ready for Fest

The Pub
1

our annual O’Fest party tomorrow. Besides 10 gals of festbier, 5 gals munich dunkel, 5 gals northern german pils, all vienna and Mandarina Pale ale, and many others as needed.

food:

  • pork shoulder marinating in dunkelweizen and vinegar and spices for 24hrs, then braised and slow cooked for 12 hours…makings for pulled pork sandwiches on brochen.
  • fresh white brats from the market
  • spaetzle
  • dunkel beer cheese dip
  • tons of kraut

I’m feeling thirsty and hungry already  ;D

2

Have you ever tried making your own kraut? Might be an interesting try. Otherwise supremely jealous of the tap list  :smiley:

3

I have not. Couple of posts have intrigued me to consider it…just haven’t done it as of yet.

4

Ken, the beer and food menu looks fantastic. If we lived closer I’d crash the party ! You just need some German potato salad - mine is pretty damn good !

5

I’d welcome you and your potato salad…I hate making it but love eating it!

6

Sounds great! My wife and I go to the German American Fest in Oregon, OH every year at the end of August. More German beers than the Oktoberfest in Germany and the best German food, music, dancing, and rock throwing.

7

Yes great fun…having lived in Germany I became very accustomed and fell in love with the people, food, beer, and fests.

8

I have gotten the kraut in a mason jar thing down pretty well.  It take about 3 months or so for it to get really good and sour.  The first week can be very messy, if your not careful.  After that just seal the jars and let it sit in a cool dry place for a few months.

9

just haven’t wanted to funk up my whole house…what always comes to mind is fat bastard “ohhh…smells like hot cabbage”  :o

10

Ken that party sounds like it must have been awesome. Oh if I still lived in Cleveland. …

11

Was fun Frank. Still happily eating leftovers!