Say “Cheers!”—or perhaps “Prost!”—to Oktoberfeststyle revelry and the tasty pours of the city’s many local, small-batch breweries.
Each fall the mayor of Munich opens Oktoberfest with “O’zapft is!” (“It is tapped!”), a call that echoes in this city as restaurants, bars and breweries toast the festival spirit. Georgetown institution Old Europe (page 32) celebrates all month with Spaten Oktoberfest Bier and specialties like—deep breath— “Schweinenackenbraten,” roasted pork with beer gravy and sauerkraut. Revelers hoist a mug at newer spots, too, like Dupont Circle’s Sauf Haus, Shaw’s Dacha and H Street’s Biergarten Haus, whose courtyard holds 400 thirsty patrons. At restaurant-brewery Gordon Biersch, selections made according to the German Purity Law include Oktoberfest fave Märzen. Some of these also show up Oct. 1 at Capitol City Brewing Co.’ s Mid-Atlantic Oktoberfest, along with pours from Capitol City and 65 other beer makers (capcitybrew.com). Oct. 6-9, the Brooklyn Brewery Mash Tour (brooklynbrewery mash.com) brings a beer “mansion” and a hopsfueled exploration of Adams Morgan.—
Capitol City Brewing Co.’s Mid-Atlantic Oktoberfest