Oktoberfest is here! on the 17th of September … That’s a Saturday.
This is the schedule:
Tapping (& drinking) of the first ceremonial keg(s) at PROXY’s Walk-In-Theater.
Biergarten opens with a full menu, music and more Oktoberfest Bier.
Suppenküche opens for even more of the deep Bavarian festival flavor.
Traditional attire* most welcome.
*As is the long standing Suppenküche custom, we will have limited edition (nontraditional) Oktoberfest event T-Shirts. A portion will be available at noon at the PROXY Walk-In-Theater on Saturday the 17th, as well as Suppenküche and Biergarten while supplies last.
Wha? – Oktoberfest is a 16 day festival held each year in Munich Bavaria, Germany at the town’s ‘meadow’ and festival grounds called the ‘Theresienwiese,’ named after Princess Therese of Saxe-Hildburghausen the wife of Prince Ludwig (later King Ludwig I) in whose honor the first Oktoberfest, on October 12, 1810, was originally held. It is the world’s largest fair and Munich’s most famous event. Since 1950, there has been a traditional festival opening: A twelve gun salute and the ceremonial tapping of the first keg of Oktoberfest beer at 12 noon by the current Mayor of Munich with the cry “O’zapft is!” (“It’s tapped!” in the Austro-Bavarian dialect) begin the Oktoberfest each year. The beers (Oktoberfestbiers) that have been served at the event in Munich since 1818 are supplied by only 6 breweries. These are known as the Big Six: Spaten, Löwenbräu, Augustiner, Hofbräu, Paulaner and Hacker-Pschorr. Traditionally Oktoberfestbiers were the lagers of around 5.5 to 6% abv called Märzen – brewed in March and allowed to ferment slowly during the summer months. Originally these would have been dark lagers, but from 1872 a strong March brewed version of an amber-red Vienna lager made by Josef Sedlmayr became the favorite Oktoberfestbier. Today strong, light Oktoberfest lagers have become the favorite. Visitors to the modern day Oktoberfest also eat huge amounts of food, most of it traditional hearty fare such as sausage, hendl (chicken), käsespätzle (cheese noodles), and sauerkraut, along with such Bavarian delicacies as roast Pig Knuckles and Whole roasted Cows.