Aug 16, 2011

Leinenkugel Oktoberfest Available this Fall

CHIPPEWA FALLS, Wis. (August 16, 2011) – For the 10th year, Leinenkugel’s is rolling out barrels of its seasonal Oktoberfest brew in time for crisp, cooler temperatures. Celebrating a decade of brewing Leinenkugel’s Oktoberfest, the brewer will again bring the traditional German Marzen-style flavor to bottles and draft across the U.S. beginning late-August through October.

First introduced in 2001 to honor company namesake, Jacob Leinenkugel, who came from Germany and started Leinenkugel’s in 1867, Leinenkugel’s Oktoberfest is brewed with Munich, Caramel and a blend of 2-row Pale malts. These barley malts give Leinie’s Oktoberfest a rich, hearty character and deep amber color, while four hop varieties provide an aromatic and smooth, well-balanced lager.

“Each year craft beer fans look forward to specialty autumn brews that enhance the flavors of the season,” said Jake Leinenkugel, president of the 144-year-old Upper Midwest brewery. “Over the 10 years, Leinenkugel’s Oktoberfest has grown into a fan favorite and we’re delighted to share our festive autumn brew with Leinie loyalists year after year.”

Available nationwide in six and 12-pack bottles at supermarkets and liquor stores and on draft at bars and restaurants, Leinenkugel’s Oktoberfest pairs well not only with bratwurst and sauerkraut, but is also an excellent complement to full-flavored hors d’oeuvres and hearty soups and chili. Leinenkugel’s Oktoberfest retails for approximately $6.99 – $7.49 a six-pack.

Try this brew-infused seasonal recipe that features Leinenkugel’s Oktoberfest. The recipe is highlighted by spice notes from garam masala, an Indian blend of ground spices, which balance perfectly with the malty sweetness of Leinenkugel’s traditional fall seasonal.

Leinenkugel’s Garam Masala Chicken & Shrimp Lollipops with Curried Fall Apple Chutney and Mixed Greens (serves 4 people)

Curried Fall Apple Chutney

  • 2 cups apple cider
  • 3 apples, cored and chopped
  • 1 cup sugar
  • 1 tsp curry
  • ½ cup golden raisins
  • salt
  • pepper

Chicken & Shrimp Lollipops

  • 1 lb. chicken breast, boneless and skinless
  • 1 lb. shrimp (21-25), peeled and deveined
  • 1 oz. garam masala
  • 4 oz. Leinenkugel’s Oktoberfest
  • salt
  • pepper
  • 16 10” wood skewers

Mixed Greens

  • 8 oz. mixed greens
  • 2 oz. olive oil
  • 4 oz. Curried Fall Apple Chutney (above)

To make the chutney, add all ingredients into a small saucepot, cook over slow heat for about an hour, until all are soft. Put in a separate container. To make the lollipops, pre-heat oven to 400 degrees. Cut the chicken into 1½ – 2 oz. strips, long and skinny. Roll up, using the palm of your hand to keep flat, and run skewer through the middle. Repeat until finished with chicken. For the shrimp, skewer both ends of each shrimp, through the tail. Place 3 shrimp on each skewer. Marinate the chicken and shrimp in the garam masala beer mixture for a minimum of 2 hours, up to 12 hours. Lay lollipops on a sheet pan and bake for 5-8 minutes, until done. To make the dressing for the mixed greens, mix 4 ounces of the Curried Fall Apple Chutney with 2 ounces of olive oil and toss with the greens. For plating, place a serving of mixed greens on each plate, top with 2 shrimp and 2 chicken skewers and garnish with more chutney. Enjoy with a Leinenkugel’s Oktoberfest!

Tip: This recipe makes a flavorful salad, as well. If you don’t have time to skewer the chicken and shrimp, just marinate, bake and serve with salad and chutney.

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