Alsatian cuisine, somewhat based on Germanic culinary traditions, is marked by the use of pork in various forms. It is perhaps mostly known for the region's wines and beers. Traditional dishes include baeckeoffe, flammekueche, choucroute, and fleischnacka.
Alsace is an important wine-producing région. Vins d'Alsace (Alsace wines) are mostly white. Alsace produces some of the world's most noted dry rieslings and is the only région in France to produce mostly varietal wines identified by the names of the grapes used (wine from Burgundy is also mainly varietal, but not normally identified as such), typically from grapes also used in Germany. The most notable example is Gewürztraminer.
Alsace is also the main beer-producing region of France, thanks primarily to breweries in and near Strasbourg. These include those of Fischer, Karlsbräu, Kronenbourg, and Heineken International. Hops are grown in Kochersberg and in northern Alsace.
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