Another fun OktoBEERfest in the books.
This year we tried a different strategy.
Simplify.
We made a couple beer dips, a main dish, and dessert.
And we asked guests to get creative too and bring a beer dish, or "dippers", or a 6-pack (whichever made most sense to them with their life and schedule).
Chris and I have been become quite the team with OktoBEERfest in the 5 years we've done it. We brainstorm together. We plan together. We clean together. We cook together.
And after having gained the experience of a few years' mistakes and pitfalls for this event, we now have a lot of fun doing all those things because we aren't stressed and worried that things won't get done anymore. We know what works and what doesn't (or at least have a pretty good idea) and we know what we can handle.
Simplify.
We made a couple beer dips, a main dish, and dessert.
And we asked guests to get creative too and bring a beer dish, or "dippers", or a 6-pack (whichever made most sense to them with their life and schedule).
Chris and I have been become quite the team with OktoBEERfest in the 5 years we've done it. We brainstorm together. We plan together. We clean together. We cook together.
And after having gained the experience of a few years' mistakes and pitfalls for this event, we now have a lot of fun doing all those things because we aren't stressed and worried that things won't get done anymore. We know what works and what doesn't (or at least have a pretty good idea) and we know what we can handle.
This year we simplified so much that I didn't need to spend several days in the kitchen prepping foods. We chose a couple easy-to-put-together beer dips and a few crock pot recipes. We worked together and got the crock pot stuff going in the morning.
As usual, Chris carefully looked over our recipe choices and went to the liquor store a few days before to search out just the beers he wanted for each.
Early afternoon, we prepped some of the dips (they would later be transferred to the oven and small crock pots to heat up). I also baked the brownies in the afternoon.
Decor was fairly simple. Mini pumpkins and some pretty green flowers I found on clearance plus the mum plant that Chris gave me last year just before we had Kolbe was blooming fall colors nicely. A simple write-up of the menu was made so guests would know what they were eating.
There everything is, heating and cooking.
Last year we had a big separation of the guys and gals because Chris' beer is on tap outside in our garage and the guys would end up just hanging out out there when they went to grab a beer. This year, we decided to use growlers to bring the beer inside in a way that would be easily accessible and keep the group all in the house. Food and drink all in one area, so everyone could easily eat and drink what they liked and visit at the same time.
We had a few babies at the event who were very cute.
The Main Course
was made up of two kinds of tacos.
Stout Beef Barbacoa Tacos-- Beer used: Ska Brewing Autumnal Mole Stout
The review: A delicious recipe though we had to make adjustments because we couldn't find all the types of chile pods that the recipe called for. We also didn't want anything to be too spicy, so Chris eyed the chipotles in adobo sauce and the amount he chose was perfect. A little kick, but nothing that was going to make anyone cry.
Beer Braised Chicken Tacos-- Beer used: Upslope Outside Denali IPA
The review: Super simple to make, good flavor, and a nice milder second taco meat style to give a little variety but still stay with the taco theme.
Appetizers
were dips with various "dippers".
Once again we made the Corn and Cotija Beer Cheese Dip-- Beer used: Chris' fresh hop IPA
The review: Delicious. Last month when there was a huge corn on the cob sale, we bought a bunch, Chris smoked it, and then we cut it off the cobs and froze a bunch of it. It made the recipe all that much more delightful this year.
We also tried a Sriracha Bacon Beer Cheese Dip this year. -- Beer used: Liquid Mechanics Altbier
The review: Another delicious dip recipe. We probably should have doubled it though as it only made about half as much as the other dip recipe.
A friend brought a 3rd dip (spinach and artichoke) and tortilla chips. Another friend made soft pretzel bites (pictured above), and we had a tray of veggies for dipping as well.
I didn't take any pictures of dessert, but we chose our favorite Stout Brownie Recipe. --
Beer used: Chris' blonde stout
The review: Delicious as always though with a slightly different taste this year as Chris' blonde stout has a chocolate-y AND coffee flavor which made for a fun switch up to our normal Chocolate Cherry Stout brownies.
We were missing many wonderful friends this year as October was super busy for many, and I forgot to take pictures later in the evening as different people came and went, so the pictures don't show our full group, but we had a fun bunch and a great time.
Thomas, Johanna, and Eleanor
Lizzie, Cate, and I
Chris (with our goddaughter), Nic, Mike, and Ryan
Ryan and Cate and Jane Mike and Emily and Therese
We even took a few pictures after the guests had all left and it was just the two of us again.
This year, we really made it work so that it was still the event we wanted (with some fun, experimental beer dishes) but it wasn't stressful and didn't feel like a ton of work. I am already excited for next year because it went so smoothly.
Prost! To the best husband around! He brews delicious beers, is an incredible cook, and is my hugest help when we host parties. And thanks to Aunt Winnie for the Cincinnati Oktoberfest t-shirts from many years ago. We were honored to make them a part of the celebration.
