“It can’t get more German than us,” Hofbrauhaus Melbourne head of branding Philipp Hockenberger tells Broadsheet.

The 600-seat Market Lane venue opened in 1968. Hockenberger and his team are preparing to welcome up to 15,000 patrons to the hall this month to celebrate Bavarian culture and Oktoberfest.

While Oktoberfest traditionally ends on the first Sunday of October, it will be celebrated at Hofbrauhaus until Saturday October 26. It’s the venue’s 56th Oktoberfest, and celebrations will include German bands and stein-holding competitions – a strength challenge where participants hold a full stein in front of their bodies using a single hand – where participants can win free beer for a year.

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The Hofbrauhaus Haus Band will perform traditional polkas and sing-alongs on Saturday afternoons and every Thursday and Sunday night until late. On Friday and Saturday nights Die Oachkatzl Musi, an all-German band formed for the festivities, will keep the party lively with Bavarian oompah music.

“What I love most about Hofbrauhaus is the joy that fills the room – families dancing, friends celebrating, and everyone coming together for good times. We are all friends serving friends, and Oktoberfest truly brings out that spirit,” Hockenberger says.

Originating in the early 19th century just outside Munich as a royal wedding celebration, the event has become a global phenomenon. And where better to raise a Jagermeister in Melbourne than Hofbrauhaus?

The first Hofbrauhaus, which translates to “the court’s brewery”, was established by the Duke of Bavaria in 1589 and operates under the German Purity Law, which allows beer production using only wheat, hops, yeast and water.

This rule is strictly followed at Melbourne’s Hofbrauhaus, too. “We avoid brews from massive mainstream producers,” says Hockenberger. The venue also serves specialties including Eisbock, seasonal beers such as Maibock, and 16 other German varieties.

Melbourne’s Hofbrauhaus has all the charm of a classic beer hall: brick walls, steel beams, long communal tables, lively acoustics and a hearty Bavarian menu featuring pork knuckles, German sausages, and apfelstrudel (apple strudel).

It serves up around 800 schnitzels (chicken, veal and pork) each week. It’s a well-oiled operation led by executive chef and owner Sunny Gilbert (ex-Movida Next Door) who dedicates two chefs to crumbing schnitzels to order during service.

“We advocate for German culture, but schnitzel is our bread and butter,” say Hockenberger. “In Germany, you wouldn’t find pre-made schnitzels. Whether it’s fine dining or a family-owned place, schnitzels are treated with care. That’s what we do here.” Any schnitzel that’s been crumbed for over five minutes won’t make it to the plate. “That’s the rule.”

Hofbrauhaus
18-28 Market Lane, Melbourne
(03) 4832 2205

Hours:
Sun; Tue to Thur midday–11pm
Fri & Sat midday–1am
www.hofbrauhaus.com.au