The Reason You Often Snack On Pretzels While Drinking Beer

The combination of pretzels and beer is a familiar sight in pubs, beer gardens, and at home. It's a pairing so common that many people often take it for granted. But the connection between these two goes back centuries, and there's more to it than just convenience. The pretzel's twisted origin tends to be tied to European monasteries, possibly as early as the 7th century. The shape, it's said, was meant to resemble arms crossed in prayer, and the baked good was given as a reward to children who learned their lessons. Over time, pretzels spread throughout Europe, becoming particularly popular in Germany. It was here, in the lively atmosphere of beer gardens and festivals like Oktoberfest, that the pretzel and beer pairing truly took hold.

The connection of pretzels and beer made its way across the Atlantic in the late 1800s. American saloons, especially in places like Pennsylvania with significant German immigrant populations, started providing free pretzels to customers. The salty snacks made people thirsty, encouraging them to order more beer. This free offer strategy became a common way to boost drink sales.

The popularity of this combination isn't just about clever saloon marketing and experiences. There's a science behind why they taste so good together. Salt's natural ability to enhance other flavors makes the beer's own tasting notes stand out more, whether maltiness, hoppy bitterness, or crisp, refreshing sips (similar to that of a beertini in the Midwest). The crunch of a pretzel is also a nice textural contrast to the smooth beer. And the carbonation in beer helps to cleanse the palate, keeping the pretzel's doughiness from sticking in your mouth.

While a classic salted pretzel and a light lager is a reliable choice, there's a whole world of flavor combinations to discover. The basic rule of thumb is to match the intensity of the pretzel with the intensity of the beer. Think about a pretzel with a garlic and parmesan flavor, for example. This calls for a beer that can stand up to it, like a brown ale, where the caramelly notes in the beer can pair nicely with the notes of the pretzel. A pretzel with honey mustard and onion coating might be lost by a strong ale, whereas the taste of a lighter beer with citrus notes would be a better match.

For those who like a bit of a pop, an IPA with a cheddar-flavored pretzel would be good. The hoppiness of the IPA slices through the sharpness of the cheese. If you prefer something sweeter, a cinnamon sugar pretzel might go nicely after "splitting the G" with a dark stout like Guinness. The roasted flavors in this beer create a balanced taste for the sweet pretzel.

From these pairings also comes another delicious staple in many gastropubs and restaurants — and that's beer cheese, which makes a great dip for pretzels. The original recipes were fairly simple, often just featuring cheddar cheese, beer, garlic, and a few spices. But today's versions can include all sorts of add-ins as well as using the best brew for beer cheese to create a wide range of spreads and dips.