The Hotel at Auburn University will be hosting its first ever Oktoberfest on Sept. 30, from 5:30 to 8 p.m. and will spotlight 11 southern breweries and gourmet, autumn-inspired hors d’oeuvres whipped up by Special Events Chef Leonardo Maurelli III.

Spotlighting statewide breweries from cities such as Gadsden, Birmingham and Huntsville, Maurelli said he wanted to provide a platform for craftsmen to feature their expertise, as well as fresh local products.

“A lot of people are very into the farm-to-table movement, but if you think about it, farm-to-table…it’s been something that’s been happening in Alabama since your grandmamma was cooking dinner for your family," Maurelli said. "Along the lines of that movement, these breweries have decided to represent the state with craft [beer], in the way an artisan represents itself.”

Beginning last spring, Maurelli decided to take on the “farm-to-table” movement after hosting AprilFest, the hotel’s first beer sampling that also featured seasonal hors d’oeuvres. After a successful turnout, eager customers soon began asking, “When’s the next celebration?”

Born of AprilFest were weekly craft beer dinners called Craft Beer Thursdays, and plans were soon in the making for the hotel’s first Oktoberfest.

Originally a festival honoring quality beer and German fare, Oktoberfest began in 1810 and initially celebrated the marriage of Bavarian royals. Maurelli said he wanted to mimic the giant celebration while adding southern flair to it.

“So we took the idea [of Oktoberfest], and I’ve highlighted some notes from the German origin, but I’ve tried really hard to focus it and make it a very southern thing,” said the chef.

Maurelli said this year’s event will place heavy emphasis on educating inexperienced attendees on the ins and outs of beer, as well as challenging wine enthusiasts to venture out of their comfort zones and try something fresh.

“It’s worth noting that [beer] can be just as relevant as a bottle of wine at the table," Maurelli said. "They will highlight that food just like a bottle of wine would. So that’s kind of the whole underlying behind the movement … and what I really want to push for.”

For $39 per ticket, party-goers will have the opportunity to sample more than 20 different brews, as well as hors d’oeuvres specially crafted to complement the notes in each beer.

Maurelli said he’s particularly excited about one of the gourmet treats he’ll be serving. Paired with a Sweetwater IPA, guests can look forward to tasting a “Melt in Yo Mouth Slow Roasted, Dry Rubbed Brisket Slider, served with Milk Bread, Chipotle Cheddar, and Spicy Muscadine BBQ Sauce.”

In addition to gourmet food and beer, guests will be entertained all night by the tunes of Patrick Bruce, a local guitarist who plays rock and blues, among a wide array of music.

As far as teaching attendees about the art of pairing beer with food, Maurelli said he would encourage imbibers to be adventurous but stay true to your taste and preference.

“If you find a particular kind of beer that you really enjoy, chances are that you’ll be able to pair that beer with some of the food that you really like, because that’s all it takes,” he said

Tickets may be purchased at the door, but to reserve them in advance or for more information, contact Haley Grimes at (334) 321-3179.

Oktoberfest Menu
Caramel Apples with Homemade Caramel, Mini Crab Apples, Crushed Beer Nuts paired with Back Forty Truck Stop
Braised Chicken Thigh and Guava Wontons, BFBC Sweet and Sour paired with Back Forty Naked Pig
Pumpernickel Crostini, Veal/Pork Cheek Confit, Roasted Parsnip Mousse paired with Blue Pants Pinstripe Stout
Coppa Di Testa, Crusty Breads paired with Blue Pants IPA
Crispy Pork Belly Quesadilla, Pico de Gallo with Grilled Okra, Tomatillo, Roasted Corn paired with Straight to Ale Monkeynaut
Chayote Squash Custard with Crispy Pancetta and Belle Chevre Goat Cheese paired with Straight to Ale Stop Work Kolsch
Melt in Yo Mouth Slow Roasted, Dry Rubbed Brisket Slider, Milk Bread, Chipotle Cheddar, Spicy Muscadine BBQ paired with Sweetwater 420
Crawfish Fondue with Poached Crawfish, Leeks, Swiss, Gruyere Fondue and Kalamata Cornbread paired with Sweetwater IPA
Charred Pineapple, Spiced Upsidedown Mini Cakes with Clove Notes paired with Innis and Gunn Rum Cask
Mama’s Veal Meatballs, Fig and Raisin Pan Jus paired with Tallgrass Oasis
Foies de Volaille Mousse with Raspberry Spaghetti and Melba Toast paired with Abita Purple Ha