Oktoberfest is in full swing in Germany, and with it, all the suds and sausage you can shake a bier stein at. But don’t just throw any wiener and brew together. Up your game and look like a real pro with these perfect sausage and beer pairings, guaranteed to turn even the best Oktoberfest party into a real round of “Prosts!”
Erdinger Weissbeir & weisswurst
Weisswurst is a traditional Bavarian sausage made of pork and veal, and is literally translated as “White Sausage.” Flavoured with garlic, onions and leeks, this anemic wiener is often prepared with beer and comes floating in a beer-based broth.
Pair this awesome culinary creation with a Weissbier, not only similar in name, but the light, citrusy flavour pairs nicely with mild sausage.
McEwans Scotch Ale and Blutwurst
Literally meaning, “Blood Sausage” this dark red delicacy is not for the faint of heart: made from congealed pig or cow’s blood and filled with tasty treats like fat, oatmeal and meat, you might want something strong to wash it down.
Go with a sweet and smokey Scotch Ale. With rich flavours of dates and caramel, this compliments the spicey, um, earthy notes of the Blutwurst.
Waterloo Pilsner and Liverwurst
A spreadable, pork liver sausage with a taste similar to pâté, this bad boy comes both fine (like a paste), and coarse (sort of mealy in texture). Sweet with a slightly irony taste, pair this popular German dish with a crisp and light Pilsner, as the beer will refresh the palate from the richness of the Liverwurst.
Sleeman Cream Ale & Frankfurter
So you want to get your Oktoberfest on, but are nervous about venturing away from homeland comforts? Frankfurters have morphed from a German delicacy of pork stuffed into mutton intestine, to your basic, mild, Canadian hot dog — so actually maybe it’s still the same ingredients, who knows? Regardless of what’s in your street meat, wash it down with a cream ale — half lager, half ale, with creamy body and mild sweetness, it’s a North American creation, that coincidentally goes well with your standard dog.
Rickard’s Lederhosen & Bratwurst
Similar to Weisswurst in its pale-ish colour, Bratwurst is a blend of pork, veal and beef. Recipes and sizes vary across Deutschland, but the Brat we’re most familiar with is the plump, juicy, mild sausage that comes on a bun smothered in hot mustard and sauerkraut.
Beer giant, Rickard’s, has just come out with a sassy seasonal beer, Lederhosen, that is dressed to kill in a can that looks like the German man’s traditional suede pants. If that’s not enough to make you down a pint, I don’t know what is. Strong and hoppy in flavours, this Oktoberfest-styled beer is man enough to stand up to fiery mustard and sharp sauerkraut accoutrements.
Mill St. Coffee Porter and Spicy Italian Sausage
This may not be authentically German, but Germans and Italians go way back, so of course, their sausage can come to Oktoberfest.
Pork based with a mix of spices and that kick of fiery heat goes well with a slightly sweet, full bodied yet mild, Porter to help tame the fire and enhance the flavours.
Holsten Maibock and Bockwurst
The traditional pairing in Germany for the popular bockwurst is none other than bock beer. Bock is a strong lager that dates back to 14th century Germany and is now available in many, many forms including heller bock, dopplebock and eisbock. Maibock is rich and full bodied, and goes perfectly with the smokey, veal-based sausage.
König Pilsner and Kielbasa
Technically, kielbasa is polish, but let’s not let borders get in the way of our sausage love. The sweet and sour flavours of the pork sausage, generally decorated in any combination of mustard, sauerkraut and grilled onions, calls for a crisp and clean Pilsner to compliment the flavours and cleanse the palate.