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Party Planning:
How to Host A Craft Beer Tasting

TIP: Decorate in Bavarian blue and white to give your Oktoberfest party an authentic feel. Lederhosen not required.

 

The official Munich Oktoberfest is actually in September. But, here in Arkansas, we like to fill our beer steins during the entire month of October. Celebrate German beer and food at Colonial Oktoberfest. Ein Prost!


Oktoberfest Tasting Event

Saturday, October 21 • 1-4 p.m.
At the tasting bar

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Do Oktoberfest Colonial style with a beer and food pairing event!  Enjoy pretzels, brats, and beer cheese fondue paired with Sam Adams Oktoberfest, Sudwerk Marzen, and Ayinger Oktoberfest. As the Germans would say—heben ein Glas!


Check out our Oktoberfest Beer Blogs:


Sauerkraut with Bratwurst

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Serves Approximately 8

  • 2 pounds fresh bratwurst links
  • 2 Tbsp. oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 Tbsp. paprika
  • 1 Tbsp. caraway seed
  • 4 cups sauerkraut, drained
  • 2 Tbsp. chopped fresh dill
  • 8 Brötchen

DIRECTIONS

Place a large pan on high heat and add the oil. Brown the wurst, then reduce heat to medium. Add the onions and garlic and cook until lightly caramelized. Add the stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. 

Serve on Brötchen.


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Schweineschnitzel

  • 1 ½ pounds boneless pork chops cut around ½ inch thick
  • ¼ cup flour
  • 1 tsp. seasoned salt
  • ¼ tsp. freshly ground black pepper
  • 1 egg, beaten
  • 2 Tbsp. milk
  • ¾ cup fine dry breadcrumbs
  • 1 tsp. paprika
  • 3 Tbsp. canola oil or grapeseed oil

PREPARATION

One by one, place the cutlets inside a fold of wax paper or food wrap.  Use a meat hammer to pound the pork cutlets to about ¼ inch. Prepare 3 shallow bowls: 
Bowl 1 with the flour, seasoned salt, and pepper mixed very well together.
Bowl 2 with the egg and milk whisked to create a wash. 
Bowl 3 with the bread crumbs and paprika, mixed well.
Add the oil to a large frying pan and place over medium heat.

Note: Plan your batches according to how many schnitzels you can fry at one time.

Dredge the cutlets in the three bowls. Make sure to get a good coating of the seasoned flour first; then dip the floured cutlets in the egg wash. Finish by dredging into the mixture of bread crumbs and paprika.

Add the schnitzels to the heated pan and cook for 3-4 minutes on each side, according to thickness. Be careful not to overcook. Remove the cutlets from the skillet. Serve immediately. If needed to hold, cover with foil or place in a warm oven until ready to serve.

Serving suggestions: Serve with German style pan fried potatoes called bratkartoffeln or German potato salad called kartoffelsalat. A very common vegetable to serve is Erbsen, or green peas.