German Americans especially regarding pastries, meats and sausages, and above all, beer. Frankfurters (or "wieners", originating from Frankfurt am Main and Vienna, respectively), hamburgers, bratwurst, sauerkraut, and strudel are common dishes. German bakers introduced the pretzel, which is popular across the United States. Germans introduced America to lager, the most-produced beer style in the United States, and have been the dominant ethnic group in the beer industry since 1850. The oldest extant brewery in the United States is D. G. Yuengling & Son of Pottsville, Pennsylvania (approximately 80 miles northwest of Philadelphia), founded in 1829 by an immigrant from Aldingen in what
German cuisine usually made of ground pork and spices, the "Wiener" (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and "Blutwurst" (blood sausage) or "Schwarzwurst" (black sausage) made from blood (often of pigs or geese). Thousands of types of cold cuts also are available. There are many regional specialties, such as the "Münchner Weißwurst" (Munich white sausage) popular in Bavaria or the "Currywurst" (depending on region, either a steamed pork sausage or a version of the "Bratwurst", sliced and spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the