Winner: Trish the Dish
Oktoberfest trivia drew a good crowd of 17 players, including a former champion, Trish the Dish, and her German mom, Ilse. With tonight’s questions all focused on Oktoberfest, these frauleins figured to have an edge, but as the game started Pluto jumped to an early lead. As they stumbled on the first few questions, Pluto even questioned whether Ilse and Trish were really German. Trash talking these girls was a bad idea. They finished strong, played the last dozen questions flawlessly, and Dish won easily with Ilse right behind – a classic mother and daughter reunion.
Darin hosted a very fine Oktoberfest night. From first to wurst – sausage, beer, and cookies – it was a fun night to play trivia. And the ladies who came in their best hofbrau attire added just the right touch to the evening. BTW, did you know that the wearing of a dirndl has its pitfalls. By placing the knot on the right side of the apron the wearer can signal to the world that she is engaged, married or otherwise taken. A knot on the left side means: “I’m single, open to advances.”
c
If we learned one important thing tonight it was that someone who has had too much to drink and is passed out on the ground is “bierleichen” – a beer corpse.
For some great pix of this year’s Oktoberfest (and for a great photo site just generally) try the Boston Globe’s daily online feature: “The Big Picture”
c
Good Question!: Munich celebrates its Spring Strong Beer Festival every March. Why was the original “Strong Beer” brewed?
Answer: As a preparation for Lent
Munich’s annual starkbier festival, or strong beer season, is an homage to the traditions of 17th-century monks—and an insider’s alternative to Oktoberfest
Two weeks after Fasching, or Fat Tuesday, each year, a short list of local celebrities gathers at the Paulaner cellar in Munich to watch an honorary braumeister drive a brass tap into a new keg. The content he unleashes is called “strong beer,” and when it starts flowing, Starkbierzeit, or strong beer season, officially kicks off.
This is Munich’s subdued and slightly delayed Mardi Gras of sorts. It’s also described as the insider’s Oktoberfest—there are still the party tents, but the beer is stronger and the crowds thinner.
During Starkbierzeit, Muncheners sip earthenware steins of the dark, formidable suds to ward off winter’s lingering chill—strong beer was originally concocted by 17th-century monks who drank it in place of solid food during Lent. The locals still call it their “health tonic,” and, keeping with tradition, celebrate and imbibe it during these late-winter weeks.
Befitting of its name, the beer is much stronger than what is served in late September—almost twice as potent. Guidelines for strong beer, or starkbier, guarantee an alcohol percentage of at least 7.5%. Some weigh in at 9% alcohol, plenty potent to protect against the cold weather. (Standard Oktoberfest beers chalk up 4% to 6% alcohol.)
The “strong” in strong beer, however, doesn’t refer to alcohol content, but rather to the heavy, full-bodied flavor, which 400 years ago was meant to be as much a meal as a tipple.
Starkbier is actually a doppelbock, or double bock beer, which is heavy on malt. It was first brewed by way of a religious loophole of sorts: In the mid 1600s at Munich’s Neudeck ob der Au monastery, Paulaner monks concocted a beverage to sustain them through the Lent fast. They were forbidden to eat solid foods, but liquids were deemed acceptable. So they brewed the strongest, most nourishing beer they could come up with.
The strong beer brews require almost 1.5 pounds of malt (nourishment for the monks) per liter, giving it a sweet flavor. “Beer is called liquid bread and that’s no more truer than with a double bock,” says Jim Koch, founding brewer of the Boston Beer Company. He says the double bock holds a high place in the canon of great beers. “The double bock, along with stouts, Bohemian pilsners and Belgian ales are the foundational beers for brewers,” he says.
“Toffee, caramel, cloves, bread, toast, coffee and sugar are the common comparisons used for the taste of a starkbier,” says Henrich Schmidt, a professional beer taster from Munich. When poured, a creamy butterscotch head settles on a bright yet dark amber beer. Color, along with maltiness, are key differentiating characteristics among Bavarian double bocks.
During Starkbierzeit, each brewery opens a tent for revelers just as they would during Oktoberfest. Starkbierzeit is, at its core, meant to be a celebration of Bavarian culture, not a bleary-eyed race to the bottom of the stein. Like Oktoberfest, Oompah bands fill the tents with the usual rotation of drinking songs, while waiters don traditional costumes (think winterized versions of lederhosen) and manhandle 10 steins at a time for delivery to waiting customers.
Partially because of the alcohol strength, Starkbierzeit has stricter hours than its Bacchanalian equivalent in the fall. “The beer hall doesn’t open until six and it closes at midnight,” says Kerstin Jungblut, a manager at the Lowenbrau Keller. Attendance is also significantly smaller. “Our tent holds 2,000 [people] during Starkbierzeit and 10,000 at Oktoberfest,” Mr. Jungblut says.
But the lack of crowds also means the absence of astronomical prices. Entrance fees, which range from €7.50 at Augustiner to €16 at Lowenbrau, include a drink ticket. Single beers cost between €6 and €8, versus €9 to €11 during Oktoberfest. The Starkbierzeit festivities always end abruptly on the Saturday before Palm Sunday.
source: wall street journal
Read Full Post »