Brewmaster Releases Oktoberfest-style Beer

As Oktoberfest Director Amber Hinkle unveiled the 2009 Oktoberfest poster at the German American Society of Tulsa building on Cherry Street earlier this month, Eric Marshall, founder and brewmaster at Tulsa’s own Marshall Brewing Company, released the same evening at a party downtown at Joe Momma’s Pizza the fifth of his portfolio of brews, a seasonal, Oktoberfest-style beer.
What happened by coincidence actually marked a first for Tulsa’s Oktoberfest, as well as Oklahoma brewers. This year’s festival will be the first to host an area dedicated to Oklahoma beer, featuring Krebs Brewing Company of Choc Beer fame and, of course, Marshall Brewing Company.
Oklahoma beer and its brewers will be stationed in the sports tent, which will be “a great spot” for them, Marshall said.
“With football season in full swing by that time, there will be tons of people flowing in and out of there watching the games and trying our beer,” he said. “It’ll be the first time for Oklahoma brewers to have our own little area at the festival, and it’ll be our first time there ever. It’s exciting.”
The four other Marshall beers, each sporting a Tulsa-proud label, are the Old Pavillion Pilsner, McNellie’s Pub Ale, Sundown Wheat and Atlas IPA. The Marshall beers available at this year’s Oktoberfest will be the Sundown and Oktoberfest brews.
Oktoberfest-style beer, or Marzen, is a full-bodied, highly alcoholic amber lager, which was “traditionally brewed in March and cellared through the heat of the summer until Oktoberfest, which, in Germany, is actually in September,” Marshall said. “That’s not the case anymore, thanks to the refinement of the brewing process – technology and temperature control and whatnot. That style of beer has remained, though.”
Marshall’s Oktoberfest is 6 percent alcohol by volume, sporting a round, malty flavor.
Oktoberfest 2009 is set for Oct. 22-25, with Gemuetlichkeit (Corporate Night) on Oct. 21, at RiverWest Festival Park, 2100 S. Jackson Ave.

Puck Plies on Brookside
Celebrity chef and restaurateur Wolfgang Puck, known for his part in popularizing what is now known as “California cuisine,” will bring his Wolfgang Puck Bistro concept to Brookside next year.
Set to open in the first quarter of 2010 at the epicenter of the Brookside restaurant district at 33rd and Peoria, the same spot that once housed an iteration of the Delta Cafe chain, the bistro will offer a menu featuring gourmet pizzas, salads and daily chef’s specials highlighting local produce and Puck’s twist on regional favorites. Where possible, each dish will be prepared using all-natural, organic and locally produced ingredients.
Tony R. Henry, a principal of several Oklahoma restaurant and nightclub ventures, including Full Moon Cafe, the south Tulsa location of In the Raw and Brookside’s Jewel Lounge in Tulsa and SKKYBAR Ultra Lounge in Oklahoma City’s Bricktown, will serve as franchise owner and operating principal of the new restaurant.
Anchoring the 5,000-SF restaurant will be Puck’s famously theatrical open kitchen, rotisserie and hearth-style oven. Décor will be minimalist.
The venture represents a $1.5 million equity investment, according to a company release. The bistro will employ 60.
Tulsa architect James Boswell, whose portfolio includes work on Clubhouse Bar & Grille in south Tulsa at Regal Plaza and the Brookside location of In the Raw, has been retained to coordinate the design of the new restaurant. Boswell will have assistance from Wolfgang Puck Worldwide in California. ?



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