Beers of Oktoberfest

Oktoberfest is largely a celebration of German Beer. The smooth, strong taste brings in a festive spirit that's the essence of the festival. Here are the top 3 beers out of the German stable.

Warsteiner

• Warsteiner provides a full-bodied flavor that combines a nice balance of hops and rich maltiness with a nice length and appeal. The result is a smooth and festive taste experience
• ABV: 4.8 percent

Erdinger

• Appearance: A creamy orange with a lot of foam and lacing.
• Aroma: Sweet malt and grapefruit.
• Taste: Not as citrusy as the aroma would indicate and very smooth with a nice finish.
• ABV: 5.3%

Schneider Weisse

• Full-bodied and sparkling with refreshing citrus and hoppy notes.
• Food recommendation: Salads, mediterrean vegetable, bavarian “Weißwurst“, brown bread with goat cheese, creamy pumpkin soups
• ABV: 5.4 percent

The fun German festival now has come to our very own Chennai. Celebrated with an array of Bavarian delicacies and lots of beer Hyatt Regency Chennai will host the Oktoberfest in Chennai this September 20th onwards.

Oktoberfest in Chennai

Oktoberfest in Chennai 

Beer lovers around the world make a beeline to Munich every year at the end of September Every year towards the end of September, millions of people travel to Munich to attend the world's largest beer fair. But if you are one of those who cannot make it to Munich, there's still hope. For, if you could not travel to the much-loved Oktoberfest, then the festival itself has flown down to our own Chennai to welcome the beer lovers to the la la land of beer, beer and more beer. 

Since 2012, the Hyatt Regency Chennai has been bringing the melting pot of Bavarian culture and German Beer to Chennai. Hyatt Regency Chennai organises the Octoberfest in Chennai every second half of September at the 365 AS lounge bar, Hyatt Regency Chennai. 

One of the Best Lounge Bars in Chennai, 365 AS is the go to destination for this fortnight-long Oktoberfest celebration every year. Bavarian delights prepared by seasoned chefs complete the vibrant festive spirit. Menu highlights: 

• German Beer: Warsteiner, Erdinger, Schneider Weisse and SNJ Draught 
• Bavarian Cuisine: German-style old beer-battered fish, chicken schnitzel, mustard baby potatoes and sauerkraut 
• German Barbecue: Steak and sausages such as bratwurst, chicken frankfurter, Nuremberger and pork bockwurst 
• Oktoberfest Desserts: Apple strudel with vanilla ice cream, pumpkin cheesecake, a kaiserschmarrn (shredded pancakes) station and a chocolate brownie shooter.

Definitely not to be missed!!!

History of Oktoberfest

Crown Prince Ludwig, was married to Princess Therese of Saxe-Hildburghausen on October 12, 1810. The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. The fields were named Theresienwiese ("Theresa's meadow") in honor of the Crown Princess, and have kept that name ever since, although the locals have since abbreviated the name simply to the "Wiesn". Horse races in the presence of the Royal Family marked the close of the event that was celebrated as a festival for the whole of Bavaria. 

The decision to repeat the horse races in the subsequent year gave rise to the tradition of the Oktoberfest. The festival was eventually prolonged and moved ahead to September to allow for better weather conditions. 

Read about the Oktoberfest beers.

Source: Wikipedia 

Best Dessert Recipes

Links to the best of Dessert recipes from the kitchens of Hyatt Hotels.

Banana and Hazelnut Financiers
Passion fruit Muffin

Crunchy Dark Chocolate Hazelnut Tart
Kugelhopf
Red Velvet Cake
Minted chocolate soufflé

White Wine Sabayon

Ingredients

• Kirsch - 100 g 
• Yolks - 6 
• Sugar - 50g 
• Cream - 100g
• Assorted fruits - 200g 

Method:

• Whisk yolks and sugar 
• Add Kirsch and cook in Bain Marie until thicken.
• Pour into mixer bowl and beat till it cools down. 
• Add whipped cream and arrange the cream with the assorted fruits
• Serve it cold

From the kitchen of:

Chef Paul Besra, Pastry Chef, Hyatt Bangalore MG Road

Passion fruit Muffin

  

• Baking time: 10-12min
• Baking temp: 220°c
• No. Of Portions: 6
• Preparation time: 60 min

Ingredients:

• Sugar-125 Gms
• Butter unsalted-125 Gms
• Eggs-3 no’s
• Flour-150 Gms
• Baking powder -5 Gms
• Vanilla essence-2 Gms
• Passion fruit puree- 100 Gms

Method:

• Cream butter and sugar in a mixing bowl
• Slowly add eggs drop by drop & mix well until it becomes foamy and fluffy
• Then fold in flour and add passion fruit, baking powder and essence, mix well
• Put the batter in a paper lined muffin mould
• Bake it at 220°c for 10-12 min.

From the kitchen of:

Chef Paul Besra, Pastry Chef, Hyatt Bangalore MG Road

Crunchy Dark Chocolate Hazelnut Tart

Crunchy Dark Chocolate Hazelnut Tart recipe

Serves-10

Preparation time-3 hrs.

Ingredients: 

• Butter: 250 Gms
• Sugar: 200 Gms
• Eggs: 2nos
• Flour: 300 Gms
• Almond powder: 50 Gms
• Coco powder: 50 Gms
• Milk chocolate: 300 Gms                                                                      
• Hazel nut praline paste: 300 Gms
• French biscuit: 225 Gms
• Cream: 175 Gms
• Milk: 50 ml
• Dark Chocolate: 350 Gms

Preparation:

• Cream butter and sugar
• Add egg one by one
• Mix flour, almond flour and coco powder  to make dough
• Make a tart evenly spread on the tart base
• Bake the tart following the blind baking method
• Melt the milk chocolate
• Add hazelnut praline paste and French biscuit
• Spread the mixture into the tart and cool it down
• Boil cream and milk and add it to melted chocolate
• Mix it well
• Pour it over the tart and cool it down before cutting it into desired shape 

From the kitchen of:

Chef Paul Besra, Pastry Chef, Hyatt Bangalore MG Road

Kugelhopf

Kugelhopf recipe

Serves  10 person

Baking time -40 min

Preparation time 3 hrs.

Ingredients:

• Butter  500 gms
• Sugar 500 gms
• Egg yolk  15 no’s
• Egg white   15 no’s
• Hazelnut powder  200 gms
• Hazelnut chopped  200 gms
• Flour     200 gms
• Cinnamon powder  2 gms

Method:

• Beat the butter  and sugar
• Add egg yolk one by one
• Add lemon jest
• Mix chopped hazelnut, hazelnut powder, flour and cinnamon
• Add  butter mixture
• Make meringue of egg white and mix the whole mixture
• Put the mixture in a  Kugelhopf mould and bake at 180 degree Celsius for 40 minutes
• Dust with icing sugar and serve

From the kitchen of:

Chef Paul Besra, Pastry Chef, Hyatt Bangalore MG Road