According to Christiane Schmidt, owner of Walzwerk and Schmidt’s in the Mission, no one celebrates Oktoberfest quite like Americans… even in Germany. 

“In Munich, you can go to the biergartens all year round!” she says, laughing. “During Oktoberfest, it’s all Americans. They love it! Still, it’s something that you have to do once… like Burning Man!”

Even outside of Munich, we know how to do Oktoberfest right stateside. From Fort Mason biergartens to month-long specials at top German restaurants, you can count on beer to be flowing, boots drained, and even the occasional leiderhosen or two.

And food, too. German beers pair wonderfully with all kinds of food, and it’s worth thinking beyond the traditional beer-and-brat combination. 

Consider these pairing tips from 6 of our favorite local spots for German beer and delicious eats:

Christiane Schmidt, Walzerk & Schmidt’s

Looking to keep it traditional with your Oktoberfest drinking? You’ll have a wide variety of food options, thanks to the versatility of classic Oktoberfest beers.

“Marzen is the traditional Oktoberfest beer in Bavaria — it’s brewed in May so it’s ready by September,” Schmidt explains. “It goes well with everything. It’s not too dark, and it’s too hoppy and bitter.”

That makes the amber-style beer versatile, pairing-wise. Schmidt recommends trying a classic Weihenstephaner Marzen with with rich dishes and mellower dishes alike, like a like a schweinshaxe (roasted pork knuckle) or a traditional pretzel served with butter and mustard.

Mandfred Wremble, Schroeder’s

The grandaddy of San Francisco German restaurants, Schroeder’s recent revamp and menu update has made it a must-visit for Oktoberfest-friendly beer pairings. Executive chef Wremble is all about  the pretzel pairings, too, but recommends the Weihenstephaner Hefeweissbier to go with the Schroeder’s version, which is served with a cheddar apple beer sauce. 

Wremble’s other picks include braised and fried pork belly with a Schneider Aventinus Weizenbock — the strong beer stands up to the pork’s rich fattiness, and brings out the sweetness of the meat — and a Hofbrau Oktoberfest (another Marzen beer) with a classic pounded, breaded and fried wiener schnitzel. Schroeder’s version brings out the beer’s sweetness thanks to accompanying smoked onion puree and toasted almonds. 

Xian Choy, Abbott’s Cellar

Choy, the manager of Abbot’s, has great pairing suggestions for less traditional German beers. “We really like to use less common styles of German beers to accentuate unique flavor profiles in dishes,” he says of his top three picks. 

Prof. Fritz Briem's 13th Century Grut beer is a strictly hop-less beer, and gets it’s bitterness bay leaves, ginger, caraway, anise, and rosemary. Choy loves pairing this spicy complexity with dessert — specifically, the pumpkin panna cotta on offer at Abbott’s. Another rich beer-dish combination is the Ayinger Celebrator Dopplebock with a dish of duck breast, mushroom risotto, and reduced blackberries. “The notes of caramel and dried fruit practically act as a second sauce for the plate, and the beer has enough structure to stand up to the richness of the risotto,” Choy says.

But the most mouthwatering pairing comes in the form of a clean, bright Rittergut Gose, served up with heirloom tomatoes, avocado, and tarragon. The tart, sour beer adds a salty, bracing note to a sweet and fresh dish — celebrate Oktoberfest and San Francisco Indian Summer in one go. 

Anja Voth, Gaumenkitzel

Gaumenkitzel in Berkeley is one of the most traditional and tastiest spots for German food in the East Bay. Chef-owner Anja Voth gave us a number of suggestions for pairings on their current menu, and more general suggestions for your drinking pleasure .

For her kasseler, or smoked pork loin, she suggests Veltins Grevensteiner Landbier, an unfiltered and unpasteurized brew with a rich, malty body, and a clean finish. For her crispy schnitzel of pork loin, she suggests the Einbecker Mai Bock. Looking for a pork break? The Jever Pilsener is excellent with fish — and also with goulash and vegetable dishes. 

Tony Granieri, Brotzeit Lokal

In Oakland, Brotzeit Lokal has quickly become one of our favorite al fresco drinking destinations, particularly when we've got German beer and food on the mind. Owner Tony Granieri has experimented with a number of beer and food pairings, but narrowed down his three favorites. First up is a Früh Kölsch, a light, balanced beer, paired with an emulsified veal meatloaf. "The veal brings out the maltiness and the sweetness of the beer, and the beer doesn't interfere with the delicate flavors of the meat," he explains.

Next up is a pairing as traditional as they come — Marzen with jagerschnitzel, a breaded and fried veal cutlet topped with mushroom gravy. In addition to Marzen being a perfect match for fried food, the earthiness of the mushrooms add another interesting flavor note. For dessert? A classic German apfelstruedel, paired with Ayinger Celebrator Dopplebock (the same one recommended by Abbott's Cellar) — the sweet, complex beer brings out the carmel flavors of the dessert, and its higher ABV makes for a nice dessert digestif. 

Colby Reade, Steins Beer Garden

The team at this Mountain View Biergarten have a special Oktoberfest food menu for the occasion, and a set of killer beer pairings to match. The best part? They're highlighting U.S. craft breweries' takes on German styles. Some of our favorites include Chef Reade's decadent, creamy spaetzle (laced with pork loin and Swiss cheese) with Ninkaski Wunderbier; short rib sauerbraten and pretzel bread pudding with Port Brewing Wipeout IPA; and a special Oktoberfest roast chicken and potato dumplings with Hangar 24 Oktoberfest lager.