The Big Sky Oktoberfest was held last September 16 and 17 as a fundraiser for the Big Sky Futbol Club, a non-profit community soccer organization. The usual dates for the celebration range between the last week of September to the first week of October and with it came authentic German beer, thanks to the sponsorship of Paulaner-München, as well as bratwurst from Bavaria Sausage in Fitchburg, Wisconsin. When I talked to Larry Wikan—one of the event coordinators—and his wife Dana about the event, he said he made it as authentic as he could. This was clear, not only with the food and beer but with the volunteers as well, who were dressed to impress in displays of traditional lederhosen and dirndls.  

As we drove into the Big Sky city center, I was excited. The early autumn, accompanied by the distant mountains, set an idyllic scene for drinking plenty and meeting new people. We wandered around the surprisingly rustic roads and buildings before we began to hear the thrum of chatter and hammerschlagen, a traditional drinking game. As we made our way to the big central tent, we were stopped by what I imagine my German ancestors had wanted me to become. A towering, dirty-blonde-haired man with a crazed look under his dark, bushy eyebrows, asked us for our IDs and we promptly handed them over. He stared at them as if trying to scare the plastic cards into giving up all their dirty little secrets, and when they refused to talk, he handed them back to us with a smile and welcomed us to Big Sky’s Oktoberfest as he wrapped checkered bracelets around our wrists.  

Once inside, we were directed over to three rosy-cheeked women dressed in traditional dirndls who exchanged our money for beer tokens. To experience Oktoberfest in full we would need the proper equipment; the choices were glass 1-liter steins boasting the Paulaner-München or Big Sky Oktoberfest logos, or half-steins for the less ambitious. After purchasing a full and a half stein, with the two different logos, I headed to the bier tent. From what I remember of the beer they were delicious full-bodied lagers (Paulaner) and dark porters (Beehive Basin).  

As I found myself done with one beer, I was prompted with another. I blame it on this quick consumption that I didn’t expand my culinary repertoire by trying their currywurst, landjäger (snack sausages), and of course, the pretzel with bier-cheese. Although, really, there was no bad option. The brat I purchased was loaded with the classic thick churned mustard that tastes sour and tangy and somehow vibrantly fresh. I found myself contently munching on the mustard-coated brat while seated in the grassy courtyard surrounding the outside of the tent. People were busy drinking, talking, or trying to maintain their sobriety, and it seemed that everyone was having fun.  

Inside the tent, people were talking or dancing to an eclectic mix of German techno music, American rock classics, and traditional Bavarian folk songs. Occasionally, a stein-holding contest would interrupt the chatter as people would line up with full steins in hand to see who could hold the stein out, elbow straight, the longest. I never seemed to have a full stein in time to try it, but from the looks of it, it’s a genuine challenge.  

When I asked Wikan about the turnout for this year, he responded excitedly, “This Oktoberfest was beyond my expectations.” They have already started plans for next year, this time from Friday to Sunday; with the community's continued support, they plan on continuing the tradition in our own mountainous backyard as authentically as possible. So, if you’re sad you missed out, buy some lederhosen or a dirndl, and plan a safe ride home because this year is going to be even greater. Plus, who doesn’t like to drink for a good cause?