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Oktoberfest: food and beer
Beer and Food by BRETT
My favorite holiday. Anyone making any specific food/beer plans? Apart from raiding out the local beer vendor's Ayinger and Paulaner selection, I've got a 9% trappist/abbey homebrew (recipe posted in that forum) that I initially brewed in June. It should be well-conditioned by Oktoberfest. It is ok to drink some Belgian brews for Oktoberfest, right? I also use this brat & kraut recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26989,00.html Anyone else have any good beer & food recommendations for the holiday?
20 years ago
In Reply To #1 We were planning on going to the Penn Brewery's Oktoberfest this weekend, but he remnants of Hurricane Ivan have put the kibash on that! It is just plain terrential out there! The Penn Brewery has a big spread that includes a large buffet with Brats adn Knockwurst, and potato pancakes, and other yummies that go with the fest beer! Damn good stuff!
In Reply To #1
Hawg, any and all. Oktober is the time of slaughter, blood wurst, snouts, toes, and roast. As I wrote last post, I will fill ya'll in back in the forest. To repeat: Allgauer, Aktien, Weltenburg, are damn near as close to the real deal as you can get in the states, Ayinger and Paulaner ain't bad nither! Instead of boiling the wurst in bier, shake the bottle and give em a pissin on the grill. This works great, as the heat cooks the coated wurst right there. Schnapps is always in order, we can talk bout that in de future.
This message was edited by Brad Pear at 9/17/2004 8:19:57 PM.
In Reply To #2 Thinking of making the trek back to the Kitchener Waterloo area in Ontario, just outside of Toronto. They have the largest Oktoberfest celebration outside of Germany. The whole town empties into beer halls and ges lit up...good times. If I make it this year I'll be down some beers and eatin some Oktoberfest sausages for sure
I gotta admit, I love a good Oktoberfest celebration too. As far as the brat thing is concerned, I've been doing something similar to Bobby Flay's recipe (albeit far less structured) for years before I ever saw him do it. I get to simmering a few beers (often I mix it up between good stuff and crap), a few chopped onions, perhaps a chopped clove or two of garlic, a good shake of black pepper, and maybe some other seasonings. Add uncooked brats and leave to simmer for at least an hour. They can be quickly grilled at this point, or they can be eaten straight out of the pot (which is more in keeping with the German way of doing things).
Oh, another thing, when someone mentioned doing Belgian beers with Oktoberfest food it reminded me of a wild hankering I had a while back but never acted on. Earlier in the summer I was intent on doing some barbecueing on the grill, and drinking some Belgians to go along with it. I know this sounds like a really odd combo - usually I think of lagers when I think of barbecue - but I do have a certain logic behind this plan. It goes like this, I figure that some of the sweeter Belgians may just compliment the tanginess in the barbecue sauce/rub etc.. I've heared people who know about this sort of thing say that the only types of wine to drink with spicy food are the sweeter ones, so I'm following a similar line of thought here. I never got around to trying this little scheme, but I wonder if anyone has.
In Reply To #6 Well, Like I said, We came, We saw, We CELEBRATED OKTOBERFEST at the Penn Brewery....Man what a gorge!....two brats with saurkraut, German potato salad, and of course, several mugs of Penn Oktoberfest and Penn Dark........BBBBUUUUURRRRRPPPPP!......Excuse me!.....God I love the Penn Brewery....I want to move in!.... Oiz Ziggy Zocky, Ziggy Zocky, Hoy Hoy Hoy!...Ziggy Zocky, Ziggy Zocky, Hoy Hoy Hoy!...Ziggy Zocky, Ziggy Zocky, Hoy Hoy Hoy!...
In Reply To #14
So..the Paulaner Oktoberfest here is very interesting. A golden lager 6%. If you drink it with out food, it is ok. A liter will start talking to you, BUT-with some Swartzwald salami, hey this is first rate bier!
The idea behind the Oktofest is this bier is a devise to deliver a measured amount of alkohol to you brain. Ahhhh!!! The head is thick, and the lacing is as perfect, not that anyone gives a damn, you don't sniff and snort this bier like it was a line of good coke, but knock it back and chow down and have another. WARNING-this bier may encourage songs like DIXIE to be sung.
Went to the pig kill down the street-and had some swine to die for. Boil one alive, set three on fire and let em OINK!!! I can still smell it... but the bock bier was perfect in a homebrew/Belgian way. Never had a bock that tasted of banana and vanilla, the schnapps from some blood root here in the Forest, all way cheap, and down home. This after all is the South, not the Deep South that is Bayern, but the South none the less. The stark bier from Braunlingen is perfect, and on of the several Hirsch breweries are threatning ENDE in two weeks, along with the local monestary bock, and Frank the Dashund will be brewing bock soon as well. Hashish is ok, but resonable, some of the huns are eating Aminita aka Fly Agarik, the local girls are to die for, way down south in FUWA!!!!!!!
This message was edited by Brad Pear at 10/19/2004 11:13:01 AM.