Local Beer Only at Oktoberfest, Unless It's Belgian, of Course

The NY Times ^ | 091903 | Mark Landler

[Archangelsk]

Sacrilege.

[Defend the Second]

Became a huge fan of German beers in the last few years, especially during a three-week trip to Deutschland last year. Tried Belgian beers while in Brussels and found them, um, lacking, and more close to Coors Light than Paulaner. Agreed. Sacrilege.

Paulaner has been in short supply in the DFW area for the last month or so, wonder if there is a connection.

[Agnes Heep]

They should try some of the new American microbrews. That'll get their panties in a wad.

[Paleo Conservative]

Tried Belgian beers while in Brussels and found them, um, lacking

Did you try Duval?

[concentric circles]

[meenie]

The best part of the occupation in Germany. Beir is Beir over there, it is entirely different. The kids would go to school with a borst sandwich and bottle of beer. It was treated as a food and had nutritional qualities. Octoberfest was the draining of the beer vats and drinking up the bach beer from the bottom of the vats.

[1rudeboy]

They should try some of the new American microbrews.

Which ones, the one owned by Anheuser-Busch, or SABMiller? LOL
Furthermore, I'd like to see you explain the concept of a "microbrew" to a German. He'd probably look at you and say, "you mean, the way we've brewed beer in the past?"

[1rudeboy]

Nice jugs.

[StriperSniper]

[theFIRMbss]

>The Oktoberfest starts here this weekend...

Oh-oh. My brother
is vacationing right now
in Germany. He

said he was going
over there to tour castles
and stuff. I wonder...

[mountaineer]

Hmm, I wonder why I'm so thirsty all of a sudden ...

[Defend the Second]

Don't remember that one. I do recall that when we stayed in Normandy the hotel only carried Belgian beer - no German, no French (if such exists). The US Army types I had spent time with helped me become a big fan of Hefe-Weisse, so the Belgian stuff seemed too light.

[Renfield]

That's spelled "D-U-V-E-L". It's one of my favorites. Also Scaldis (which is called "Bush" in the Belgian market), Rodenbach Grand Cru, and Rochefourt 10. Nothing in Germany (or anywhere else)compares to Rodenbach Grand Cru or Rochefourt 10. Trust me.

[July 4th]

Annual consumption of beer by Germans has fallen to 32 gallons a person from 38.4 gallons in 1980.

Two kegs a year is still pretty good.

[Archangelsk]

Pardon the pun, but the connection is through Continental Express (KDFW). :-)

[Cboldt]

Two kegs a year is still pretty good.

Two half barrels. About 31 gallons.

A gallon a week would be 52 gallons a year, and a gallon a week would be 1/7th of a gallon per day. 1/7th of a gallon is exactly 33 ounces.

38 gallons per year is slightly more than 2 by 12 ounce beers per day. That's not alot.

Beer is food.

[Fester Chugabrew]

So, Clyde, how many 12oz cans in a keg? I'm looking for the cheapest beer possible as long as it ain't "lite."

[carlo3b]

Sausage and Sauerkraut

• 5 links bratwurst (german), kielbasa (Polish), or knackwurst (Bavarian)
• 3 cloves garlic, minced
• 1 med. yellow onion, diced
• 1 lb. bottled, canned, or wet-packaged, sauerkraut, partially drained
• 1 12 oz stout beer


1) Place sausages with enough water to half cover in a heavy nonstick skillet. Simmer over medium high heat 6-8 minutes, or until water is evaporated, turning once or twice.
2) Puncture skins in several spots to allow grease to escape. Reduce heat to medium and cook sausages 2-3 minutes per side until golden. Transfer sausages to a platter and keep warm.
3) Add garlic to drippings in skillet and sauté 1 minute to release flavor.
4) Stir in onion and sauté 4-5 minutes over medium high heat, until onion is transparent.
5) Stir in sauerkraut, beer and pepper to taste.
Cook 4-5 minutes until mixture almost boils.
6) Return sausages to skillet, covering them with sauerkraut.
Reduce heat to low, cover and simmer 30-40 minutes.
Prep: 10 min, Cook: 50 min.

[Fester Chugabrew]

"Annual consumption of beer by Germans has fallen to 32 gallons a person from 38.4 gallons in 1980."

That's because I'm picking up the slack over here in Indiana.