The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Oans, zwoa, g’suffa!
Now that we’ve gotten the first drink out of the way, it’s time to make some snacks! Not just any snacks, we are talking about BEER-FILLED morsels that will have you celebrating Oktoberfest in style. I’ve got a few recipes to keep in the back pocket of your Lederhosen!
This first recipe features the two greatest ingredients on earth… beer and cheese! The beer of choice for this delectable dip is Oktofest by The Brew Kettle. The Brew Kettle is a local brewery located in Strongsville, Ohio. Not only do they brew amazing beer, but they have some of the most beautiful cans out there. Each brew’s label is a work of art that matches the beauty found inside the can! The Brew Kettle continually brews unique and full-flavored beers that please the palate. Oktofest is no different! The amber-colored lager has a rich malty flavor that pairs perfectly with the velvety cheese and pork crumb topping.
Oktoberfest Pork n’ Beer Cheese
Prep Time: 5 Minutes
Cook Time: 20 Minutes
- 8 oz. softened cream cheese
- 1 ½ cup cheddar cheese
- 1 ½ cup mozzarella cheese
- ½ cup Oktofest or beer of your choice
- 2 teaspoons Heinen’s Sweet & Smokey Seasoning
- 3 tablespoons pork panko or breadcrumbs
- 1 teaspoon hot sauce
- Preheat oven to 350°F. I’m warning you in advance, this stuff will go fast and everyone will be begging for more. Double or triple the recipe as needed!
- Stir together the softened cream cheese until smooth. Mix in all of the cheddar, 1 ¼ cup of the mozzarella, hot sauce and Sweet & Smokey Seasoning. Stir until well mixed.
- Slowly add in the delicious beer and stir until everything is well mixed. The remainder of the beer is for the chef, Prost! Pour the mixture into a cast-iron skillet or baking dish. Top with the remaining cheese and pork panko. The pork panko adds a crunch and flavor that takes this dish over the top! If you can’t find pork panko, crunched pork rinds are a great alternative. Bread crumbs work fine too!
- Bake for 20 minutes. While you wait & salivate at the smell of your bubbling beer cheese, start to prepare the sides! Soft pretzels & broccoli are two dippers that we always have on paw while making this dreamy cheese. Anything you can dip will be a great addition to this appetizer! Enjoy!
You’ll need a light dish to wash down all that cheese and beer. That’s were Grilled Hofbrau Brats come in! You can’t celebrate Oktoberfest properly without having a few overflowing steins of Hofbrau Muchen Oktoberfest. In fact, this storied lager is brewed in Munich, Germany… the very location of Oktoberfest! The lighter flavor of this beer allows it to take on the flavors from the onions, peppers, and garlic very easily. Combine that with homemade Heinen’s Brats and you’ll feel like you’re in Munich celebrating Oktoberfest yourself! This beer is a perfect candidate when you need a little hair of the dog. I would know!
Grilled Hofbrau Brats
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 Beer Brats
- 6 bratwursts
- 1 onion
- 2 ancient sweet peppers
- 3 cloves of garlic, smashed
- 2 Hofbrau Oktoberfest
- 1 tablespoon butter
- 6 sausage rolls
- ½ teaspoon salt
- Mustard, for serving
- Sauerkraut (Optional)
- Warm a Dutch oven or large cast-iron skillet directly over hot coals. Once the pan is up to temperature, add the butter, onions and salt. Cook for 5-10 minutes until the onions start to get a little color. Add the garlic and peppers. Cook for another 5 minutes.
- Place the bratwursts on top of the peppers and onions. Add the Hofbrau. You want the beer to nearly cover the bratwursts, so you may need to add a bit more. Bring to a soft boil and cook for 15 minutes.
- After 15 minutes, the brats will have plumped up and are nearly cooked through. Remove the brats from the beer, being cautious not to puncture the skin! You don’t want that flavor leaving the party early! Grill the brats for 5-8 minutes until they get a good color.
- Remove the brats from the grill. I like to place them back in the beer bath for a few minutes before serving. Separate the peppers & onions from the broth using a strainer. Save the beer broth for serving.
- Place peppers and onions on a serving plate with sauerkraut and rest the beer brats on top. Serve with rolls, an array of mustards, beer broth and more BEER! Prost!