In heaven there is no beerOur annual Oktoberfest is over. It's become something of a tradition for us, first in Sydney and now here in our "beer hall" (shed) in Tasmania. The real deal in Munich actually happens in September, but weekends in late September in Tasmania are reserved for football apparently. It's Grand Final season you see. So we hold ours in October.
That's why we drink it here
And when we're gone from here
Our friends will be drinking all the beer*
This year we were excited to procure pretzels baked by a local Franklin woman, Sip Visser of Grey Hen Bakery. They were absolutely delicious. We had pork and beef bratwurst (proper German sausages, not what is passed off as bratwurst in most butchers) from Silverhill in Cygnet. Sauerkraut using a recipe told to me by a Bavarian butcher in Sydney. Cucumber salad, fried potatoes, mustards, Glühwein, my favourite apricot streusel cake that uses quark in the pastry (can't wait to be sourcing that from Elgaar Farm in Tasmania again once they re-open) and of course plenty of (imported) German beer. Oktoberfest music, dress ups and decorations. Our fellow Teutophile friends came down from Sydney for the weekend and kindly stayed to help clear up afterwards. The weather was beautiful, sunny and mild - unlike last time we held it, when snow flakes drifted onto the barbecue as the sausages cooked and we spent the afternoon huddled around the fire barrel. I'm sure our Tassie Oktoberfest would horrify many Germans, but we love it. It's a wonderful way to catch up with friends while enjoying many of my favourite foods.
*For a lovely old German version of this song, see here. Prost!