The above image is my Oktoberfest set made in the PetCity1 game.
Oktoberfest takes place in the last part of September and originated in Germany. It began in 1810 to celebrate a royal marriage:
“The occasion for the first Oktoberfest in 1810 was the wedding of the Bavarian Crown Prince Ludwig to Princess Therese of Sachsen-Hildburghausen. On October 12th, 1810 the festivities began and they ended on October 17th with a horse race.”
“The wedding was celebrated with multiple days of drinking, feasting and horse races. The celebration then became an annual event”
Events in Munich includes “the Parade of Oktoberfest Landlords and Breweries, the Official Tapping of the Keg on Opening Day (at the Schottenhamel tent), the Oktoberfest Mass, the Böllerschießen (handheld canon salute) in front of the Bavaria statue, and the Open-Air Oktoberfest Music Concert Fest.”
“5 Oktoberfest Traditions to Know Before Attending
- Lederhosen and Dirndl. It doesn’t matter if you have German heritage or simply want to embrace the festivities—everyone is encouraged to wear traditional Bavarian attire during Oktoberfest. …
- Beer and Steins. …
- The Chicken Dance. …
- Music and Yodeling. …
- Delicious Food.”
Here are two delicious recipes I have in my collection:
Oktoberfest Brewer’s Casserole
14 oz diced beef
2/3 cup dark beer
good 3/4 cup bouillon
1/2 tsp salt
dash black pepper
1 bay leaf
1 tsp basil
1 crushed garlic clove
2 tbs chopped parsley
1/2 – 1 tbs tomato purée
1 shredded leek
2 sliced carrots
1/2 tbs flour + a little water
Pour beer, bouillon, salt, spices, garlic, parsley, and tomato purée in a
pot. Bring to a boil. Add the meat, little by little, and let boil for 1 1/2 – 2 hours.
Add the vegetables and boil on low heat for 10 minutes.
Mix water and flour, add this thickening, and let boil for another 5
minutes. Serve with boiled potatoes, pickled gherkin (cucumber), and a
Germany-Beer-Basted Sausage with Caramelized Onions and German Mustard
8 sausages, such as bratwurst, knackwurst or wieners
4 ozs. Oktoberfest beer
2 ozs. hot Dusseldorf mustard
3 ozs. oil
16 ozs. yellow onion, peeled, quartered and sliced very thin
Place oil in a large nonstick skillet (12-in. diameter) and add the sliced onions. sauté over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside. Prepare a grill, and cook sausages, basting with Oktoberfest beer every minute or so. Serve the grilled sausages with the mustard-seasoned onions.
(Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)
I would include my grandmother’s potato pancakes and apple crisp. And don’t forget the big soft pretzels and German mustard, the aforementioned sauerkraut, and of course beer.
This beer stein is from Amazon, in case you can’t make it Munich: https://www.amazon.com/Dresden-Germany-Panorama-German-Stein/dp/B06Y5ZNTXY