Tastemakers: Bockwurst/ Oktoberfestbiers

Sept. 28, 2008

Bockwurst

Okay so Bratwurst is the obvious food of choice for Oktoberfest. But, not so fast. Sure bratwursts are one of the five Bavarian food groups, along with Brauerwurst, Weisswurst , Knockwurst and Bockwurst. All of these, along with several other types of sausage are enjoyed pretty equally during Oktoberfest.
Depending on whom you ask, the Bockwurst style is among the all-time favorite styles of sausage in Germany. After all, it was created in 1889 to go with beer. It has been a staple of German menus ever since, and certainly at Oktoberfest.
Traditionally Bockwurst is made with lightly spiced pork and veal (though some use beef). It is known as the “white sausage” and is often seasoned with salt, white pepper, chives, parsley and paprika. Bockwurst is usually served without a bun and with spicy mustard and is typically boiled, but it may also be grilled.
So pairing with beer is obvious. For most, ketchup is a big no-no (use good stone-ground or spicy mustard only) and the big question is whether to pair Bockwurst with German Potato Salad or sauerkraut. The answer is both. There is little better than properly prepared sauerkraut with a good sausage (it might be my all-time favorite meal). Adding an authentic warm German potato salad to the plate is a real bonus.
Ask for it at your favorite butcher shop – or if you would like to make it yourself – the Michigan State Extension Department has a great recipe that you may find by Googling.




Oktoberfestbiers

Oktoberfest started last week-end in Munich, Germany and continues through this weekend. It is one of the largest cultural celebrations in the world, with close to seven million expected to attend. Rooted at the center of the festival is beer.
Okay, sure there is scientific evidence as a result of archeological finds that beer was first made in the ancient times somewhere in what is now known as the Middle East. But every true lover of beer knows that real beer was invented in Germany. That might be a little bit of a stretch, but the bottom line is that Germany has been producing some great beer for more than 600 years.
At Oktoberfest, attendees will enjoy beer from what is known as the “Big Six:” Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner and Spaten.These breweries have been supplying beer to Oktoberfest since 1818. These are the only breweries allowed to participate at Oktoberfest.
Beer served during Oktoberfest is traditionally brewed in March (Märzenbier) and when the festival started these were strong, dark style beers. Over the years, to appeal to a broader beer palate, these style beers have evolved into what is known as “Oktoberfestbiers,” a lighter version of the style. While all breweries are brewing to the masses, they all still brew small quantities of the traditional style.
In America, several breweries are producing Oktoberfest beers and importers and distributors also bring in the German imports. So if a plane ticket to Munich is out of the budget, seek out “Oktoberfestbiers” at your favorite beer store and have your own Oktoberfest this weekend.