Why is Oktoberfest in September?

Today is The second to last Saturday in September. So, that means the official start of Oktoberfest. But why is Oktoberfest in September, you may ask?

When most people think of Oktoberfest, they picture jolly men in Lederhosen swilling beer out of massive steins and dancing to an oom pa pa band. We also assume it’s in October. But, the official dates of Oktoberfest are not fixed. And, it actually begins in September. Why is Oktoberfest in September? You can thank the organizers for that one. It has to do with the end date. Oktoberfest officially ends the first Sunday in October. And, it begins on the second to last Saturday in September. The early start date allows for people to enjoy warmer weather. The end corresponds with German Reunification day. So, it’s only been in effect since 1990. To some of us, that sounds recent. Believe it or not, that’s over 30 years ago. But, Oktoberfest really doesn’t celebrate what it did originally.

So, what was it originally? The first Oktoberfest was actually a wedding. October 12, 1810, Prince Regent Ludwig of Bavaria and Princess Therese of Saxony-Hildburghausen staged a wedding where all the locals were invited. Michael Dall’Armi, of the Local National Guard, decided to stage horse races and festivities to honor the occasion. This went on for a full week. While they didn’t have the beer tents or rides we know today, it became the first Oktoberfest. In subsequent years, The grounds where the wedding occurred were renamed Theresienwiese in honor of the bride. Oktoberfest is still celebrated there to this day. But, not they have multiple giant tents that can hold 10,000 plus people. Every year over 6 million people visit the celebration, and over a million gallons of beer pass their lips.

Why is Oktoberfest in September? To celebrate history.

Today, they call it a folk festival. A giant statue: “Bavaria”, stands in the middle of the grounds, overseeing the pride of Munich. She was installed in 1850. At that point, the celebration only missed one year: 1813, for Napoleon’s war. But, shortly after her installation, there was a cholera epidemic and a series of wars. By 1881, though, the festival was back. This time, it took on the form we know now, with tents and vendors selling everything from roasted chicken to the beloved beer. Carousel rides, music, and performers of various arts entered the arena, and electric lighting allowed for longer revelry.

Of course, the first half of the 20th century saw some changes and a few interruptions of festivities. There were a couple wars that Germany started. In 1950, they started the tradition of the lord Mayor tapping the first keg and shouting “O’zapft is”. The horse race that started the whole thing became an occasional thing, instead of every year. In 1980, a suicide bomber halted the festivities, killing 13, and injuring 200.

But, since then, Oktoberfest continues to grow in popularity and scope. To make it more family friendly, they instated a policy of keeping the noise down to just brass bands during the day. Plus, on the 200th anniversary in 2010, they ran the horse race that started everything, and opened a new section in the southern where they recreate the feel of the original festival.

What if you can’t get to Munich?

While millions get to go to the official festival, most of us don’t have the opportunity. But, we know the name. And, its overuse is actually kind of annoying. Everyone from Bars and restaurants to Car sales to Walmart use the term for selling crap that has nothing to do with Bavaria, Munich, or anything the festival stems from. But, lucky for us, there is still beer to drink. And, isn’t that the first thing you think of when you hear the term Oktoberfest? So, what are you waiting for? Start drinking!

Don’t forget to eat

And, thanks to a desire to wear the lederhosen without a heavy coat, Oktoberfest has that earlier start date. That’s more time for vendors to price gouge millions of tourists. In 1881, the first roast chicken kiosk at Oktoberfest opened. And, it remains the most popular food at the event. But, there are all sorts of food sellers there today. And, the sellers know they have a captive audience. So, if you go, expect to pay a premium. Experts recommend you give the schnitzel a pass though. Expect to pay at least 50% more than you would at local restaurants. It’s such a ubiquitous dish, there’s no need to pay the premium. But, the roast chicken is unique to the event, and of high quality. So, at least there is some justification for that.

If Chicken isn’t rocking your boat, there are plenty of other dishes to sample. headcheese (Presssack), sausages, salted radish (Radi), pickles (Essiggurken), sausage salad (Wurstsalat), cold pork roast, and spread cheese (Obazda/Obatzter) are some cold dishes. Then there are fish rolls (Fischsemmel), cheese, Bavarian meatloaf (Leberkas), and Schnitzel rolls, as well as duck, chicken, or fish on a stick. On the sweet side, they have Kaiserschmarrn (Caramelized pancakes cut into small pieces and served with apple or plum sauce), Apple Strudel, a variety of dumplings, and a couple different types of fried dough, with emphasis on battered fried apple rings (Apfelkücherl).

For the rest of us

If you can’t make it to Munich, fret not. While you may not experience the festival environment, you can still enjoy the food and beer at home. And, you’ll save a lot of money. And, if headcheese and salted radish don’t get your mojo going, feel free to mix it up on the food front. We have a few recipes to whet your whistle and help give you a good base to drink on. And, we even have a homebrew recipe. Unfortunately, it won’t be ready until October. But, that’s when most of us celebrate anyway.

Remember to pace yourself though. You’ve got 18 days. So, drink responsibly.

Prost!

Missing Ballot Munich Malt Ale

cheffd

Print Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Fermenting period 28 days d

Course beer

Cuisine American, Artisan, beer, Homebrew

Servings 5 gallons

Equipment

• Visit a homebrew supplier for basic equipment

Ingredients

  

• 3 cups carapils malt grains
• 2 cups chocolate malt grains
• 9 Lb Munich Malt extract
• 2 oz Amarillo hops whole leaf
• 2 oz American Cascades hops pellets
• 2 ounce Hallertau Hops pellets
• 1 ounce Whitbred Golding Hop pellets
• 2 oz German Cascade hop pellets
• 1 Tbsp Irish moss or clarifying tablet optional
• 11.5 grams lalleland yeast or similar
• 3/4 cup priming (corn) sugar
• 1 cup water

Instructions

 

• Bring 2.5 gallons of water to a boil. Put grain malts into a cheesecloth bag. Put in the boiling water. Turn down the heat to a simmer. Allow to simmer for 40 minutes.
• Remove the bag of grains and whisk in the malt extract. Turn heat up to a boil. Whisk occasionally to keep from scorching.
• Add in the Amarillo hops. Continue boiling for 40 minutes.
• Add the American cascades and Hallertau. Boil for 10 minutes.
• Add the remaining hops and continue boiling for 10 minutes. You can also add in Irish moss or other fining ingredients at this point to help clarify the beer.
• Remove from heat and strain the liquid into a sanitized large tub/racking bucket.
• Transfer the strained liquid to a sanitized carboy. Then add cold water to fill to 5 gallons. Test the specific gravity, sugar and potential alcohol at this point.
• When the "wort" has cooled down to room temperature, Pitch the yeast. Then put a sanitized rubber cork with a blow off tube in the top of the bottle. Put the carboy in a dark room or closet where it won't be disturbed. Put a large container with a little water in the bottom next to the car boy. Put the end of the blow off tube in the container submerged in the water.
• During the primary fermentation, the first 3 days will be extremely active. Check the beer daily to make sure it isn't overflowing. Don't let the cork get dislodged.
• After 3 days the activity should be minimal. Switch the cork with blow off tube for a cork with an air lock with water in it. Make sure to sanitize this too. Allow to sit for another 11 days.
• After 2 weeks, it's time to bottle. Sanitize your equipment, bottles, and bottle caps.
• Boil priming sugar and water together. Allow to cool.
• Transfer beer from carboy to racking bucket. Strain if necessary. There will be a lot of sediment (about an inch) at the bottom of the carboy. Avoid as much of that as possible.
• Take measurements at this point.
• Whisk in the priming sugar. Then transfer the beer to sanitized bottles and cap with sanitized caps.
• Put the bottles in a dark room or closet where they won't be disturbed for 2 weeks.
• After 2 weeks in the bottle, they are ready to drink. Refrigerate and serve. Drink responsibly.

Notes

If this is your first time brewing, consult a professional brewer for a basic starter equipment set.

This recipe uses liquid malt extract. If you are a more advanced brewer, you may want to go “all grain.” That requires more advanced equipment and temperature controls. This isn’t a brew you would sell commercially. But, it goes down quite nicely at home.

Measure the viscosity of the beer to determine if it is done fermenting and what the final alcohol content will be. The hydrometer I use has measurements for specific gravity, sugar, and alcohol, so it was easier to read than ones that just have SG (which requires calculating the difference. In my case, the original ABV was 8, the final was 2. Take the difference. You get 6% ABV.

Keyword artisan, beer, homebrew, hops, kale, Malt, Munich Malt

Midwestern Beer braised Bratwurst with caraway slaw

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine American, Da Bears, German, Midwest, Tailgate

Servings 4 Bears fans

Ingredients

  

• 2 to 3 Lbs Quality Bratwurst
• 2 cups Sliced Sweet Onions
• 2 Bottles Brown ale or Wheat ale (Not too hoppy like IPA)
• 1/4 cup Dijon Mustard
• 1 Tbsp Shaved garlic
• 1 tsp whole allspice
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter
• Salt and Pepper to taste
• olive oil
• For slaw:
• 2 cups shaved green cabbage
• 1/4 cup shaved carrots
• 1/4 cup shaved red onion
• 1/4 cup shave red pepper
• 2 Tbsp Picked parsley leaves
• 1 tsp caraway seed
• 1/2 cup Mayonnaise
• 1 Tbsp cider vinegar
• 2 Tbsp Sugar
• salt and pepper to taste
• Pretzel Rolls for serving the brats
• Whole grain mustard to spread (optional)

Instructions

 

• Make the slaw: Whisk together caraway, mayo, sugar, vinegar, salt, and pepper. Then toss in the vegetables. Coat evenly, and refrigerate.
• Heat oil in a heavy duty Deep pan over medium high heat. Sear the bratwurst about 1 minute per side to caramelize the skin. Remove from the pan, and add in the onion, garlic, and allspice. Stir, then turn temperature down to medium. Cook the onions slowly until they become caramelized, stirring as needed. remove the allspice seeds. Then add the brats back in. Add in the beer and nutmeg. Bring to a boil. Cook down until the beer is almost a glaze. Then Stir in Dijon and butter. Season with salt and pepper.
• At service time, Mark the brats on a grille at high temp to give color. Serve in a pretzel roll with the beer onions and cole slaw. Add grain mustard or other mustard if you like.

Keyword beer, braised, Brats, Bratwurst, Caraway, Da Bears, Memorial Day, Slaw, Tailgate

German Schnitzel with Lemon Riesling Sauce

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• 1 to 2 Lb Boneless, skinless chicken breast (Or other light meat like pork, veal, or a meat substitute like seitan
• 1/2 cup AP Flour
• 4 large eggs
• 1 to 2 cups Bread crumbs
• 1/4 cup chopped parsley
• Neutral oil to fry
• 1/4 cup chopped fresh shallots
• 2 Large Fresh Lemons
• 4 ounces Unsalted butter
• 1/4 cup chicken stock
• 1/2 cup Riesling wine
• Salt and Pepper to taste

Instructions

 

• Cut your chicken or whichever kind of protein you are using into thin pieces (about 1/4 inch thick. To make the size and shape more uniform, you can pound slightly with a meat mallet. If you have to pound them out, place a double layer of plastic over the meat, and flatten. This tenderizes, shapes, and ensures a thin piece. You are looking for cutlets. The size depends on whether it is the only protein or part of a buffet. We recommend about 4 ounces.
• Set up a breading station. Whisk the eggs and add in a little water to thin them out (about 1 tsp). Place a bowl of flour seasoned with salt and pepper first, then the eggs. Then put half the parsley into the breadcrumbs and put that bowl last. Dip the chicken or other protein into the flour, shake off excess flour. Then dip it in the egg to coat evenly. Then Put it in the breadcrumbs and pat them in. The whole piece should be completely coated with no visible meat, flour or eggs. Breading is a simple process. But, it requires a little though. You want one wet hand (touches the chicken and the egg mix). And, one dry (flour and bread crumbs). Otherwise, you get a clumpy mess of flour and bread crumbs mixed with egg. And, your hands get all caked with the mess.
• Heat a thin layer of oil in a saute pan over medium to medium high heat. And, set up a pan lined with paper towels to drain the fried chicken cutlets when done. When the oil is hot, carefully lay the cutlets into the oil. How many you do at a time depends on the size of the pan. They need to go in the oil in a flat layer (don't stack). The oil should come about 1/2 way up the sides of the cutlet. Cook about 2 minutes per side until they are a nice golden brown. Dry on paper towels.
• make the sauce: You can do this in a separate pan or in the pan that you fried the cutlets in. If you use the frying pan, drain off extra oil and remove any particles left by the frying (they will burn and make an unpleasant sauce. To make the sauce, heat a coating of oil over medium high heat. Add in the shallots, stir and cook until translucent. Add the wine and squeeze in the juice of one lemon. Reduce by 1/2. Then add the chicken stock. Reduce that by half. Then Whisk in the butter a little at a time. You will end up with an emulsified sauce. Don't just let the butter melt or it will be an oily mess. Season with salt and pepper and add in the parsley. Remove from the heat.
• Plate the cutlets and drizzle with the sauce. garnish with fresh sliced lemons.

Keyword Father’s day, German, Lemon reisling sauce, Shnitzel

Lemon Scented Beer Battered Fish and Chips

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

soak potatoes for French Fries 1 hour hr

Course Main Course

Cuisine American, British

Servings 4 people

Ingredients

  

• 12 oz Beer, lighter style (lager, pilsner, golden ale)
• 2 each large Eggs
• 2 Cups AP Flour
• 1/2 Cup Corn Starch
• 1/2 tsp Baking soda
• 1 Medium Lemon
• Salt and Pepper to taste
• Oil to Fry
• 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
• 4 90 ct Baking Potatoes
• 1/2 Cup AP Flour
• 1 tsp Cajun Seasoning

Instructions

 

• Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
• make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
• make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
• Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
• Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.

Keyword Beer Batter, Fish and Chips, Lemon, scented