Kölsch is not only spoken, but can also be drunk. And the people of Cologne have always been good drinkers, even during Roman times, as the Dionysus mosaic in the Romano-Germanic Museum depicts.

There are around 3000 restaurants and pubs in the Cathedral city of Cologne and the Cologne brewhouses are some of the most traditional, sometimes dating as far back as the 19th century. The top-fermented Kölsch beer is served here in typical Cologne glasses ("Stangen").

Alongside a flavoursome Rhenish meal, Kölsch beer is as much a part of Cologne as the Cathedral and the Rhine. In many of the brewhouses, the waiters ("Köbes") still wear the traditional blue aprons worn by brewery farm hands. The "Halve Hahn", a rye bread roll with semi-mature Gouda, onions and mustard, goes down a treat with a Kölsch.

Other brewery specialities include "Kölsche Kaviar" (black pudding with onions), "Rievkoche" (potato fritters), "Himmel un Äd" (apple and mashed potato, usually served with fried black pudding) and of course "Hämmche" (boiled knuckle of pork).

The atmosphere in the many brewhouses is very lively and friendly. Tourists are also welcome to take a seat alongside the locals at the large wooden tables.

The waiters will continue to place the Kölsch on the table without you having to order, until you place a beer mat over your empty glass to indicate that you have had enough. As a guest it is best to simply embrace these endearing ways. After visiting a brewhouse it is easy to understand why the beer, the language and the way of life all have the same name in this city - Kölsch.