In the last few weeks of September and the first few of October, the city of Munich holds a festival called Oktoberfest. The calendar is adjusted each year so that the festival will end on the first Sunday of October and this year is the 200th jubilee of the event. Revellers gather and enjoy hearty dishes ranging from sausages to sauerkraut and copious amounts of bier. The event is so popular that cities around the world hold celebrations to mark the occasion. I find that this recipe is best suited for any type of beer and would recommend using your favourite drop, as you are predisposed to already prefer the taste of the soup. I made the version depicted below with a light beer, Pure Blonde to be exact, and instantly wish I had used a stout to capitalise upon it’s sweet caramely flavours. It is also possible to swap the lemon juice with a preferred white wine. I have read other recipes that suggest this is a good way to achieve the light touch from the acidity.
Heinrich Kühn, Still Life with Steins, c.1900
gum-bichromate pigment print, 29.8 x 39.7 cm