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Oktoberfest tips

How to become an Oktoberfest pro

When the first Oktoberfest was held on Munich's Theresienwiese in 1810 in honor of the Bavarian Crown Prince Ludwig, no one expected that 200 years later there would be offshoots of it all over the world. Why is that? We can only guess. Our guess would be the combination of folk festival, food, music and beer that has always delighted the masses. The Oktoberfest is simply a world of its own that you should experience once, but where there are also a few customs to observe.

Guide to the Oktoberfest

The Oktoberfest involves dirndls, lederhosen, brass band music, merry-go-rounds, and other rides such as bumper cars and rollercoasters. The most important thing, however, are the many festival tents where people sway, drink plenty of beer from large mugs, and, of course, eat one or two typical Bavarian Oktoberfest delicacies.

Every year in September, the motto in Munich is “O zapft is'”. Germany's largest folk festival, the Munich Oktoberfest, takes place from the end of September to mid-October. Around 6 million visitors are drawn to the Wiesn and the festival tents every year. In addition to plenty of beer, veal sausage, fried chicken, and pork knuckle, there are also numerous delicious potato specialties on almost every menu.

If you would like to know more about the Oktoberfest or the legendary, typical Bavarian veal sausage, you can find out more with Kühne's guide to the Oktoberfest. You can also find tips and tricks about the Oktoberfest at Kühne. Find out more about the great tuber and the role it plays at Oktoberfest below.
 
 
 

The 10 Weisswurst commandments

It's that time of year again: with a lively “O'zapft is!”, the next Oktoberfest in Munich opens its doors and transforms the Bavarian capital into Germany's largest funfair. What should not be missing?

A strong pint of wheat beer, pretzels, Weißwurst and sweet mustard. If you want to get that Wiesn feeling at home this year, we'll be happy to add our mustard, but you'll have to take care of the sausages yourself - and they would only be half as iconic if there weren't a few myths, rules and wisdom surrounding the Weißwurst. So we present to you:

 

  1. A Weißwurst is pulled, not cut 
    And yes, this is a real art in itself! Step-by-step instructions: hold the lower third of the sausage between your thumb and forefinger and bring it to your mouth. Then bite open the skin at the upper end and suck out the inside of the sausage. Once you have successfully inhaled half the sausage, you can turn it over and start the game all over again.

  2. Weißwurst is scalded, not boiled
    Weißwurst has no place in boiling water! Instead, first bring the water to the boil, remove the pan from the heat and then place the sausages in the hot water for about 10 minutes.

  3. Only warm Weisswurst is a good Weisswurst
    Once the Weisswurst has been scalded in hot water, it is served in a tureen with a lid without being removed from the hot water. This is because a lukewarm to cold Weisswurst loses a lot of its charm and can no longer win over even die-hard fans.

  4. The lid is not allowed on the pot during scalding 
    When scalding (ideally in 70° hot water), however, a lid must not be used, as the sausage could get a veritable cold shock and a tear in the sensitive skin when the lid is removed. The resulting white sausage mash is anything but appetizing!
  5. A Weisswurst must not hear the 12 o'clock ringing of the church bells
    This rule goes back to the fact that the sausages could not be cooled sufficiently back then and therefore spoiled easily - today this is no longer a problem and white sausages can easily be stored in the fridge for two days. If you still like it cult and original, serve your white sausages before 12!