A huge shoutout to Beaus’ All Natural Brewing Company, who is once again this year hosting Oktoberfest at the Vankleek hill fairgounds. And allowing us to come out once again! Starting this afternoon at 4pm, I believe I read somewhere that they are sold out of tickets for the weekend, and it looks like we’ll have spectacular weather this year. I’m not going to hold my breath, because at least one day every year is rainy.
We are returning once again with the Beaus’wurst sausage, in all its glory. We’ve expanded production this year, using three different Beaus’ Brews in our menu:
The Beaus’wurst has been our bestselling sausage since we started The Piggy Market, as a stall at the Ottawa Farmer’s Market. We also premiered it at Beaus’ Oktoberfest back when it was a family affair at the brewery. Made with Organic Tamworth Heritage breed pork from The Pickle Patch farms, The Beaus’wurst is a traditional bratwurst sausage, infused with Beaus’ LugTread lagered Ale. The Beaus’ in the sausage is further enhanced, as the pigs are fed the spent grains from the brewery, and are rumoured to get a beer every once in a while for a hard days work!
Beer mustard has been a big part of The Piggy Market for a few years now, in use on our sandwiches from the deli cooler. For Oktoberfest, we have made it with the Beaus’ Weiss O’Lantern, a spiced pumpkin wheat beer. Further infused with onions, garlic, honey, and sweet spices, this mustard has a sweet/spicy kick to keep you going!
Ah, Sauerkraut. I’ve mentioned once or twice to a few people how much I dislike sauerkraut. They’ve all in turn told me we make an exceptional one. Using Cabbages from Rideau Pines farms, in North Gower, our ‘kraut is fermented for about 6 weeks with nothing but kosher salt.
The Pickled Peppers
Once again using produce from Rideau Pines farms, our pickled hot peppers are a mix of cherry bomb, jalapeno, Cayenne, a few Habanero, and some banana peppers. Pickled with just cider vinegar and garlic, you don’t need many to know they’re there.
This year marks the first year that we’ve embarked on making our own bread for Oktoberfest weekend. Using the third of the Beaus’ brews in our menu, the buns are made with NightMarzen, Beaus’ version of the traditional Oktoberfest brew. We ordered what we thought was enough beer, and have been scrambling to get some more to fulfill our bread requirements for the weekend. I only drank two, I swear….