So, you can’t jet across the ocean to Germany to celebrate Oktoberfest? Don’t fret. Our Oktoberfest Party Guide will help you host an authentic celebration of German beer – or should we say bier – and food right here. And, remember to celebrate responsibly.
Don’t stray from tradition. There’s a reason the same food has been served at Oktoberfest for hundreds of years; it’s a perfect pairing with the beer!
At Oktoberfest, chickens are spit-roasted until the skin is golden brown and crispy. Most people don’t have a rotisserie set up at home, so instead just roast them in the oven.
Tip: Cut out the spine of a whole chicken and lay it flat on a roasting pan (rib side down). Stuff pats of butter and herbs under the skin and roast at 450 degrees at the highest rack position in your oven for about 40 minutes or until golden brown and crispy!
Würstl refers to a variety of classic Bavarian sausages, but you can use your favorite sausage from your local grocery store for your party! Try them sautéed in a skillet with sauerkraut. Serve with plenty of mustard.
Tip: Variety is the key. The more sausage varieties, the better!
You can’t have Oktoberfest without pretzels. Large and soft, they’re the perfect accompaniment to beer. Whether you make them at home or buy them from a local brew pub like Little Rock’s Flyway Brewery, no party is complete without them.
Tip: Set up food in self-serve stations to allow for easier mingling. Want to go all out? How about a mustard station? Serving guests with pretzels and lots of mustard dipping options is sure to leave an impression!
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!
Don’t be confused by its name, Oktoberfest kicks off in late September and continues into October. Oktoberfest started as a 16 to 18 day festival in 1810 to celebrate the wedding of the Prince of Bavaria, and is still celebrated today!
Whether throwing an Oktoberfest bash correlating with the real deal in Germany or on your own terms, we’ve got you covered.
Here are a couple of our favorite Oktoberfest beers that are available seasonally, along with some delicious German beers that are available all year long. Go ahead, grab a stein and fill it up with suds!
Ayinger Oktober Fest Märzen – Famous at fall beer festivals, a true German classic!
Lost Forty The Hunter Oktoberfest Märzen – A local beer made in Little Rock!
Traditional German Beers you can find year round:
Paulaner Original Munich Lager
Tip: If you want to mimic the German Oktoberfest, have “tents” or stations set up with different beers. Your guests travel to different tents to try different beers – a special and authentic touch!
TAPPING THE KEG
At Oktoberfest in Munich, it’s traditional for the Mayor to tap the first keg. Bring the tradition into your own home. As the host, tap the first keg, or crack open the first beer, whichever is available for your party. Either way, it will help get the celebration started.
How to Host A Craft Beer Tasting
Check out our Oktoberfest Beer Blogs:
TIP: Decorate in Bavarian blue and white to give your Oktoberfest party an authentic feel. Lederhosen not required.
Sauerkraut with Bratwurst
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
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.
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
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.