If you’ve ever donned lederhosen and headed off to your local Oktoberfest celebration, you know the importance of eating before knocking back liter-sized steins of beer. And while Oktoberfest offers many a beer fan the opportunity to rekindle their fondness for day-drinking, nobody wants to go in unprepared. So before you end up buying a pretzel necklace out of desperation, consider trying this pork-filled beer for breakfast recipe. Prost!
Oktoberfest Pork Benedict
Oktoberfest Pulled Pork
Don’t stress, this part is easy and can be done overnight in the crock pot.
What you’ll need:
1 6-7 Quart Crock Pot
2lb Pork Rump Roast
3 12oz bottles of Karl Strauss Oktoberfest. room temperature
4 Medium White Onion, peeled whole
4 Cloves Garlic, Crushed
8-10 Sprigs Fresh Thyme
What to do:
1. Rinse pork roast, pat dry, rub generously with salt and pepper, and place in the bottom of your crock pot.
2. Add onion, garlic, and thyme to the crock pot, surrounding the pork roast.
3. Carefully pour room temperature Oktoberfest into your crock pot.
4. Set the timer for 10hrs on low and walk away.
5. In the morning, remove your pork roast and pull meat.
6. Keep pulled pork warm in a covered dish.
Oktoberfest Bratwurst Gravy
What you’ll need:
1 lb Bratwurst, uncooked & uncased
1/4 cup White Onion, finely chopped
1/3 cup Karl Strauss Oktoberfest, room temp
4 tbs Butter
1/4 cup Flour
2 cups Whole Milk
What to do:
1. Brown uncased bratwurst and onion in a medium saucepan until nearly cooked through and crumbling.
2. Add Oktoberfest and simmer on low heat for 3 minutes. This will lend the flavor of a Wisconsin-style beer-braised bratwurst.
3. Add butter and return medium-high heat. Once butter has melted, stir in flour.
4. Slowly stir in milk, continuously stirring over medium-high heat until thick.
If you’ve never poached an egg, here’s a link to Alton Brown’s method.
No need to bake biscuits from scratch, store-bought oven-bake buttermilk biscuits will work perfectly.
Pulling everything together:
Pull biscuits apart, top with a poached egg, Oktoberfest pulled porked, and bratwurst gravy. Fattening? You betcha!
Rather than dazzle you with fun facts about Prince Ludwig of Bavaria, Gabriel Sedlmayr, or the origins of Märzenbier, we’ll leave the historical relevance of Oktoberfest to Wikipedia. What began as a Royal Bavarian marital celebration in 1810 has since evolved into the world’s largest celebration of beer drinking. So, before you strap on your lederhosen and head off to your local Oktoberfest biergarten for an afternoon of responsible consumption, consider priming your tank with a solid breakfast.
Below are a few breakfast options that will keep you going until you buy a pretzel necklace from a stranger. If you’re in the mood for something else, check out our previous Beer for Breakfast posts. And if you wake up on Sunday and don’t feel like cooking, we do a Beer Brunch at Brewery Gardens.
Oktoberfest Bacon & Potato Fritters
1 lb Potatoes, skinned & shredded
1 Small Yellow Onion, grated
½ Cup Karl Strauss Oktoberfest
2 Eggs, lightly beaten
½ Cup Pre-fried Black Forest Bacon (Finely Chopped)
½ Cup All Purpose Flour
1 Tbs Baking Powder
½ Tsp Salt
½ Tsp Pepper
Reserved Bacon Fat or Vegetable Oil (for frying)
Step 1: Using a box grater, grate potatoes and onions and combine in a medium-sized mixing bowl. Add Oktoberfest, mix together, and refrigerate for 20 minutes.
Step 2: Remove potato mixture from the refrigerator and drain off excess liquid. Transfer to a towel or cheese cloth, form a pouch, and ring out as much liquid as possible.
Step 3: In a large mixing bowl, combine potato-onion mixture, eggs, bacon, flour, baking powder, salt, and pepper. Mix until you’ve achieved a consistency that’s somewhere between a batter and a dough.
Step 4: Form mixture into small patties that fit in the palm of your hand. Reserve on a cookie sheet until you’re ready to begin frying.
Step 5: Heat bacon fat or vegetable oil in large skillet on medium-high heat until hot. Fry 3-4 fritters at a time for 3 minutes on each side or until golden brown. Drain on a paper towel and serve hot.
Oktoberfest Braised Bratwurst
4 German-style Bratwursts, uncooked
2 12oz Karl Strauss Oktoberfests
1 Medium Yellow Onion (sliced)
2 Springs Fresh Thyme
1 Bay Leaf
1 Garlic Clove, (Crushed)
1 Tbs Butter
1 Tsp Salt
1 Tsp Pepper
Step 1: In a large saucepan, combine sliced onions, thyme, bay leaf, garlic, salt, and pepper. Add brats, beer, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Step 2: Remove brats and set aside for the grill. Remove thyme sprigs, garlic clove, and bay leaf from the braising liquid and discard.
Step 3: Strain onions from braising liquid and place in a small saute pan with 1 tbs butter. Season with salt and pepper and saute over medium-high heat until golden brown.
Step 3: Finish your brats on the BBQ or George Foreman grill, just long enough to give them nice grill marks. Top with beer onions and serve with German mustard.
Karl Strauss Oktoberfest 5.0% ABV – A traditional German Oktoberfest Lager brewed in honor of the world’s largest beer festival. Vienna, Munich and Carahell malts provide crisp toasted malt flavors, while Bavarian Hallertau hops lend a delicate noble hop character.
If you’re over 21, hopefully you’re aware that arts and crafts are no longer appropriate gifts for Dad. While he may not admit it in front of Mom, Dad probably wants to do Dad things on Father’s Day – and while we won’t delve too deeply into “Dad things”, rest assured that beer and breakfast are a great start. If you’re in the market for a few good options you’ve clicked on the right link and if Dad needs some beer, our Brewery Restaurants are celebrating Father’s Day with 64oz growlers to-go for $8 bucks – including the glass.
Below is a DIY recipe for our beer-brined pork chops, along with a hearty side, and a morning cocktail. If you’re in the mood for more variety, check out our previous Beer for Breakfast post. If you’re too lazy to cook, you can always take the old man to our Sunday Brunch at Brewery Gardens.
Breakfast Cocktail: The Berlini
Based on the Bellini, a sparking wine cocktail, the Berlini combines our Berliner Weisse with fresh fruit puree. There’s a reason Napoleon called Berliner Weisse the Champagne of Germany but this isn’t a history lesson and we’re not going into that.
11 oz Berliner Weisse
1 oz Fresh Strawberry, Raspberry, Peach Puree
Add puree to the bottom of a stemmed glass and pour beer.
Beer-Brined Pork Chops
2 Cups Red Trolley Ale
1/2 Cup Brown Sugar
1/4 Cup Honey
1/4 Cup Kosher Salt
2 (8-ounce) Center-cut Pork Chops
Step 1. Brine the pork chops: In a medium mixing bowl, combine the brown sugar, honey, salt,and Red Trolley Ale. Mix until sugar and salt are dissolved. Add the pork chops, submerging them completely, and refrigerate for 4-6 hours. Turn the chops ever couple of hours.
Step 2. Grill pork chops: Removed chops from brine, rinse with water, and pat dry with a paper towel. Grill chops on hot grill for 12 minutes, rotating a quarter turn on each side after three minutes.
Beer Bacon Hash
2 Large Russet Potatoes (pre-baked & chopped)
1/2 Cup Yellow Onion (Finely Chopped)
6 Strips Thick-cut Bacon
1/4 Cup Honey
1/2 Cup Red Trolley Ale
2 Tbs Italian Seasoning
Prep 1. Chop uncooked bacon into 1″ pieces. Combine bacon, honey, and Red Trolley in small mixing bowl and refrigerate for 4-6 hours.
Prep 2. Scrub potatoes, bake on 375 for 1 hour, cool to room temperature, and chop into cubes.
Cooking Step 1: Drain bacon, pat-dry, and add to hot skillet. Cook bacon until edges turn golden brown and drain 1/2 the grease from the pan.
Cooking Step 2: Add chopped onion and Italian seasoning and saute until onions are translucent. Add chopped potatoes and cook on med/high heat until potatoes are golden brown. Serve with Beer-brined chops, eggs, and a Whistler Imperial Pils.
Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.
Whistler Imperial Pils 7.5% ABV – A bold Imperial Pilsner brewed with floor-malted Moravian barley and Noble Saaz hops for toasted malt flavors and a dry grassy finish.
Berliner Weisse 3.4 % ABV – A refreshingly tart take on a classic German style. Our version undergoes a special lactic fermentation in the brew kettle that produces its trademark tartness.
Scott’s Big India Pale Lager 8.0 % ABV – The winner of our American Homebrewers Association Pro-Am Competition, this hoppy offering will be on tap starting June 10th until it’s gone.
Whistler Imperial Pils & Shrimp Street Tacos
Shrimp Street Tacos: Crispy shrimp, shredded lettuce, Asian and cactus pear, cotija, radish, cilantro, corn tortillas, and smoky tomatillo salsa.
The Pairing:This fresh and flavorful appetizer pairing is a tasty way to welcome summer. Whistler’s rich toasted malt flavors provide a crisp complement to the tender shrimp and corn tortilla, while its clean hop profile and dry finish temper the spicy tomatillo salsa between bites.
Breakfast on weekends should be more exciting than high-fiber cereal and protein shakes. The weekend is our opportunity to indulge, to sample new foods and drinks, and to not feel guilty about doing it. Weekend mornings are for French toast, biscuits and gravy, Irish coffees, and mimosas – and this month beer claims a spot at the breakfast table. Below are a few breakfast recipes and beer-cocktails for the craft beer enthusiast with a penchant for barley based beverages before noon.
Windansea Wheat French Toast
Prep Time: 15min – Serves 2
4 Large Eggs
1/3 cup Windansea Wheat 1/3 cup Heavy Cream
1 tsp Cinnamon
1 tsp Vanilla extract
1 tsp Orange Zest
2 tbs Butter
4 Slices thick-cut Egg Bread, Brioche, or Challah
Combine eggs, cream, beer, cinnamon, vanilla extract, and orange zest in a mixing bowl. Whisk vigorously for 2 minutes until batter is well blended. Add butter to large skillet and heat on medium-high until hot but NOT smoking. Generously coat each slice of bread in batter until saturated but still firm. Fry slices in butter for 2 minutes on each side, until slightly crispy and golden brown. Top with butter, orange blossom honey, and powdered sugar. Serve with scrambled eggs, bacon, and a Hefmosa.
Windansea Wheat Hefmosa:
Bavarian Hefeweizens are unfiltered wheat beers know for their banana and clove flavors. The yeast in these beers is rich in complex B vitamins, something your body might need a little more of on a weekend morning. A splash of OJ adds a nice flavor and a shot of vitamin C, why wouldn’t you want one of these with breakfast?
How to make:
Combine 12oz of Windansea Wheat Hefeweizen with 4oz of fresh orange juice.
Red Trolley Sausage Gravy
Prep Time: 15min – Serves 2
½ lb Pork Sausage
½ tsp Red Pepper Flakes
½ tsp Fresh Rosemary (finely chopped)
2 tbs Unsalted Butter
2 tbs All-purpose Flour
¾ Cup Whole Milk
¼ Cup Red Trolley AleSalt
Brown pork sausage in a medium sauce pan until crumbling. Reduce heat to medium and add butter, salt, and pepper. After butter has melted, gradually add flour –stirring constantly for 3-4 minutes. Slowly stir in milk, about a quarter cup at a time, until the gravy begins to thicken. Add Red Trolley Ale and stir for an additional 2-3 minutes, adding salt and pepper to taste. Serve over buttermilk biscuits with poached eggs and a Hop Hound.
Tower 10 IPA Hop Hound:
Hop Heads across the country crave the grapefruit hop flavors of a West Coast IPA but few are bold enough to enjoy this robust style with breakfast. Inspired by the Greyhound cocktail, this crafty mixture tastes awesome when paired with rich and savory breakfast fare.
How to make:
Combine 12oz of Tower 10 IPA with 4oz of ruby red grapefruit juice.