eld many free or cheap sites sometimes better than the overpriced attractions that limit what you can see or do.
Bavaria has very good ski and snowboard resorts in the Bavarian Alps and in the Bavarian Forest. They are much smaller than the resorts in Austria or Swizterland. They are always well maintained and usually cheaper. The most famous and crowded are in Garmish and Oberstdorf.
Bavarian cuisine is famous for “Schweinsbraten” roast from pig, “Bratwürstl” sausages, “Nürnberger Bratwurst”, probably the smallest sausage in Germany, “Weisswurst” sausage made from veal, “Leberkäse” meatloaf, “Schweinshaxe” grilled pork leg as well as a variety of different “Knödel” dumplings and “Kartoffelsalat” potato salad. Also in the Oberallgäu, the southwesternmost part of bavaria, the traditional food is “Kässpatzen”, made with much Bavarian cheese. Also, some Gasthaus's have various season specials based on what is available locally at that time. There can be specials like Truffle dishes in the southern mountain areas, specialty mushrooms in the Oberpfalz area, seasonal Salmon dishes on the Donau / Altmuhl river area, local trout specials in all small villages, and during hunting season there are occasional fresh wild boar and venison dishes - Bavaria is a gastronomic wonderland!
Bavarians love their beer. One of the most beloved is the "Weissbier". It is a cloudy, unfiltered beer brewed with wheat (it has a slightly sour taste) commonly consumed earlier in the day with a Weisswurst and sweet mustard. It's good to know that there exists a special ritual with this beer: Normally it will be served in a special glass, called "weissbierglas". But if you get the empty glass and the bottle of beer, you have to fill it by yourself - in one step without dropping the bottle. Weissbier is more carbonated than most other beers and produces a lot of foam so it is not easy to fill without spilling something.
Bavaria could opt for the title of "holy grail of brewing". Not only is it home to Oktoberfest, but the highest brewery density (in the world) is in the north of the state, in the Franconian region. There, you can find a brewery in almost every village (it is sometimes very small and maintained among a few families). You can find a lot of local beer specialities, as for instance the "Bamberger Schlenkerla" (a beer with a taste of smoked bacon), so try to stick with the local beers always—-especially tasty (and supposedly healthy) are the unfiltered beers (only served in pubs).
In summer, you can generally find beer festivals everywhere - not only in the bigger cities, but also in the smaller villages; be warned though that the beer there is often served in one-liter ceramic or glas glasses called "Mass". The biggest certainly is the Munich Oktoberfest , followed twice a year by the Nuremberg Volksfest . Also very nice is the Erlangen Bergkirchweih .
Bavaria’s beer garden  season starts in May and runs right through to October. The shade of ancient horse chestnut trees become a rendezvous for both young and old and locals and visitors alike: a place to enjoy a convivial glass of cool beer and some tasty Bavarian snacks. You can even bring your own picnic.
Germans generally make brandy out of everything; most common are the fruit brandies (Obstler) and the herb liqueurs (e.g., Sechsämtertropen form northern bavaria). For a real Altbayerisch felling try Bärwurz, Kräuterwurz, or Blutwurz.
The north of Bavaria is famous not only for its beer, but also for its (white) wines that come in special bottles called "Bocksbeutel" (bottles with a big round yet flat belly). For a sweet treat try Eiswine, made from grapes allowed to stay until the first hard freeze then pressed and made into a very sweet wine.
Statistically, Bavaria is one of the safest regions (if not the safest) in Germany and probably Europe. The biggest threat to your wallet are the (perfectly legal) high prices.
Be aware that there is a big difference between the Bavarian police and the police from maybe Hamburg or Berlin. In Berlin, it might not be a problem if they find a few join