If you took a gander at our list of October’s Can’t Miss Events, you would have noticed that Edible Brooklyn’s “Oktoberfest” stood at the very top- fitting, given that it took place on October’s first night. Dozens of patrons flocked to Williamsburg’s Brooklyn Brewery on Wednesday night for an evening to celebrate traditionally inspired German fare alongside array of endless suds courtesy of the area’s most notable brewmaster. Smiles ran aplenty throughout the Brewery’s main space as the communal fare and communal seating had us harkening for the days when were were traipsing around Germany in lederhosen, trying to secure that authentic experience that’s been so often glorified for beer drinkers.

Though the dinner service would not begin until 7pm, we arrived just prior to the 6pm start time, joining a line filled with enthusiastic eaters that stretched outside to North 11th Street. Once inside, we were greeted by a far more formal setting than we’re used to- with the long wooden tables outlined by place settings of table wear from VerTerra. Without hesitation guests threw down their belongings at a given bench and jumped at the opportunity to sample full pours of Brooklyn Brewery’s finest. Their incomparable “Sorachi Ace,” a 7.2% Belgian Saison was our beer of choice, but seasonal favorites like the “Oktoberfest” and pleasant servings of “Post Road Pumpkin Ale” were equally as satisfying.

Shortly before 7pm, the evening, catered by the pairing of Nick Suarez (Backyard Cooking Company) and Theo Peck (Peck’s) was slated to begin as our first basket of fresh “Homemade Pretzels” landed in the center of our table. With a generous helping of mustard nearby, we thoroughly swabbed each soft circular piece, lapping up every bit of yellow substance from its serving plate. Following the pretzels, a wooden tray replete thick sliced black bread and a creamy “Biale Dip” paired with a bed of sliced apples (grabbed from Suarez’ house nearby) and “Homemade Pickle Spheres” from The Gefilteria made their way to our table- and lasted momentarily before a sea of hungry hands grabbed toward what was left.

Pours of Brooklyn’s “Weisse,” a sweeter Bavarian wheat beer, proved pivotal in pairing with the Oktoberfest’s main course. To no surprise, a heaping portion of savory “Pork Belly, Sauerkraut, and Bratwurst” would next grace our table. Their flavors would be enhanced even further by a “German Style Potato Salad,” rife with crunchy mustard seeds and a creamy, hearty consistency. Needless to say, the now entirely filled up room swooned in mouthwatering delight as guests took turns pawing at the quickly diminishing serving platters in front of us. The cured pork pieces were served warm and were deliciously salty, ideally pairing with the chilled sweeter servings of sauerkraut in traditional fashion.

As those around us began to fill up, the beer line resumed momentarily- until the showcasing of “Cider” and “Pumpkin Pie” donuts. The sides of caramel sauce proved unnecessary for this sweet tooth as the goopy and sweet pie filling oozed from the donut’s core and all over our fingers. Guests began to tear into the seemingly endless piles of delicious donuts- some of whom, as you can see from our pictures, even decided to share one donut and meet in the middle. But in German fashion, spirits never wavered through the course of the delectable evening, one that kicked off the month of October in traditionally thrilling style.

- Dave Gendelson