Bavaria is a federal state that has a whole range of culinary delights to offer. Traditional Bavarian cuisine is hearty, savory and homemade. We love roasts, dumplings, savoy cabbage, bratwurst, fried chicken, meat loaf, pretzels and snacks, but there is one in particular that we are particularly fond of: trout. In the many ponds of the trout farms and babbling streams in the region, there are rainbow, brown and salmon trout - a delicious variety that can be used to create all kinds of dishes. We like to eat this elegant fish smoked on fresh stone oven bread with a dollop of horseradish, but trout also tastes good when you fry it lightly in butter, cook it in a vinegar broth (called "blue trout" in Bavaria) or bake it in the oven and serve it with potato salad. And because Bavaria is a true landscape of enjoyment, you can of course find the right beer to go with fish here too.
Our favorite to accompany trout is the Ayinger Bairisch Pils. The brewing experts from the Munich area use hand-picked malt and a fine hop from the Hallertau to brew their pilsner. The classic flows into the glass in crystal-clear pale gold and is adorned with a stately crown of airy, white foam. The slim beer is gently carbonated and brings subtle notes of bread, creamy honey, floral hops, a hint of lemon and a crisp, clean and straightforward bitterness to the tongue.
Perfect with fish!
Ayinger Privatbrauereiwater, barley malt , hops
