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Only a few weeks away, Oktoberfest has grown in popularity over the years to be one of North America’s most celebrated excuses to drink beer and reminisce about all things German. Locally, the town of Addison, north of Dallas, believes they have one of the most authentic Oktoberfest celebrations in North Texas.

“This is the 28th year Addison has hosted Addison Oktoberfest, and it’s been growing every year,” said Mark Acevedo, Director of General Services and Events for Addison.

Addison’s Oktoberfest begins on Thursday, September 17 and offers a variety of polka and pretzels – dachshunds and dirndls, as well as beer and brats. 

“Guests have come to expect Addison Oktoberfest to be the most authentic experience in the US – with music, food and beer just like you’d have in Munich,” said Acevedo.

New this year too, admission is free on Sunday.

“People often ask why our Oktoberfest is in September,” Acevedo said. “We schedule Addison Oktoberfest to coincide with the opening of the world renowned Oktoberfest celebration in Munich, and we work to make it as authentic as possible.”

Regarding the authenticity, the celebration in Germany originally began as a wedding celebration when King Ludwig authorized Munich’s six oldest brewers to create a beer for the celebration. “To this day, only those six beers can be served at Oktoberfest in Germany,” Acevedo said.

As a result of that “Addison Oktoberfest only serves authentic Oktoberfest beer, too. This year, we’re excited to partner with Paulaner, and we’ll be pouring four of their beers, including a non-alcoholic option, all of which will also be poured at the Munich event,” Acevedo explained.

The brats being served in Addison are also authentic, created by Siegi’s, a fifth-generation family owned sausage maker who began making sausages in Austria.

The Addison’s Oktoberfest will also have two stages of constant entertainment, plus special events and strolling entertainment.

The main stage will be highlighted by the Munich Evergreens, who fly in from Germany to entertain guests each year and by Brave Combo, a Grammy award winning polka band.  Throughout the weekend, there will be a variety of polka bands and German dance companies and around the grounds guests can also enjoy a German Spelling Bee, a German Idol Yodeling contest, Bier Barrel Bowling and Bier Barrel Rolling contests and on Sunday there is a dachshund parade and dachshund races.

With about 65,000 guests expected at Addison’s Oktoberfest, slightly more than last year’s attendance according to Acevedo, this is definitely a time to get a good German vibe right here in North Texas.

When:

  • September 17-20, 2015
  • Thursday, September 17; 6;00 p.m. to 11:00 p.m.                  
  • Friday, September 18; 6:00 p.m. to Midnight                
  • Saturday, September 19; Noon to Midnight                            
  • Sunday, September 20; Noon to 5:00 p.m.                                      

Where: 4970 Addison Circle Drive with free parking located at the northwest corner of Dallas Parkway and Arapaho Rd.

Tickets are available for advance purchase at www.AddisonOktoberfest.com.

                       

RECIPE:

Chamberlain’s Steak and Chop House for Addison Oktoberfest

Paulaner Beer Braised Pork and German Sausages with House Made Sauerkraut

Serves 6

  • 2# Boneless pork butt
  • 1 link Bratwurst Sausage
  • 1 link Grobe Sausage
  • 1 link Smoked Bratwurst Sausage
  • 1 onion, diced
  • 2 carrots, diced
  • 3 celery ribs, diced
  • 3 cloves garlic, sliced
  • 2 tablespoons canola oil
  • 2 bottles Paulaner Oktoberfest Beer
  • 4 sprigs fresh thyme
  • 3 cups chicken stock
  • Salt and pepper

Heat a heavy stockpot over medium high heat. Season pork butt with salt and pepper. Add oil to stockpot, and carefully place pork in oil. Cook pork butt until brown on all sides. Add in remaining ingredients, cover and simmer for 2 ½ to 3 hours. Add sausage to stock and cook until just done. Remove pork and sausage to plate and serve over house made sauerkraut.

House Made Sauerkraut

  • 2 tablespoons olive oil
  • 6 slices bacon, diced
  • 1 small onion, diced
  • 1 bay leaf
  • 1-teaspoon celery seed
  • 1 head cabbage, sliced thin
  • ½ cup Riesling wine
  • ¼ cup cider vinegar
  • 1 cup reserved stock from pork
  • Salt and pepper

In a large saucepan over medium heat, add oil and cook bacon until brown. Add onion and cabbage and cook until wilted. Add remaining ingredients and simmer until stock is reduced by half. Season with salt and pepper and serve.