The Sauerbraten I grew up eating — memory as a review

I grew up eating Sauerbraten and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the hearty and deeply savoury was right, dark rye bread was handled the way it should be.

German bread culture is extraordinarily diverse with over 300 officially registered varieties. Growing up it was always a Bavarian beer hall, which shaped my reference point entirely. Radler shandy alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.