From Munich to Cincinnati, Oktoberfest isn’t just another excuse to slap on some lederhosen and fill your stein to the brim. It’s also a culturally robust celebration of Bavarian culture, complete with parades, folk music, carnival rides, and traditional food like pretzels, schnitzel, and, the star of the show, sausages. Because nothing brings out a sausage’s good side like a perfectly paired brew.
While October’s favorite festival gives sausage and beer their annual spotlight, the truth is the duo is an all-year mainstay—and they’ve been teaming up since before modern civilization even existed. Over the centuries, both have evolved beautifully.
Like peanut butter and jelly, bagels and lox, or Cheez Whiz and Philadelphia, these two savory legends are simply better together. Whether you’re knocking back boot-shaped glasses in a German biergarten or crushing cans at your neighbor’s backyard cookout, a heap of sizzling sausages is basically a requirement.
Here’s everything you need to know about one of dining’s greatest duos.
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A History of Sausage and Beer
The sausage-beer bond isn’t just a Bavarian cliché—it’s practically written into food culture’s DNA.
Both beer and sausages date back to at least 4th millennium BC Mesopotamia, when the Sumerians mastered both liquid fermentation and preserving spiced ground meat in casings. From there, the pair spread west via trade routes, landing in Europe and thriving in chillier regions unfit for growing grapes or keeping fresh protein year-round (think: modern-day Germany, the UK, and Scandinavia).
By the early Middle Ages, beer and sausage were staples of daily life. In Bavaria, monks perfected lagers in cool, dark cellars while butchers developed hyper-regional sausage styles—from bratwurst to blutwurst—each tailored to local ingredients and tastes. Naturally, they ended up on the same plate.
Meanwhile, British alehouses slung bangers with bitters. In Poland and Czechia, smoked kielbasa and klobása cozied up next to frothy Pilsners. In China, light ales gave lap cheong new life. Across borders and languages, the pairing persisted.
Why? It’s all about balance. Beer’s carbonation cuts through sausage’s richness like a knife through warm butter. Its bitterness offsets fat. Its maltiness enhances spice. And in return, sausage gives beer a savory canvas to show off its complexity. This isn't just drinking and eating—it’s tastebud art.
How Beer Elevates Sausage at Every Turn
Beer isn’t just sausage’s favorite drinking buddy—it’s also a secret weapon in the kitchen. Use a malty Märzen or a punchy IPA as a braising liquid for your next sausage dish and you’ll unlock layers of flavor, from caramel and umami to subtle spice. Bonus: your kitchen will smell like a five-star beer sauna.
Beer even elevates sausage’s supporting cast. Spicy beer mustard adds earthy zing to any brat. Pub-style beer cheese blends molten cheddar with smooth lager for the ultimate dip. Beer batter makes onion rings glisten. Dark ales boost braised cabbage. Even sauerkraut sometimes gets a splash of beer during cooking to round out the funk with a touch of sweetness—see our Seattle Dog’s IPA-spiked sauerkraut for proof.
Oktoberfest might last a few weeks, but sausage and beer? That’s forever. Whether you’re grilling dogs on the family Weber, slow-braising links in suds, or pairing chicken sausage with complex craft brews, it’s worth raising a glass to this culinary match made in heaven.
Next-level sausage and beer pairings
Ready to get cooking? These Sausage Project chicken sausage and beer style pairings are sure to light up your next sausage-focused meal.
Italian Herb Chicken Sausage
Pair it with: A bold, herbaceous West Coast-style IPA
A sausage bursting with basil, sweet fennel, and fiery Calabrian peppers is basically begging for something bold to match its vibe—like a dank, piney, boozy IPA. The beer’s hop-forward bitterness plays beautifully with the sausage’s herbs and spice. Try it split on an Italian roll with peppers and onions for a sandwich that can hang with any 7% ABV giant.
Classic Roasted Chicken Sausage
Pair it with: A smooth, toasty Schwarzbier
Don’t let the darkness fool you. Schwarzbier may look like a stout, but it drinks like a lager—crisp, clean, and shockingly crushable. That makes it the perfect wingman for Classic Roasted Chicken Sausage. The link is loaded with savory depth and black pepper-spiked warmth, while the beer’s subtle cocoa and toastiness cut through the richness without stealing the spotlight. Toss those sausages on the grill for a little extra char, and you’re golden.
Melty Cheddar Chicken Sausage
Pair it with: A bright Helles Lager or crisp Kölsch
Melty cheddar folded into juicy chicken? Yes, please. This sausage is rich and cheesy, so you’ll want a beer that refreshes without dulling flavor. A slightly sweet Helles lager or clean-drinking Kölsch brings balance, with just enough hoppy snap to slice through the gooey goodness. Bonus points for serving it with a soft pretzel and a side of beer cheese.
How to Start Your Own Sausage and Beer Pairing Journey
Sausage and beer may have found fame in Bavaria, but the pairing’s influence stretches far beyond Germany. From spicy chorizo with crisp Mexican lagers to smoky andouille with malty American brown ales, nearly every food culture has discovered its own version of this perfect balance. It’s proof that great pairings travel well—and that good taste, like good beer, only gets better when it’s shared.
Even better? You don’t need an excuse to start your own pairing journey. After all, the Mesopotamians didn’t have the benefit of polka music or pretzel necklaces when they started this party. Start small: crack a cold one, grill up your favorite sausage, and taste why this duo never misses.