.

Teewurst / Mettwurst (Teawurst): A specialty sausage, similar to leberwurst, ideally consumed as a spread on whole grain, toasted, or Nordic crisp breads. This type of cold cut sausage became very popular in the 19th century, served in the afternoon as savory snack, alongside cookies, slices of cakes, and a cup of tea. Teawurst has a slightly tangy flavor and creamy texture, which makes it an ideal bread spread.

Touristenwurst (Salami Ring): This hickory smoked ring salami, based on an original recipe from Gyula, Hungary, and a popular "hiking tourist" snack in Austria, Italy and Southern Germany, packs a rich umami taste in a small package. Great with pickles, paprika and sliced apples.

Tyrolian Jagdwurst: An Austrian specialty, Bologna-type cold cut sausage, laced with cubes of cooked ham and spiced with a bit garlic and pepper. It's a cold cut popular in Bavaria, Austria and Hungary. Cut into thin slices consume with fresh butter on whole grain breads, pretzels or crusty rye bread and top with mustard, salad or radishes.

Wiener:Wholesome, meaty and authentic German sausages,pre-cooked in the glass jars, no artificial ingredients. Wieners are the same sausages as Frankfurters, except with a crunchy casing.Historians track the name to a native butcher of Frankfurt who moved in the 1810s to Vienna and offered his Frankfurter sausages there. But since he couldn't call themFrankfurters outside that city, he called this Brühwurst Wiener. Eat solo inside a bun with medium mustard or curry ketchup, or add to potato soup, goulash, and shashlik.

Weisswurst:  This finely ground sausage does not contain nitrite salt and hence the meat retains a whitish color.It's made from hormone-free, locally-sourced veal and pork,seasoned with parsley, lemon, onion, ginger and other spices. Weisswurst (or White Sausage) is a Bavarian specialty. The mild taste of the meat, accented by parsley note, perfectly matches the famous Bavarian sweet mustard.Consume with a cold Weissbier (wheat beer) before noon, like the Bavarians, who eat this combination as a second breakfast. We also recommend an original Bavarian pretzel as a side dish.

I had it yesterday for Abendbrot on Bavarian whole-grain bread, and it reminded me why the combination of bread and spread works so well—especially with this product.

First, there’s texture. The “coarse” style delivers real bite with oats and highly nutritious green spelt—closer to traditional liverwurst than most plant-based spreads.  On dense, slightly sour whole-grain bread, that texture contrast becomes even more appealing: firm crumb meets rustic spread, creating a balanced mouthfeel that feels substantial rather than snack-like.

Second, there’s flavor layering. The smoked tofu brings a gentle, rounded smokiness that evokes classic liverwurst—but without the heaviness of pork fat or excess salt. The addition of lentils and oats contributes a mild nuttiness and natural sweetness, which pairs beautifully with the earthy, slightly tangy notes of German whole-grain breads. Together, they create a flavor profile that feels complete—savory, warm, and comforting.

Third, the umami backbone is what elevates this spread. Like many products from Vitam, it is built around yeast extract—the ingredient that made the Hamelin-based company famous. Unlike some industrial shortcuts, Vitam’s yeast extract is produced through a controlled fermentation process using live yeast cultures, resulting in a clean, rounded savoriness. It delivers that unmistakable “herzhaft” character—deep, brothy, and satisfying—without overpowering the palate.

Nutritionally, this matters too. Yeast extract naturally contains B-vitamins, including folate, and contributes to a sense of satiety. Combined with the plant-based protein from tofu and lentils, the spread turns a simple slice of bread into a genuinely nourishing meal—something traditional Abendbrot has always aimed to be.

Finally, there’s the versatility factor. While perfect on bread, the same spread works as:

• a base for open-faced sandwiches with pickles or radishes
• a quick dip for raw vegetables
• a flavor booster stirred into warm grains or vegetables

It’s not just a substitute for meat—it’s a smart upgrade for anyone looking to add depth and variety to everyday meals. Even committed meat eaters will appreciate how effortlessly it brings that familiar “meaty” satisfaction to the table.

In short, this is why the bread-and-spread combination works so well here: structure, flavor, nutrition, and versatility all align in one simple, satisfying bite.

Other Vitam Products Available on The Taste of Germany

If you enjoy the Coarse Liverwurst spread, you may also like these Vitam specialties:

• Vitam Yeast Extract Paste
• Vitam Vegetable Broth and Bouillon
• Vitam Organic Sweet Potato & Quinoa Spread
• Vitam Organic Plant Based Spreads
• Vitam "Herb Butter" Spread

Each builds on the same principle: organic, natural ingredients, yeast-based umami, and the ability to turn simple foods into something deeply flavorful.

Maifest (Mayfest) celebrates the arrival of spring—nature’s bright reawakening after winter’s cold and darkness. Rooted in ancient seasonal rituals that later took on Christian significance, modern Maifest is all about color, community, and outdoor joy—often complete with dancing, music, and the iconic Maibaum (Maypole) in town squares and village greens.

Across Germany, spring festivities still show up in familiar, charming ways: streets dressed with flowers and drapery, May queens and kings, and in some regions even bonfires welcoming the season. And for anyone hosting at home, Maifest has one big advantage: it’s a celebration built for the backyard—easy, festive, and wonderfully snackable.

What to serve for a Maifest or Springfest spread

A classic Springfest table is a “best of Germany in May” lineup—think sausages, mustards, pickles, breads, cheeses, and hams, plus something refreshing in the glass.

Easy crowd-pleasers to build your menu around:

• Grilled or warmed German sausages with mustard and curry ketchup
• A crunchy side of gherkins/pickles and quick salad-style sides
• Breads and pretzels for dunking, stacking, and snacking
• A spring drink centerpiece: Maibowle (May Punch) or Green Waldmeister Maibowle

The signature sip: Maibowle and May Punch

No Maifest feels complete without Maibowle (May punch)—a refreshing mixture built around white wine and sparkling wine and flavored with sweet woodruff (Waldmeister). The Maifest reference page highlights Maibowle as a traditional spring drink and explains the classic “May wine” flavor that woodruff creates when it infuses the punch.

Recipe picks to feature (from the Maifest page):

• Green Maibowle (Waldmeister Bowle) — a traditional woodruff punch, with an optional shortcut using Waldmeister syrup
• May Punch (Maibowle) — a festive bowl for groups, garnished with fruit and fresh herb sprigs

Featured Maifest recipes to bring the party to life

These recipes are listed right on your Maifest traditions page—perfect “anchor dishes” for a Springfest menu because they’re flavorful, festive, and made for sharing:

Westphalian Ham on Potato Pancakes with Parsley Sour Cream

Golden potato pancakes topped with seasoned parsley sour cream and smoke-cured Westphalian ham (or Black Forest ham). It’s the kind of tray that disappears fast—crispy, creamy, salty, and instantly party-appropriate.

Pichelsteiner Stew (Pichelsteiner Topf)

A hearty Bavarian stew with an origin story built for spring gatherings: rustic comfort food designed to feed a crowd, especially when the weather turns unexpectedly chilly. A great “make-ahead” main dish for a Maifest table.

Matjes Herring Salad in Yogurt Sauce (Hering in Jogurtsauce)

A bright, creamy, appetizer-style salad where marinated matjes herring is paired with dill pickles and a smooth blend of mayonnaise and vanilla yogurt. It’s a classic cold dish that balances richer grilled items beautifully.

Shop the Maifest essentials

Looking to build a Springfest menu quickly? The Maifest collection on TheTasteOfGermany is designed exactly for that—sausages, condiments, side dishes, and sweets all curated for the season.

I am not a regular consumer of canned fish, occasionally whipping up a tuna with mayo and grated carrots. Raiding my pantry for a quick lunch the other day, I found a tin of kipper snack (smoked herring filet in oil) and a bag of baked potato sticks. "Fish & chips" came to mind, so I tried to combine these two standby snacks. It worked just fine. Well balanced flavor and texture, not too salty, too fishy or too soggy (as in soft french fries). m fact, this was a very satisfying, palate-pleasing lunch that did not fill me up. Add some fresh, crunchy vegetables, like bell peppers, carrots, cucumbers or radishes, add parsley and tomato. 

Ruegenfisch, located in Sassnitz on the island of Ruegen (at the Baltic Sea coast of Mecklenburg-Vorpommern), is Germany's largest producer of canned herrings, mackerels, sprats, trout and salmon. We sell close to 25 varieties: smoked peppered herring, herring in tomato-, wine-, horseradish-, or mustard sauce, fried or smoked mackerel in oil, Kieler sprats, herring in aspic and many more. If you like canned fish, the Baltic Sea herring assortment will delight you. All tinned herrings and mackerel products are rich in omega-3 fatty acid and other vital nutrients. 

The Pom Sticks (as in pommes frites)  from Lorenz and Frit Sticks (as in pommes frites) from Funny Frisch (with paprika) are popular potato-based savory snacks. They mimic the feel of french fries, are crunchy, lightly flavored and act equally good as a snack and as a side dish.

The "Make Your Own German Gummy Candy Kits" range includes Gummy Bears, Gummy Unicorns, Gummy Dinosaurs, Gummy Mermaids. All ingredients are sourced and produced in Germany. Each kit contains a base-mix made of different sugars, gelatin, lemon, apple, and strawberry flavors, and a reusable silicone mold.

The process is easy: simply dissolve the base mix in ¼ cup of hot (not boiling) water, stir, pour the syrup into the mold, freeze or cool, and enjoy. The mix is not too sweet, all flavors and colors are natural, except one of the color components.

Making your own gummy candies by itself is a fun activity for children…and their parents. Even grown-ups can have their fun, by making creative dessert decorations or party gummy with a little shot of alcohol or weed extract. Here are 5 ideas to use the kits in alternative ways:

Kick up the flavor: Instead of water, dissolve the three mixes in heated orange juice, apple juice of any kind of jam or jelly. Although the mixes contain delicious natural flavors, the addition of a fruit based liquid kicks up the taste by some degree.

Choose your own shape: Buy any silicone molds that are used for making ice cubes n the shape of your choice. Buy the Make Your Own Gummy Bear Refill mix at half the costs and use the flavored mixes as described above.  You can find online a lot of ice cube trays in child or adult appropriate shapes. The mixes performs well in molds of all sizes.

Mix and match flavors/colors: All kits come with three base flavors and colors. Green (apple), yellow (lemon), and red strawberries). Pour half of one mix and half of another mix into ¼ cup of hot water, stir and pour into the mold. You’ll get shades of purple, orange and other color tones

Use as culinary decorations: If you like it hot, add some chili pepper to the mix before heating. Or sparkling blue sugars sprinkles. Then add the colorful gummy candy shape of your choice to a dessert, muffins, main meals or appetizers. Let your culinary creativity run wild.

Make gummy bear shots (for adults over 21 years): Dissolve the powder of 1 bag in an 1/8 of a cup of hot water and add an 1/8 cup vodka, gin or tequila to the syrup once it cooled down a bit. You ‘ll get a nice taste and a little “kick” from eating the gummies.

Make a "weed" shot (for adults over 21 years and where permitted): Add 5-8 mg of CBD or THC oil to the gummy syrup after taking the syrup off the heat. Don’t worry about dilution, the gummies will still chewy, flavorful step up from “glibber-y” Jell-O shots.

Make medicine go down. Add bitter-tasting vitamin or protein powder to the mix before dissolving it. A little gummy candy might make the medicine go down

What’s the German connection:Candy maker Hans Riegel invented gummy candies in the 1920. Toy teddy bears from another German manufacturer, Steiff, had just gained widespread popularity and became possibly the inspiration for the gummy bear. Hans learned his trade with an apprenticeship in candy boiling and set up his first manufacturing facility in Bonn, a small town situated along the Rhine River (which became later the first capital of West Germany). He incorporated his company with the initials of his name and the city: HaRiBo. Hans’ original formula contained sugar, gelatin, fruit syrup and a bit of bee wax to make the bears chewy, fruity and delicious. His son also called Hans transformed the company into a global company. But Germany remains gummy bear land. You can find specialized gummy candy shops all over Germany, with names such Baerenland, BaerenTreff or Bears & Friends

Unpack your lederhosen and dirndl and start planning the party. We’ll help you with menu ideas, delicious ingredients, and festive accessories for the ultimate Oktoberfest buffet. Best of all, everything is available in North America—right here in our store.

The top 15 “must have” ingredients

Perfect for your buffet—and you can shop them right here in this store:

1. Bratwurst
2. Black Forest Ham ,
3. Original Frankfurters ,
4. Bavarian-style Pretzels
5. Westphalian whole grain breads
6. Allgau Cheese ,
7. Sweet to hot mustards and curry ketchup from Duesseldorf and Bremen
8. Tangy pickles and sauerkraut from South-West Germany.
9. Spaetzle Noodles and Bavarian Potato Dumplings
10. Savory Snacks, like pretzel sticks
11. Make Your Own Gummy Bears kit.
12. Bee Sting Cake or Black Forest Chocolate Cherry Cake
13. Bavarian Mozart Kugel or Luebecker Marzipan
14. Refreshing Radler soft drinks
15. Non-Alcoholic Beer

For your convenience, we curated two Oktoberfest Collections for 4 and 8 guests—available either with perishable products (think fresh pretzels and sausages) or pantry-stable items if you’re shipping early, gifting, or hosting later.

The menu plan

Surf our sister site www.germanfoods.org. We've compiled a host of unique, authentic recipes on our Oktoberfest Recipe Collection page—perfect for building your buffet from snacks to mains to desserts. Altogether, the site features over 700 recipes, so you can mix and match classics and new favorites without breaking a sweat.

Bavarian and German decorations

No problem—we’ve got them, too. Set the scene with Bavarian blue-and-white touches, steins and tableware, bunting, and cozy beer-garden vibes. A few well-placed decorations turn any room into a mini Wiesn and make every photo look celebration-ready.

The Chicken Dance

No matter if you prefer Mozart, mild pop, or heavy metal—you have to play the Chicken Dance. Composed by Swiss musician Werner Thomas in the 1950s and originally known as the Duck Dance, the tune morphed into the Bird Dance and eventually the Chicken Dance over the decades. It’s the number one Oktoberfest hit, complete with easy, follow-along moves. In the 1980s, the version with lyrics by Frank Zander (“If we all were angels”) hit the charts. Here’s the German and English text if you’d like to sing along.

What's so "cool" about Oktoberfest

Keep guests entertained with quick bits of history, stats, and anecdotes from the Munich Oktoberfest—why it started, how it grew, and the traditions that traveled the world. A little trivia between courses keeps the energy lively and the conversation flowing.

Oktoberfest in the United States and Canada

Still want to go out and party with crowds? No problem—find the most prominent Oktoberfests in your state or province in our list, which we compile and update each year (click the link above). Know of another large, multi-day Oktoberfest in your area? Drop us a line with the website link and details so we can add it.

Here are some tips that will help you to lower the shipping costs for your order, find sale items and basement bargains, and get coupons on specific products, brands, or categories.

FREE or LOWER SHIPPING COSTS

Utilize Minimum Order Values: We offer free shipping starting at $80 order value from April to October.  Please note: The free shipping thresholds depend on the shipping destination or shipping zone. In other words, the order value qualifying for free shipping is higher for California destinations than New York destinations. Exclusions for Perishable or Bulk orders apply. Check our schedule by clicking this link.

Choose Curated Collections: Explore our "Taste of Germany" Box Collections, which feature themed assortments for different meal occasions. Many of these collections include free shipping. Note that if you add other products to the order, you will have to pay for those incremental shipping costs.

Split Perishables from Non-Perishables: When temperatures exceed 78°F, we ship heat-sensitive products like sausages, cheeses, pretzels, and chocolates via 2-Day Guaranteed Mail. If you want to purchase both heat-sensitive and non-sensitive items like seasoning mixes, breads, or muesli, consider placing two separate orders. We can ship non-perishables with Ground Transportation at much lower costs. For large orders going to Shipping Zones 3 and 4, splitting the order can result in lower overall shipping costs. View our Policies for more information.

Pick up from Our Warehouse in Rockville, MD: If you live in the Metro Washington DC area, within a 50 mile radius from our warehouse in Rockville, MD, you can select the Free Pick-Up Option during checkout and pick up your order a few days later, between Monday and Thursday, 9am-3pm.  Our warehouse is located near Downtown Rockville and the Rockville Metro Station.

ON SALE and DISCOUNTS

On Sale: To reduce food waste, we offer steep discounts on products approaching their "Best Before" dates within one or two months. These products are still of top quality. Check the ON SALE section for these deals.

Fighting Food Waste: Most packaged foods are safe to eat and maintain their quality for 3-5 months after the "Best Before" date. Sign up for the TOO GOOD TO GO app, look for The Taste of Germany Store, and get a bag of goodies for a third of their value. You can also check our BEST BY DEALS section for products priced at $1.00.

STOCK UP, TRY, AND SAVE

Newsletter Coupons: Sign up for our newsletter (at the bottom of our store's home page) to receive exclusive coupon codes, recipes, and meal ideas. We often offer discounts on new products, featured categories, and overstock items.

Featured Products: Every month, we introduce new culinary products in our store. Many are listed in our FEATURED PRODUCTS section, often at introductory prices. These items offer great flavors and fit our assortment. We work closely with small and mid-size, family-run manufacturers in Germany and other European countries to bring these products to the US.

Stock Up: Sometimes you may want to stock up on staples like pickles, sauerkraut, potato dumplings, spaetzle, seasonings, and sweets. We offer volume purchase discounts on certain products, such as when you buy a case of 6 or 12 items. These discounts are available on individual product listings.

Please feel free to reach out to us anytime by email at contact@thetasteofgermany.com or call us at 1-800-881-6194 to discuss more ways to save on your purchases or inquire about specific products.

Not only Rieslings have risen to the top: you'll find award winning Silvaner, Müller-Thurgau, Grauer Burgunder (pinot noir), Weisser Burgunder (pinot blanc) orange (amber) wines, as well as vegan, organic and alcohol-free wines from Germany's 13 official wine regions. 

If you want to know more about the regions, the grapes, the soil, the quality classifications, and matching recipes,  read our "Guide to German Wines."

Our recommendation for 2024: three premium quality wines which we recently tasted and matched with selected pastry or charcuterie products we offer at our store: 

Gut Hermannsberg '7 Terroirs' Riesling: Made from Riesling grapes grown on 7 vinyards close to the Nahe River. Herbal and smokey-mineral aromas come out right after the first sip. Further down the palate, this wine brings out citrus and stone fruit aromas in a powerful elegance. A VdP (Verband der Prädikatsweine = Association of Predicate Wines) Grosse Lage classification. Goes well with truffle pate or  Roasted Pork Loin with White Asparagus.

Fritz Waßmer Weißer Burgunder: Made from Pinot Blanc grapes grown in the Baden region, with an aroma of yellow apple and pear, lovely floral notes, and a nice mineral finish. A soft texture and pleasant freshness without being tart. Light and fruity. Try with Reber Mozartkugeln or Dreimeister Gourmet Chocolate Thaler

Freiherr von Gleichenstein Grauer Burgunder: Made from Pinot Gris grapes grown in the Baden region, with the fruity aromas of ripe sugar melons, sweet pears and plum mash, complemented by a smooth, round mouthfeel and distinctive minerality. A “Gutswein” classified wine, that goes well with mild Bavarian brie or veal pie.

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Why is beer so popular in Germany?

At our sister site www.germanfoods.org, we put together a compendium on German beer that’s a worthwhile read for anyone who likes and wants to know more Germany's "liquid bread" culture:

• In “Is Beer Good for You?” you can more about beer’s nutritional aspects
• In A Brief History of German Beer, get acquainted with world’s oldest breweries still operating after more than 1,000 years and the German Beer Purity Law.
• In Eight Steps to Make a Good German Beer, get to know each phase of making beer - from malting barley to filling the bottles. For the true fans of German beers, we have added the German translation for each technical term that brew masters need to know.
• In The Guide to Germany Beer, learn all about the differences between the 12 main German beer types, from Kölsch to Kellerbier.
• In Forty Ways to Describe Your Beer, you’ll learn the vocabulary to explain how you feel, taste and smell a particular beer.
• In A Beer for Every Personality we described the main flavor and alcohol levels of each German beer type.
• In Bockbier: Liquid Bread for Lent and Beyond, we delve deeper into the history, brands and celebrations related to this particular type of beer with a higher alcohol content.
• In German Beers Available in North America, we listed all German beer brands that are sold at some places in the USA or Canada, to the best of our knowledge. Of course, not all of the beers are available in each North American state or province and we provide a link to the main importers, so you can ask them.
• In Beer and Cheese: A Match Made in Heaven find out about which cheeses fit with which kind of beers
• In Recipes with German Beer, you’ll discover interesting culinary concoctions that use beer as a base for sauces and marinades.

Enjoy the light reading and, if this whetted your appetite, shop the foods that match your favorite German beers. For example, the Original German Pork Sausages (fits to Oktoberfest beer), authentic Weisswurst (fits to Weissbier) with sweet Bavarian mustard, Allgau cheese (fits to Pilsner), or even Luebecker marzipan (fits to dark export or Schwarzbier).

Guten Appetit.