Oktoberfest ZinzinnatiSeptember 22, 2007
By Rob Sassano Where does one go for one of the largest collection of marzens, weizens, and meats that end in wurst, one might say Munich, but would you believe Cincinnati Ohio. For two days every fall for the past 31 years people have been gathering in downtown Cincinnati to celebrate the cities deep rooted German heritage. It has since grown to be the largest celebration of Oktoberfest in the country, now hosting over 500,000 visitors every year. Boasting some very impressive numbers this is one festival that pulls no punches, serving up a whopping:
And I was bound and determined to get myself into everyone of those categories, well, except the pig’s feet, and the tails, but all the rest I wanted to become a member of, oh and the pickles I can do with out any pickles.
It was my privilege to be able to spend one sun drenched day among the revilers at this year’s festivity with my friend and fellow beer lover Scott Kinney. This was a day that was filled with creamy toasted malty marzens, and succulent banana & clove weizens. With enough Brats, Metts, and Beirwurst to fill the hungriest of celebrator. Deciding between all of the flavorful offerings was one tough decision though, so I figure, I will just have to eat veggies for a week to make up for it right? So this will be a highlight of the offerings and in no way represents all of the wondrous fare presented by the great people of Ohio.
First we needed to procure something to drink. We started scanning the crowds to see what and where we needed to go for a beer. To our disappointment all we could see among the masses was small Solo Keg cups with a commercial swill label stamped on the side. There had to be a tastier substitution to yellow fizzy “beer”. Also this is Oktoberfest and one can’t be expected to drink from a plastic keg cup right? So next mission, find the largest beer steins available. There they were, in the souvenir tent, Liter Mugs!
So, with ceramic mugs in hand we head out in search of beer. The first suitable booth we happen upon is the Warsteiner tent. Mugs at the ready we belly up to the bar, or more correctly walk up to the oversized serving trailer, and order up the first of many Oktoberfests of the day. And then we are hit with the bad news, they won’t fill our liter beer mugs. But being the quick thinking Eagle Scout that I am, I say, well then give me two pints of the Oktoberfest, then quickly use the undersized plastic cups to fill what has now at this point become an extension of my right arm. While slightly thin on the body I found that it had a wonderful malt and toasted nut aroma, and finished very smooth with the tiniest touch of a warming alcohol note. Liter beer in hand we head out in search of some form of pork to fill our empty stomachs. As we turn and start our trek down the corridor of buildings filling the sky and stretching for five city blocks, we are inundated with signs and pictures boasting the most flavorful and succulent of fare. We quickly decide upon the foot long Cheddar Mettwurst served up by a wonderful crew in the Zoomers tent, it was the perfect start to the gluttony that followed.
Bellies slightly satisfied and thirst quenched for a moment we sit back and take in the wonderful sounds of the The Bavarians playing on the Chemed Bier Garten stage. Whilst enjoying the sounds of an accordion, as I always do. My eye is caught by some rather large machinery moving about, we meander over that direction and I see that they have carnival rides set up, as much as I love a good spin on a Tilt-A-Whirl I think that on this day I will pass, given I am about to go and fill my mug and my empty left hand once again. This time we scope out the Erdinger Oktoberfest-Weizen, Yes! a wheat Oktoberfest. That has got to be good, while I was unable to pick up much banana and clove, the beer poured cloudy and wonderfully copper in color. The beer was delightfully crisp with a malt character that carried throughout, slightly floral and toasted in the nose. It was a wonderful precursor to the amazing cheese strudel offered by Servatii’s Pastry Shop, so creamy and delicious; I will soon be placing an order for more.
Then as we are enjoying our strudel and walking among the crowds we spot the Barrel House Brewing Companies booth. With a slight knowledge of the brews produced by the Barrel House we make our way over to the serving line and wait our turn to try out their Oktoberfest offering. With its toasty caramel and slight toffee characteristics the beer is highlighted with stronger than usual hop notes to bring it in to balance. Needing to take a break from the sun and to give our legs a break we take in yet another wonderful band, Heuboden Musikanten playing on one of the main stages.
As we depart from the sweet sounds of a polka to head out and meet up with some friends near the Spaten Fest Tent we happen by the Great Lakes Brewery, having had quite my fill of Marzens and in need of diversity I see that they are pouring their Dortmunder. Having heard, at great length, the wonders of this brew I choose it. While Scott decides on the Burning River IPA. Both equally delicious in their own right, I prefer Scotts IPA with its intense Cascade hop aroma and its citrus and pine flavor. While I found the Dortmunder to be an extremely crisp and refreshing lager that had a wonderful balance of hops and malt. I thought the IPA to be a better beer overall.
Feeling the hunger pangs building up once again we set out in search of more meat served on a bun with kraut. This time we found the Das Kolping Haus booth. What a wonderful group on people serving up the greatest brats and sauerkraut. While I could go on from here about the beers and food beyond this point I will be completely honest say that my note book started to become a little more illegible and the brats and meats-on-a-stick all started to blur together. It was at this point we decided that seven and a half hours of drinking and eating in the hot sun was enough and we needed a break. So off to the hotel for a brief respite we went. I wish that I was able to say that we rested up and headed back out to the festivities but we were exhausted and just stayed in. But all is not lost, there is always Sunday. Awaking bright and early we head out to meet a friend for breakfast at a small greasy spoon on the north side of Cinci, The Bluebird Café. I highly suggest no matter what you order, get the hash browns with it, they are great. And knowing (after the Beer and Sweat excursion) no trip to Cincinnati is complete without and trip to the Hofbrauhaus in Newport. Again we head out for more German libations. Upon our arrival there we see that they are not as early of risers as some would like and we have to kill some time. So my friend suggests that we check out the Party Source.
He tells me that this place is a one stop shop for all things party related and assures me that they have an awesome beer selection. I am kicking myself right now for not bringing my camera in the store with me, because he was right. Among some of the beer related offerings (Liquor and Beer purveyors start taking notes now), they had an eight tap kegerator to pour your own (with help from a staff member) growler of beer. Some of the beers on tap, Dogfish Head 60 Min IPA, Flying Dog Gonzo Imperial Porter, and Great Lakes Nosferatu, plus three others that escape me right now. After making our way through the tons of party supplies, gift sections, hundreds upon hundreds of wine bottles, specialty food aisles and having a sample from the growler station, we make our way back to the beer section. Now I have been in quite a few beer stores in my day but never have I seen a wall of Micro’s and Imports that this place has. From reading the website they claim over 2,500 different beers and I believe every word of it. To boot they also sell homebrew supplies. After talking to Eric, one of the managers, and a few others on the friendly and helpful staff, I was able to determine that The Party Source in Newport Kentucky is now next on the list after Hofbrauhaus on places to visit when in Cincinnati. Among the beers I was able to find there were, Rogue Morimoto Imperial Pilsner, Rogue Brew 10,000, Rogue Dead Guy in a growler from the brewery, Mount Carmel Stout and Copper Ale (local Cincinnati brewery, both in brewery sealed growlers, I mention this because I have never seen brewery packaged growlers in a liquor store), and an assortment of brews from Great Lakes Brewery. Now as I go on about the great beer selection, Remember we are still in the store and now realize that we just spent over an hour and fifteen minute staring at beer on a Sunday morning, those from Indiana will be able to share in my excitement over that fact.
Now back to the Hofbrauhaus, I dive right in to a Munich-Weizen, and a plate of three different wurst’s. The Weizen hit the spot with its rich banana and clove filling my nose, and the malt tickling my tounge. The sausage plate with its savory sweet sauerkraut and buttery mash potatoes filled me until I thought that I would have to curl up and take a nap on the increasingly inviting bench. But alas it was time for us to put our gluttonous ways behind us and leave out of this magical city and take with us our pork filled memories with just the hopes of being able to return soon. As for over all impressions of Oktoberfest-Zinzinnati, I say that it is well worth the trip and will now always hold a special place in my clogged arteries. With plans and the full intention of returning here year after year, I hope to see you all there, and between the brats and beers perhaps we can partake in the worlds largest chicken dance. Prost, Rob Sassano |
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