Oktoberfest Products

Each year more than six million visitors come to this iconic festival in the heart of Munich. It’s the world’s largest party and also great occasion to celebrate the tastes of Germany at home. Wondering what to serve? The following foods are perfect for a typical Oktoberfest party buffet. All are available in North America, and have been carefully screened by German Foods North America.

For Oktoberfest menu ideas and more, check out our Oktoberfest Party Guide. For additional recipe ideas, browse our collection of Recipes for an Authentic Oktoberfest.

Bechtle — Pasta and Spaetzle. A pasta salad with beer-mug shaped noodles, made in Baden Wuerttemberg, is a great way to feed your family and friends to mark the season. (Baden Wuerttemberg)
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Develey — Bavarian Sweet Mustard. A must with Bavarian Weisswurst and Weissbier this flavor combination is hard to beat. Traditional Bavarians consume this meal only before noon-time, but nowadays, Weisswurst mit Senf und Bier(white sausage with mustard and beer) can be ordered at any time of the day and night. (Bavaria)
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Hengstenberg — Duesseldorf Hot Mustard. What goes best with a Knack - or Bratwurst? Duesseldorf-style hot yellow mustard. This mild-heat mustard comes in a small beer-mug shaped glass jar which you can use later as a small stein (in case you are the designated driver). (Baden Wuerttemberg)
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Hengstenberg — Pickles. Not indigenous to Germany, but an integral part of the culinary culture in Central and Eastern Europe. Pickles are sold in all kinds of shapes, sizes and brines; you can get them crunchy, in dill brine, Polish brine (with borage, dill, coriander, fennel and garlic), brine with hot mustard seeds and more. (Baden Wuerttemberg)
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Hengstenberg — German horseradish. Hotter, more pungent and usually creamier than the US version. It's the standard accompaniment to boiled beef (Tafelspitz) and raw vegetable dips. (Baden Wuerttemberg)
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Hengstenberg — Sauerkraut. The most famous German pickled vegetable, white cabbage strips preserved and flavored in an all-natural white wine vinegar brine, is a crunchy, tart supplement to Oktoberfest bratwurst. (Baden Wuerttemberg)
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Hengstenberg — Altmeister Vinegar. Like wines, there are significant differences among the flavors of vinegar around the world. Southern German wine vinegar is mixed with herbs and spices to flavor potato salad, bologna salad, or endives. Altmeister, dark-red in color, is one of Germany's best known vinegar brands. (Baden Wuerttemberg)
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Huober — Hard or Soft Pretzels. The pretzel is the Bavarian carb of choice to provide a base for beer, sausages, chicken, and radishes. Also perfect just with butter or dipped into sweet mustard. (Bavaria)
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Kartoffelland — Potato Dumplings. A must for Oktoberfest parties, especially the half bread, half potato dumplings. Dunk the dumplings in any kind of gravy. They will perfectly soak up the juices and create a sensational savory flavor experience in conjunction with meat. (Mecklenburg-Vorpommern)
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Knorr — Cucumber Salad. Simply add sliced cucumber to this dressing made with oil, vinegar and dill seasoning, and, voilá, here's a valuable addition to an Oktoberfest buffet. (Baden Wuerttemberg)
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Kuehne — Salata Vinegar. This famous vinegar, gold-yellow in color, is a well known Northern German dressing, made with vinegar, herbs and spices to compliment leafy greens and vegetable salads. (Hamburg)
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Meica — Weisswurst. This archetypical Bavarian specialty sausage, made with finely minced veal meat, pork rind and herbs, is cured with regular table salt rather than nitrite salts, so it keeps a whitish color. The matching condiment is Bavarian sweet mustard. (Lower Saxony)
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