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The official Oktoberfest celebration in Germany, with all its pomp and circumstance, starts this Saturday with the annual parade through Munich and tapping of the first barrel of Bavarian festbier. Not planning a trip to Europe this fall? You can have your own shot at der gemütlichkeit, that intangible cozy feeling one gets after drinking several suds-filled steins, right here in D.C.
On Thursday starting at 6 p.m., District ChopHouse and Brewery will hold their own Oktoberfest, complete with a ceremonial tapping performed by lederhosen-clad head brewer Barrett Lauer. His seasonal Oktoberfest beer will be served in German steins along with nine other of the ChopHouse’s hand-crafted brews (full list and descriptions after the jump).
The ChopHouse will have a special menu for the event with traditional German fare like weiner schnitzel and bratwurst with sauerkraut. If that’s not enough to make you feel like you’re at the real festival in Munich, local German folk accordianist Sylvia Eberly will be in the main level bar to teach the crowd German drinking songs. Ein prosit!
In addition to his Oktoberfest and hefeweizen, Lauer will be pouring the following Chophouse standards:
Light Lager – This straw-colored brew is fashioned after great American light lagers. Flavorful while being easy to drink makes this lager a year round favorite.
Amber Ale – The fiery color and unique thirst-quenching hop profile gives this amber ale a flavor all its own. Hand-selected Cascade hops from the Yakima Valley provide a distinct citrus flavor, while still allowing a subtle malty sweetness to show through.
Nut Brown – This medium-bodied ale is characterized by its rich, chewy sweetness. The interplay of seven different malts produces a slight toffee and chocolate flavor. This is the beer to choose if you’ve never tried dark beer before. This brew is a ChopHouse staff favorite.
Oatmeal Stout – Black malt creates the intense color, while adding a touch of roasted flavor to this smooth and luscious beer. Hand-milled whole oats enhance the creaminess of this stout. The brew is served with a nitrogen blend to give a smooth finish.
Bourbon Stout – A portion of the ChopHouse’s oatmeal stout is aged in Woodford Reserve Bourbon barrels. Six weeks of conditioning lend the beer a bourbon overtone with mellow vanilla flavors from the American White Oak barrels. Bourbon Stout is served cool, not cold, via a traditional English beer engine. It’s intense and bold and should be tried with dessert.
Velvet Ale – The “Velvet” selection is a nitrogenated version of one of the ChopHouse’s other beers. Instead of using carbon dioxide to dispense this beer, Lauer uses nitrogen, which gives the beer a creamier head and velvety smoothness. This selection changes often, but will be the India pale ale for Oktoberfest.
A portion of the proceeds from the event will benefit a local youth charity. For more details call 202-347-3434.
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