Rockoly’s Oktoberfest

Oktoberfest is the world’s largest Volksfest (beer festival and travelling funfair) held annually in Munich, Bavaria, Germany. It typically starts in the latter half of September and lasts until the first weekend in October, running for a total of 16 to 18 days.

The tradition began on October 12, 1810, in celebration of the marriage of Crown Prince Ludwig of Bavaria to Princess Therese of Saxony-Hildburghausen. The citizens of Munich were invited to partake in the festivities which took place on the fields in front of the city gates. These fields were later named Theresienwiese (“Therese’s Meadow”) in honor of the crown princess, and the festival still takes place there.

Traditional Oktoberfest beers are Marzen-style lagers that have a rich, toasty profile with a malty backbone. These beers are characterized by a medium to full body, a malty flavor, and a clean, dry finish. In the context of Oktoberfest, there are specific criteria for a beer to be considered an official Oktoberfest beer:

1. Brewed within Munich’s City Limits: Only beers brewed within the city of Munich are permitted to be served at the city’s Oktoberfest celebration.
2. Conform to the Reinheitsgebot: The beer must adhere to the Reinheitsgebot, also known as the German Beer Purity Law of 1516, which stipulates that only water, barley, hops, and yeast can be used in brewing.
3. Breweries of the “Big Six”: Traditionally, only beers from the six Munich breweries that have brewing rights for Oktoberfest are considered authentic Oktoberfest beers. These breweries are:
   • Augustiner-Bräu
   • Hacker-Pschorr-Bräu
   • Löwenbräu
   • Paulaner-Bräu
   • Spatenbräu
   • Staatliches Hofbräu-München

While these traditional beers dominate the Munich Oktoberfest celebrations, the popularity of the event worldwide means many other breweries, outside Munich and even outside Germany, produce their own versions of “Oktoberfest” beers. However, these are not considered traditional or official by Munich’s strict standards.

Oktoberfest has a range of culinary traditions, and some might seem quirky or unique, especially to those unfamiliar with Bavarian culture. Here are some of the more unique and lesser-known Oktoberfest food traditions:

1. Weisswurst Frühstück (White Sausage Breakfast): Weisswurst, or white sausage, is made from minced veal and pork back bacon. They’re traditionally served before noon and are eaten in a peculiar manner. The skin is not eaten; instead, Bavarians either make a small incision and suck out the meat or peel them.
2. Ochsen (Oxen): Every Oktoberfest, specific oxen are selected and showcased. There’s even a dedicated Ochsenbraterei (Ox Roastery) tent. The strange part? At the end of the festival, that ox is cooked and served.
3. Steckerlfisch (Fish on a Stick): While not strange in essence, it’s unusual to see fish being grilled vertically on a stick amidst a sea of meat-centric dishes at a beer festival.
4. Raw Minced Pork Sandwich (Mettbrötchen): This is a delicacy in Germany but might be off-putting to those unfamiliar with it. It’s essentially raw, minced pork seasoned with salt and pepper and spread on a bun, often garnished with onions.
5. Radi (Bavarian Radish Salad): It might seem strange to have a plate full of spiralized or thinly sliced radishes seasoned with salt, but this tangy, crunchy treat is a Bavarian staple, especially with beer.
6. Pig’s Stomach: This is a less common but traditional dish where the pig’s stomach is filled with a mixture of various meats, sausages, and bread, then roasted till crispy.
7. Sugary Pickles: Some stalls offer pickles coated in sugar or served with a sweet sauce, a combination that might be odd to many.
8. Giant Pretzels: While pretzels are common, the sheer size of Oktoberfest pretzels can be astonishing to newcomers. Some are as big as a steering wheel!
9. Leberkäse: Despite its name, which translates to “liver cheese,” this dish typically contains neither liver nor cheese. It’s a type of meatloaf, often served in a bun, and its appearance can be deceiving to those expecting actual cheese.

While these traditions might seem strange to some, they’re a testament to the rich and diverse culinary history of Bavaria and are integral to the Oktoberfest experience.