{"id":30927,"date":"2026-08-10T19:26:08","date_gmt":"2026-08-10T18:26:08","guid":{"rendered":"https:\/\/www.bodegasmezquita.com\/oktoberfest-2026-pairing-dinner\/"},"modified":"2026-08-10T19:26:08","modified_gmt":"2026-08-10T18:26:08","slug":"oktoberfest-2026-pairing-dinner","status":"publish","type":"post","link":"https:\/\/www.bodegasmezquita.com\/en\/oktoberfest-2026-pairing-dinner\/","title":{"rendered":"Oktoberfest in C\u00f3rdoba. Third edition"},"content":{"rendered":"

There are dinners that you eat.<\/span><\/p>\n

And then there are dinners where you learn something.<\/span><\/p>\n

This one is one of the latter.<\/span><\/p>\n

On Thursday, September 24, Bodegas Mezquita Corregidor is heading to Bavaria. Five dishes, five German beers, and a beer sommelier from Momentos Cerveceros will be joining us to explain what you\u2019re drinking and why it pairs with that particular dish and not another. <\/span><\/p>\n

Because a beer tastes different when you know where it comes from.<\/span><\/p>\n

Thursday, September 24 \u00b7 9:00 p.m. \u00b7 Bodegas Mezquita Corregidor<\/b><\/p>\n

Only 40 spots available. The previous two sessions sold out in just a few days. <\/span><\/p>\n

[🍺 RESERVE MY SPOT<\/a>]<\/span><\/p>\n

\"\"<\/p>\n

Who is leading the tasting?<\/b><\/h2>\n

Daniel Gonzalo<\/b>, Beer Sommelier certified by the IFE of the Madrid Chamber of Commerce and Cicerone Beer Server. Since 2015, he has served as a Brand Ambassador for Mahou San Miguel both nationally and internationally.<\/span><\/p>\n

As an accomplished communicator, he has led several masterclasses on beer pouring and service. Specializing in event management and coordination as well as customer service, he trains hospitality professionals and event staff with a clear goal: to understand and passionately convey the importance of beer culture. <\/span><\/p>\n

Eleven years teaching restaurant and bar owners how to pour and serve beer.<\/span><\/p>\n

In other words: he doesn’t know about these beers just from reading about them. He’s spent more than a decade explaining them\u2014in Spain and abroad\u2014to the people who then serve them to you. <\/span><\/p>\n

When I tell you why Weissbier goes well with beets and not with roast meat, listen to me.<\/span><\/p>\n

Two of these beers are served at the real Wiesn<\/b><\/h2>\n

Not just anyone can serve beer at Munich’s Oktoberfest.<\/span><\/p>\n

Only six breweries are authorized to do so, and they have been for over a century. <\/span>Spaten and L\u00f6wenbr\u00e4u are two of those six.<\/b><\/p>\n

That night, you’ll have both of them on the table. And you’ll have them as two different beers, served almost back-to-back, so you can see for yourself that two beers that seem the same actually aren’t. <\/span><\/p>\n

Daniel is the one making that comparison. It’s the moment in the evening when people raise both glasses at once and start arguing. <\/span><\/p>\n

The Menu, Step by Step<\/b><\/h2>\n

\"Jos\u00e9<\/p>\n

The author, Jos\u00e9 Ram\u00f3n Cuadra, Executive Chef of the Bodegas Mezquita Group<\/em><\/p>\n

Welcome to Bavaria \u00b7 Schweinebratensemmel<\/b><\/h3>\n

A sandwich with slow-roasted pork loin on artisan pretzel bread, topped with Bavarian sweet mustard, sweet-and-sour pickles, and pickled onions.<\/span><\/p>\n

We start where it all begins.<\/span><\/p>\n

In Munich, they don’t serve you a canap\u00e9. They serve you this: bread, roast pork, and sweet mustard. You eat it standing up, with a mug in your other hand, and nothing beats it. <\/span><\/p>\n

Pairing \u00b7 L\u00f6wenbr\u00e4u Original.<\/b> The Munich lager. It cuts through the richness and leaves you craving the next bite. Which is exactly what it\u2019s supposed to do.<\/span><\/p>\n

Autumn Roots \u00b7 Rote Bete<\/b><\/h3>\n

Roasted beets, Los Balanchares goat cheese mousse, horseradish, toasted hazelnuts, Granny Smith apples, and dill oil.<\/span><\/p>\n

This is where the two cuisines meet.<\/span><\/p>\n

Beets, dill, and horseradish are Central European through and through. The goat cheese is from Los Balanchares, right next door. <\/span><\/p>\n

It works. And it works because the horseradish adds a kick that wakes you up just when the dish was starting to get too sweet. <\/span><\/p>\n

Pairing \u00b7 Franziskaner Weissbier.<\/b> Bavaria\u2019s most recognizable wheat beer. It smells of banana and cloves\u2014that\u2019s not a metaphor; it\u2019s the yeast\u2014and those two aromas blend with the dill and apple as if they\u2019d known each other all along.<\/span><\/p>\n

From the North Sea to Bavaria \u00b7 Sea Bass \u00e0 la M\u00fcllerin<\/b><\/h3>\n

Sea bass fillet with hazelnut butter, lemon, and parsley, served on a creamy celeriac pur\u00e9e, glazed squash, and crispy leeks.<\/span><\/p>\n

M\u00fcllerin Style<\/span><\/i> means \u201cthe miller\u2019s way.\u201d It\u2019s the way fish has always been prepared in Germany: butter melted until it turns golden brown, lemon, parsley. Little else.<\/span><\/p>\n

When something has been done the same way for two hundred years, there’s usually a reason for it.<\/span><\/p>\n

Pairing \u00b7 Spaten M\u00fcnchner Hell.<\/b> The second of the six Oktoberfest beers. Notes of grain and fresh-baked bread that complement the fish without overpowering it.<\/span><\/p>\n

The Big Classic \u00b7 Roast Pork<\/b><\/h3>\n

Pork roast glazed with dark beer, served with Semmelkn\u00f6del and Bavarian sauerkraut braised with cumin and juniper.<\/span><\/p>\n

This is the Sunday meal in Bavaria.<\/span><\/p>\n

The pork is roasted slowly until it falls apart. The <\/span>Kn\u00f6del<\/span><\/i>\u2014that simple-looking bread dumpling that\u2019s the signature side dish across half of Germany. And real sauerkraut\u2014saut\u00e9ed with lard, onion, caraway, and juniper, not the kind from a can.<\/span><\/p>\n

You can really tell the difference. You sure can. <\/span><\/p>\n

Pairing \u00b7 Franziskaner Weissbier Dunkel.<\/b> Caramel, toasted bread, and ripe banana\u2014which is exactly what you\u2019ll find in the glaze on the roast. A textbook pairing.<\/span><\/p>\n

Sweet Black Forest \u00b7 Black Forest<\/b><\/h3>\n

Chocolate sponge cake soaked in Kirschwasser, with macerated sour cherries, whipped cream, and chocolate shavings, served on a bed of Lebkuchen crumbs.<\/span><\/p>\n

A real Black Forest cake contains cherry brandy. It’s not just for show\u2014it’s what makes it what it is. <\/span><\/p>\n

Here it is, taken apart and put back together, with the spices from the <\/span>Lebkuchen<\/span><\/i> \u2014 the German Christmas gingerbread \u2014 on the base.<\/span><\/p>\n

Pairing \u00b7 Mahou Barrica Bourbon.<\/b> A lager that spends six months in American oak barrels that previously held bourbon. That\u2019s where the coconut and vanilla come from\u2014they\u2019re very noticeable in this beer: it\u2019s the effect of that specific wood, and no other. Vanilla with tart cherry and dark chocolate is, if you think about it, a Black Forest cake in a glass.<\/span><\/p>\n

What You Take Away from That Night<\/b><\/h2>\n

Not just a dinner.<\/span><\/p>\n

You’ll learn how to tell a Helles from a Weissbier. You’ll learn why braised sauerkraut is nothing like the kind that comes in a jar. You’ll learn which six breweries serve beer at Oktoberfest. And you’ll learn why an American oak barrel imparts notes of coconut and vanilla, while a French one does not to the same extent. <\/span><\/p>\n

And to top it off: a gift from Mahou San Miguel, which is also providing the official glassware for each brand that night. Each beer in its own glass. And that\u2019s no small thing: the glass changes the beer more than people realize. <\/span><\/p>\n

Details<\/b><\/h2>\n