Oktoberfest is just as much about hearty, warming German fare as it is about foamy mugs of beer. Host your own festive fall feast with homemade sausages, satisfying barley soup, and a decadent black forest cake.
var omni_channel = "Menu";
var omni_prop4 = "article";
var omni_prop9 = "Menu-Oktoberfest-Dinner";
var omni_prop10 = "1000091192";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "german-recipes,octoberfest,sausage,spatzel,black-forest-cake,rye-bread,barley-soup,oktoberfest";
var omni_pageName = "saveur:" + omni_prop12;
The Sprecher Oktoberfest is perfect to pair with this rich menu. Clean and balanced, with a velvety mouth-feel and a lavish, creamy head, this medium-brown lager delivers traditional caramel-malt sweetness followed by crisp, nutty notes and a lingering bitterness.
The earlier in advance you make the black forest cake, the better. The cake, soaked in brandy, improves in flavor the longer it sits. For step-by-step photo instructions, see our gallery »
Nothing goes with freshly-baked rye bread better than homemade butter. To make your own, follow the step-by-step instructions in our gallery »
The German barley soup is traditionally garnished with sausage, but you can serve it without for dinner, and then the next day use the leftover sausage to top the leftover soup for a hearty, satisfying lunch.