Photograph by Misha Gravenor
Known as “farmer’s style” sausage, brats are filled with ground pork and veal seasoned with nutmeg, coriander, or caraway seeds. Often flavored with or cooked in beer, they’re a natural brew partner.
Goes with...lager. Choose something simple. Anything too hoppy could overwhelm the mild spicing of the pork.
The pale variety is essentially a hot dog with a pedigree: a mix of finely ground veal, pork, milk, and eggs that’s seasoned with herbs like chives and parsley.
Goes with...Hefeweizen. Bockwurst pairs well with unfiltered wheat beers. The tangy citrus notes help cut through the richness of the veal.
Pork and beef make up the filling of these thick, stubby sausages that are spiked with garlic and lightly smoked. From the German knacken, which means “to crack,” the links have a juicy snap.
Goes with...porter. Bring out the dark beers for this one. Their sweet malt counters the strong seasoning.
The Polish smoke their flavorful sausage with a heavy hand. It’s stuffed with ground pork or beef and mixed with garlic, marjoram, or paprika.
Goes with...rauchbier. Kielbasa’s heady taste is heightened by this spicy German-style ale, in which the malt is smoked before brewing.