The fascination of the variety of ethnic foodways existing in the United States, inspired the topic of German foodways in the Midwest. In the nineteenth century the Germans were the largest ethnic group that immigrated to America. They predominantly settled in the Midwestern states. Depending on their settlement pattern, the social background, and religion, Germans practiced slightly differentiating but clearly traditional eating and drinking habits. Since German communities had developed into enclaves of culinary conservatism, it is a purpose here to discuss this and its influences. By bringing their special dishes like the Frankfurter, the Hamburger, Sauerkraut, and beer, German immigrants established unique foodways in the Midwest. Since Germans used to have lots of variations in their meat, potato, and baked dishes, it is worth elaborating on the ways of preparation and ingredients more closely. Regarding their drinking habits, Germans are famous for producing good beer and also wine. Arriving in the Midwestern states, Germans quickly founded breweries and wineries. Beer and its communal consumption in beer gardens or on folkloristic occasions was very important to the German way of life. German food eventually spread throughout America influencing the staples of the general American diet, although at first its influence was seemingly restricted to the small German communities of the Midwest. The German farmers of these small communities grew and consumed their own food. In more urbanized areas like Cincinnati and St. Louis food was produced and provided for the community. Due to the urbanization of German immigrants, when enclave entrepreneurs started crossing the borders from the mid-nineteenth century onward, German food was recognized in other states. Additionally, breweries, emerging restaurants, and German delicatessen stores played a significant role in supporting the spread and introduction of German food to a broader public. The impact that the German Am