Oktoberfest

My husband and I both have German heritage. We have both been to Germany, my husband and his family many times growing up as a United Airlines family. I can speak German, or at least I can still understand it if it’s spoken slowly enough or written down. Every once in a blue moon, I still dream in German. Every October we see Oktoberfests pop up all around us in different cities and parks, parking lots and restaurants, all offering bratwurst and sauerkraut, wienerschnitzel and kartoffelsalat, beer and an oompah band.

During this season every year, I remember fondly our visit to Munchen im Sud Deutschland (Munich in Southern Germany) and our meal at the Hofbrauhaus. We ate yummy schnitzel, kraut, kartoffelsalat, and pretzels. We watched as the waitresses carried six pint steins in EACH hand. We listened to the band and tipped the Alphorn player wearing lederhosen and an Alpine hat as he worked the room. We were surprised by the stein lockers for the regulars and loved the friendly, warm, familial atmosphere of sitting at a giant, wooden picnic table with strangers. Fun fact: at least during our visit which was well before 2020, it was customary to seat diners at the same table until a table was full, not like the traditional American way where every dining party gets their own private table. Nope. Community, conversation, getting over the awkwardness of personal space issues, and merry-making is part of the culture.

As I daydreamed about my trip many, many years ago, I thought about the fun it would be to plan an Oktoberfest. Funny how I haven’t planned one in all of my years of event planning. I would find a location that feels German; heavy wooden bar, giant bench-style seating, maybe a thick tent in the parking lot with Edison bulb strands of lights. The waitstaff would need to wear costumes and be adept at carrying heavy steins of beer (they could carry 1-2 at a time) but the beverages would definitely need to be served in steins. It wouldn’t be right to have an authentic German Oktoberfest without them. They just make the table feel like a party. Top the room off with Bavarian flags and streamers and the table is set.

An oompah band is a requirement with gentlemen in traditional garb. The distinct music of the Oktoberfest is unmistakable and is such that you have no choice but to be in a good mood. For dinner, obviously the expected giant pretzels, many kinds of bratwursts, sauerkraut, mustard, and potato salad. I’d partner with a local brewery for the night and showcase a Marzen-style or full-bodied lager if possible.

Throughout the planning process there’d have to be marketing and advertising, a decision made whether or not to sell tickets, and the hiring of security, waitstaff, production people, and performers. I’d need to rent staging, AV equipment, costumes, furniture, and glassware. If I really got into it, I’d pull out my extensive, trusty event planning checklist and go to town.

Albeit to say, I think planning an Oktoberfest would be a fun, eye-opening experience. This weekend, however, I will just enjoy my Brezel und Knockwurst, wax nostalgic about our trip, and enjoy the finally cooler weather in Chicago.

Have you ever planned an Oktoberfest? Share one thing you’ve learned with us here or send me an email!

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