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Everything you need to know about Oktoberfest at Brauhaus Schmitz
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Everything you need to know about Oktoberfest at Brauhaus Schmitz
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| Courtesy of Brauhaus Schmitz |
Sure, the main party is this Saturday, but Oktoberfest is hardly a one-off. To that end, the people of Brauhaus Schmitz (718 South St., 267-909-8814) are getting you prepped all week with a series of events, such as a blindfolded German beer taste test (Wednesday); a race to be the first to finish a half meter of bratwurst, two sides and a half liter of beer (Thursday); and a lottery wherein the winners are anyone who kicks a keg Friday night � a necessity, as the Brauhaus will turn their taps over to their top five sellers for Saturday�s festivities. Running noon to 7 and spilling outside in front of the restaurant and some neighboring store fronts, revelers will imbibe in tents or in the open air to the music of a traditional Bavarian oompah band.
All week, they�re offering an enhanced version of their already Bavarian-heavy menu, with items like rouladen and some of their schnitzels replaced by traditional Munich fare. The Bavarian plate features weisswurst, Bavarian pretzel and sliced, salted radishes. The leverkn�delsuppe is a dumpling soup wherein rich liver is blended with allspice, nutmeg, ground bacon and egg before being wrapped and dropped in beef broth. Leberk�se, a more pur�ed version of meatloaf (a pork and veal blend), has a texture akin to knockwurst or bologna, and can be eaten cold with a hearty mustard. Also new is a roast pork shoulder served with a dark beer and mustard sauce.
If that�s not enough M�nchen for you, a four-course beer dinner will be offered tonight, Tuesday (only 22 seats remain). To start, chilled poached salmon is laid atop a dais of celery root salad, both splashed with a Pilsner Sabayon sauce. The second course features a smoked beer that�ll complement the pork lardons throughout a rich duck liver pate. The sweet, malty flavors of a Weihenstephan Vitus will be used as reduction to highlight flavor notes of a heritage pork chop in the third course. Rounding things off, head chef Jeremy Nolen says, is a Camembert �inoculated with a Gorgonzola rife with a blue veiny richness of flavor.�� A beet compote will go nicely with the light and tart notes of Leipziger Gose, while the saline kick of this beer ��made with naturally salty water from the Leipzig area or with salt added, in addition to coriander ��will help to reinforce the earthier notes.
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| Courtesy of Brauhaus Schmitz |
Of course, beer is always a great enabler to a convivial atmosphere, so it�s best to try some staples as well as some new arrivals. �We�ve been adding in new beers as we transition from the summer to fall, including to Oktoberfest,� co-owner Kelly Hager says, with beer manager Alyssa Wegner stressing the balance at play between the two opposing classes of Oktoberfest beers. There�s the Spaten Oktoberfest (an example of m�rzen or dark amber style Oktoberfest beers), with a subtle sweet taste and maltiness, and the Weihemftepham, with sharp notes that speak to the time of year Germans turn to golden hop-oriented ales. The addition of Hofst�tter Hochzeit stands out, as it is supposedly the beer served at the original Oktoberfest, aka Ludwig I�s wedding. Unfiltered and darker in color, Wegner says it�s marked by a more mellow, sweet maltiness.
On my first visit to this wurst-mecca I was sticking to the all liquid diet which was appeased by a liter sized mug of the house beer Hausbrau. When I returned I sampled a lot of the small plates and some of the wursts which are all house made,they are great. I am definitely going to check out the Oktoberfestivities.
Gonna check out (or enter?) the brat-eating competition on Thursday? I'm gonna go ... observe.
HOW IS THERE ANOTHER RORY THAT COMMENTS ON PHILADELPHIA FOODBLOGS?!?
Oh no, I didn't even realize that was a different Rory! Now fight to the death.
[...] to Brazil. Now, Doug and Kelly Hager�s spot-on M�nchen style beer hall, rife with convivial din, drindl�s, and enough beers to teach your taste buds a variety of dialects from the homeland, is the place [...]
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