Oktoberfest history
The Bavarian celebration known as Oktoberfest began officially on Oct. 12, 1810 in Munich. Crown Prince Ludwig of Bavaria was married to Princess Therese of Saxony-Hildburghausen, and the citizens of Munich were invited to festivities held on the fields at the city gates. Horse races were held, and the party was such a smashing success that it was repeated the next year. 1811 also saw the addition of an agricultural show, and during subsequent years the beer stands, later tents and halls, drew crowds of thousands. A “funfair” with carousels, swings and rides, live music and family activities provides amusement at the Munich festival, which today runs nearly three weeks, drawing upwards of six million people and serving almost seven million liters of beer.
Oktoberfest beer
The Oktoberfest lager, also known as Märzen, is a Bavarian beer released in the fall, but brewed in the winter or spring. Traditionally, the summer was found to be too hot for making good beer, so the March-brewed liquid was kept in caves or cellars, and drunk through the season. In the fall, the brew had become especially delicious, aged and mellowed to perfection, and the remaining beer was consumed, as the casks and bottles were needed to hold the new batch. This annual party blended seamlessly with the Oktoberfest celebration of 1810, and today, the festival and the beer are celebrated by revelers from all over the world.
A true Oktoberfestbier is brewed only within the city limits of Munich, Germany; emulations must bear the designation “Oktoberfest-style lager.”
Oktoberfest glossary
’Tis the season. Learn the difference between wursts, how to say “cheers” and how to sing along to the band.
Apfelstrudel The unofficial national dish of Austria, a delicious layered apple pastry.
Bier Only the spelling is different.
Bratwurst From the German “braten,” to pan fry or roast, and “wurst,” meaning sausage. Made with pork, spices and love.
Brezel Just say “pretzel” and save yourself the embarrassment.
Frankfurter Named after pork sausages that were given out during 13th-century imperial coronations in Frankfurt; the origins of the term “hot dog” remain contentious.
Ein Prosit If you’re at Oktoberfest for more than half an hour, you’re guaranteed to hear this refrain several times.
Ein Prosit, Ein Prosit, der Gemütlichkeit (x2) Eins, zwei, drei, g’suffa!
(A toast, a toast, to good cheer (x2) One, two, three, drink up!)
Knackwurst From the German “knacken,” to crack. A plump, smoked sausage. Yes, this is the correct spelling.
Lederhosen Short or knee-length breeches made of leather, sometimes with suspenders, excellent for traversing the Alps or simply celebrating.
Prost! A toast — cheers!
Sauerkraut Lacto-fermented cabbage. Good, and good for you!
Weisswurst A fresh, light, traditional Bavarian sausage made with veal. Light refers to the color and flavor here, not the calorie content.