Author: John Fladd

Expo is a fountain of tastiness

The New Hampshire Chocolate Expo returns

If Willy Wonka weren’t tied down to one location, his job might look a lot like Christy Charest’s. Charest is the Social Media Manager for the Chocolate Expo, a company that holds convention-sized chocolate parties throughout the Northeast. Her next event will be the New Hampshire Chocolate Expo at the Doubletree Expo Center (700 Elm St., Manchester) on Sunday, Oct. 15, from 10 a.m. to 6 p.m.

Charest said that the goal of a chocolate expo is to introduce people to chocolate producers and chocolate-adjacent crafts, but even more, to help them relax and be happy.

“It’s a way for guests to come and unplug and reconnect with friends and family and just enjoy a chocolate,” she said. “We’re not a typical event where people come and they’re buying food or chocolate or drinks. There are lots of different aspects to the event, including a stage where we have lots of presentations, demonstrations that involve chocolate making, and even special guests. For this [the Manchester] event we have the top Freddy Krueger cosplayer coming. The event takes place on Elm Street. We found that it was very fitting, especially with the time of year.”

Although it is called an Expo, Charest said this event is very much designed for the general public.

“[When guests come in] they’re greeted with giant chocolate fountains — white chocolate, dark chocolate, milk chocolate fountains. They can pick their Rice Krispies treats, or chips or strawberries — anything they want. You put it on a skewer and you’re able to dip it right in the chocolate. There’s anything you can imagine. There’s slow-roasted nuts, whoopie pies, macarons, jumbo peanut butter cups, chocolate buns, [and] chocolate covered bacon. [For] children we have a Kid Zone; included with admission for any of the littles is free face painting and balloon twisting.”

She said that the Chocolate Expo is meant to be a memorable experience.

“There are free photo ops as well at all of our events. We have a step-and-repeat banner [photo backdrop] with all of these different photo props — with giant cardboard cutouts of chocolate-dipped strawberries and bonbons and truffles — and we have a photographer that’s there that will take your photos for you at no additional charge.”

Rachel Mack will be one of the exhibitors at the Chocolate Expo. She will also give one of the presentations. “It will be just a short little talk,” she said. “‘I’m going to discuss what goes into making a chocolate bar, but specifically how our cacao comes from all over the world.” She will discuss how her company, Loon Chocolate (195 McGregor St., Manchester), sources local ingredients. “We have a couple of different collaborations that we have with local, other local businesses. [Our ingredients range] from the global cacao bean to local maple sugar — everything that goes into one of our chocolate bars.”

Mack said there is something special about the Chocolate Expo in Manchester.

“There are chocolate expos that we’ve done all over the Northeast,” she said. “We’ve done chocolate expos in Massachusetts and Rhode Island, in New York, in New Jersey, and I love the crowd at the New Hampshire one. It is a crush of people who show up. Everyone wants to have fun. Everyone wants to try chocolate and people really like to take time to appreciate the chocolate. I really love that.”

The crowds at expos like this one aren’t made up solely of chocolate connoisseurs.

“It’s just anyone who loves chocolate shows up,” Mack said. “Actually, I shouldn’t even say ‘anyone who loves chocolate.’ There was a guy who came to our booth at an event who had a T-shirt that said ‘I Hate Chocolate.’ We did get him to admit that he’s still not a fan of chocolate but if he had to [eat it] he would like ours.”

The New Hampshire Chocolate Expo
When: Sunday, Oct. 15, from 10 a.m. to 6 p.m.
Where: Doubletree Expo Center, 700 Elm St., Manchester.
Tickets: General admission “timed-entry” tickets are $20 for adults and $10 for children. Late Day Special tickets for admission after 4 p.m. are $10. Online VIP tickets are $30 for adults and $15 for children, which allows admittance one hour early. These are available through eventbrite.com. General admission tickets at the door are $30 for adults, and $15 for children.

Featured Photo: Courtesy photo.

The Weekly Dish 24/10/03

News from the local food scene

• The days of wine and sunflowers? On Thursday, Oct. 3, Barrel and Baskit (377 Main St., Hopkinton, 746-1375, barrelandbaskit.com) will host a Sunny Sunflowers Flower Bar & Wine Tasting from 5 to 7 p.m. Each guest will be able to pick a bouquet of sunflowers and other late summer/early fall flowers, enjoy wine and an appetizer bar, and socialize with other sunflower enthusiasts. Tickets are $85.

• Block Party: 603 Brewery (42 Main St., Londonderry, 404-6123, 603brewery.com) will host a Fall Fest Block Party on Saturday, Oct. 5, from noon to 9:30 p.m. The 603 will take over Main Street with food trucks, live music, a stein holding contest, axe throwing, 603 Scratch Kitchen specials and more.

• Books and Brownies: On Saturday, Oct. 5, The Friends of the Brookline Public Library (16 Main St., Brookline, 673-3330, brooklinelibrarynh.org) will hold their semi-annual Used Book & Bake Sale from 9 a.m. to 4 p.m. at 4 Main St. The funds raised by the Friends are used for library programs, including the Summer Reading Program and Museum Passes

• Fun with tacos: Celebrate an evening of tacos Saturday, Oct. 5, from 4 to 8 p.m in downtown Franklin.The first Fiesta del Taco will bring together community members and support local businesses as they transform their normal menus to serve tacos. Participants will vote for their favorite. Complete a Taco Passport for a chance to win prizes.

The unexpected comfort of Cheese Soufflé

4 Tablespoons (1/2 stick) butter, plus enough to grease a soufflé dish

¼ cup (30 g) all-purpose flour

1½ cups (340 g) warm milk

A pinch of an herb or spice that you feel like adding – Aleppo pepper is a particular favorite of mine

6 eggs, separated

salt and pepper to taste

½ cup (72 g) grated Parmesan cheese

½ cup (72 g) grated cheese — if you have nubbins of several left-over cheeses, this is an excellent way to use them up. If the Universe has stepped on your last nerve, and you can’t even, feel entirely free to pick up a bag of pre-shredded cheese at random and use that. If you want to get fancy at some point and invest in a half pound of Peruvian llama cheddar, you can do that someday when you aren’t so emotionally fragile. Believe it or not, a soufflé is comfort food, and right now let’s concentrate on getting this bad boy in the oven, so you can drink a beer in the shower while it bakes.

Preheat the oven to 375°F and grease a soufflé dish. If you don’t have a soufflé dish — and seriously, why would you? — try to find something oven-safe that is deeper than it is wide. Round is better than square. Straight sides are better than curvy. A large coffee can might work in a pinch.

Melt your half-stick of butter over medium-low heat, until it stops sputtering and foaming, then add the flour. Stir it until the flour is slightly cooked and darkens a little. This is what’s called a roux — it’s used to help thicken sauces. Whisk in the warm milk, which will do funny things to the roux’s texture, but don’t panic; that’s normal.

Keep stirring the milk sauce until it thickens, then remove it from heat and leave it to cool for a while.

With your stand mixer or hand mixer, beat the egg whites until they reach fairly stiff peaks. This means that when you pull the beater out of the creamy egg whites they will leave little stalagmites behind.

Wash your hands, then stick a finger into the milk sauce. If it feels like a very warm bath, add the rest of the ingredients in — the egg yolks, seasonings and the cheeses. Whisk them together, then transfer the orange-colored sauce into a bowl.

Use a rubber or silicone spatula to beat in about a third of the stiff egg whites into the yellow mixture to lighten it up, then fold in half of the remaining egg whites, followed by the last of them. If you’ve never “folded” anything with a spatula before, here’s what’s going on:

When you whipped up the egg whites, you were beating air into them and creating hundreds of thousands of tiny bubbles. Because egg whites are very sticky and protein-y, they will hold all those bubbles in a foam for a while — not weeks or anything, but long enough to make a soufflé. When you “fold” that foam into your other mixture, the eggs are really happy about being reunited with their other half, but you want to do this gently, so you break as few of those micro-bubbles as possible.

When everything has been (gently) mixed together, and there aren’t any dramatic white streaks of egg white, use your rubber spatula to gently turn the batter into your greased dish. Put it in the oven and bake it for about half an hour. My particular oven takes 35 minutes, but check on it at 30. This is a good opportunity to take your beer shower.

When your soufflé looks ready, test it with a skewer, like you would a cake or brownies. If the skewer comes out clean, the soufflé is ready to come out of the oven. This is when it will look the puffiest and most Instagram-worthy, so take a picture now, but give it five minutes or so to cool down before serving and eating it.

Featured Photo: Photo by John Fladd.

In the kitchen with Denise Nickerson

Owner/Pastry Chef, The Bakeshop on Kelley St. (171 Kelley St., Manchester, 624-3500, thebakeshoponkelleystreet.com)

“I am Le Cordon Bleu trained and a dessert enthusiast,” Nickerson said. “Many of my recipes have been passed down through generations, but stand the test (or taste) of time. My mother was a big influence for her from-scratch desserts as every night no matter what was for dinner, we would always look forward to some sort of delicious homemade treat. She passed along my love for taking the time to come up with new baking ideas, searching recipes and enjoying the happiness of seeing the look on the faces that have just had a little piece of dessert heaven. I’m proud to say that everything offered at The Bakeshop is handmade, using quality ingredients, and made in small quantities to ensure freshness. Whether you are coming in to the bakery for a cake, pie, sandwich, bagel or just a little pick-me-up snack, there’s a lot of pride, history and of course love of baking that goes into all that we do.”

What is your must-have kitchen item?

It would definitely be my offset spatula. Not only can you make some beautiful decoration magic happen, but it is also excellent at smoothing out problems.

What would you have for your last meal?

I would want a banquet table of chocolate desserts. Just picture this in your mind and you will see that the possibilities are pretty sweet.

What is your favorite local eatery?

You can often find The Bakeshop crew at Tucker’s eating waffles, breakfast burritos or their sunrise breakfast while discussing new ideas and planning for a busy week ahead. Dessert would definitely be a slice of cake from Campo Enoteca.

What celebrity would you like to see eating something from your bakery?

I would love to see Carmy from The Bear try my food just to show that simple, clean recipes made with high-quality ingredients can be just as equally enjoyed as the most elegant and acclaimed restaurants around the world. Jeremy Allen White would be welcome, as well.

What is your favorite item that your shop makes?

The hardest question to answer is ‘What is my favorite item on our menu?’ I truly love everything that we make.

What is a major food trend you see in New Hampshire recently?

Doughnuts are one of the biggest food trends that’s been around in New Hampshire. People are getting very excited as we go into the fall flavors of pumpkin, spice and apple cider.

What is your favorite thing to cook at home?

Grilled cheese — mozzarella, tomato, basil and balsamic reduction on The Bakeshop garlic herb bread. Willing to throw out a cliche here: It’s to die for!

Hummingbird Cake

Put dry ingredients in bowl:
2 cups flour
1 1/3 cups sugar
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt

Stir and add liquid:
1 cup vegetable oil
2 large eggs
1 1/2 teaspoon vanilla
28-ounce can crushed pineapple, including juice
2 ripe bananas
1 cup chopped pecans

Stir until combined. Put into two greased 9” pans and bake at 350 degrees F for 25 to 30 minutes until toothpick comes out clean.

Cool, then frost:
3/4 cup softened butter
8 ounces softened cream cheese
4 cups confectioner’s sugar
1 teaspoon vanilla
1/2 teaspoon salt

Hospitality is on the menu

And butter — in a panoply of Greek pastries

According to Margaret Gegas, the secret to a good spanakopitais butter. More butter.

“We use fresh spinach,” she said, “and feta cheese, eggs and good phyllo dough. And butter; a lot of butter.”

Gegas has been cooking for the yearly Taste of Greece festival at Holy Trinity Church (68 N. State St., Concord, 225-2961, holytrinitynh.org) for more than 20 years. Church ladies are crucial to every Greek church food festival, and over the years she has probably made everything on the menu at some point.

“I love the moussakawith the eggplant and meat sauce and a bechamel sauce,” Gegas said. “That is a favorite that goes pretty quickly. Another item is our macaroni dish called pastitsio; it’s macaroni with meat sauce and a bechamel topping to that too. And then the other things that are on the hotline are chicken shish kebab and lamb shish kebab and rice to go with it. We have a lady that makes all the meatballs and sauce, Greek-style.”

Except for a break during the Covid lockdown, Holy Trinity has been hosting a food festival every fall for the past 22 years. Constantine Newman is the parish priest. He is always impressed by how his parishioners throw themselves into the Taste of Greece event.

“It’s just a very festive event,” he said, “and the parish pulls together and works for the day to serve and to clean and do all the stuff that needs to be done.”

He isn’t entirely certain how many people attend the festival each year.

“I don’t know if we got an exact number [last year],” he said, “but I know that from at least 11 o’clock to easily 3 or 4, the line stretched from the food line all the way down toward the street.” Constantine said most Greek churches hold their festivals in the summer because that’s when most people have enough time to devote to hosting or attending them. Holy Trinity’s event puts a cap on the Greek food festival season.

“The festivals start around the end of May and June,” he said. “That’s the beginning of the festival season. We’ve always done it [Holy Trinity’s festival] toward the end of September … usually a week or two after Glendi in Manchester.” He said Glendi gives a big boost to Holy Trinity’s festival. “The sort of people who go to these festivals have that in mind [at the end of September] because they’ll go to Glendi and then they’re looking for more Greek food somewhere and then they can come to us.”

Margaret Gegas agrees with that theory, pointing out that most of the people who attend Taste of Greece aren’t actually Greek.

“Because the Greek families make these things at home, you know, it’s their own menu, their own diet. See, that makes sense. There will be Greek people there because some of them don’t cook these things, so there will still be Greek people, but basically I’d say it’s pretty much mostly non-Greek,” Gegas said.

Father Constantine said the weather plays into the success of this festival, too.

“I don’t think we’ve ever had any problems with the weather, at least not as long as I’ve been here,” he said. “So it’s usually sunny and just warm enough that it’s not too cold yet. So the end of September has always been good for us. And it’s not so buggy. It always ends up being a really nice day.”

Both Constantine and Gegas emphasized how many savory and sweet Greek dishes there will be, from loukanikos — Greek lamb or pork sausages flavored with fennel and orange peel — to galaktoboureko, a sweet custard baked in phyllo.

Which brings us back to the spanakopita.

“We just finished making 37 pans of spanakopita,” Gegas said. “That’s because our festival is just a one-day event. If we were three days, we would have to have made over 100.”

Which is a lot of butter.

Featured Photo: Courtesy photo.

Oktoberfest!

A celebration of German-style beers and eats

A traditional celebration of beer in Munich, Germany, Oktoberfest has been held each fall since 1810, and it has been adopted by many American breweries and brew pubs. Oddball Brewing in Suncook will hold its first Oktoberfest on Saturday, Oct. 12. For co-owner and brewer Joe Friolet, that means focusing intensely on the beer.

“We do a Märzen-style Oktoberfest,” he said. “That’s more of your traditional style.” Märzen is a pale, traditional, Munich-style lager. Friolet describes it as “still malty and flavorful — just an easy-drinking, full-bodied Oktoberfest.”

While it might be tempting to play around with a Märzen, to try infusing it with fruits or spices, Friolet said that would not be in the proper Oktoberfest spirit.

“The Germans are very purist, “ he said. “They don’t like fruit or anything else added to their beer besides yeast, water, hops and barley.” The oldest food purity law in history, Munich’s Beer Purity Law, enacted under Wilhelm IV in 1516, limits the ingredients allowed in beer to water, barley malt and hops. (The law was relaxed slightly in the 1800s to allow yeast.) “A fruited sour beer would not be a thing that would happen in Germany,” Friolet said. “The Märzen just spoke to us; it was more of the classic style.”

Oddball has saved its whimsy for another fall beer, its Built Gourd Tough Pumpkin Spiced Ale. “It’s based off of a pumpkin pie,” Friolet said. “So it comes in around 9.5 percent [Alcohol By Volume, or ABV]. It’s got real pumpkin in it and it’s roasted with brown sugar. There’s a little lactose for sweetness for the whipped cream aspect. It’s got some graham cracker malt and it also has some spices, so, you know, like your cinnamon and molasses for extra flavor.” While it isn’t an authentic Munich-style Oktoberfest beer, it is very Octobery.

While Oddball Brewing is just starting to celebrate Oktoberfest, the Mile Away Restaurant in Milford is reaching the end of an era. After more than 50 years, the restaurant and event venue will close permanently at the end of September, and its yearly Oktoberfest Dinner on Oct. 6 will be its last meal.

“This is our largest outdoor event to the public every year,” said Kyle Altman, the Mile Away’s general manager. “This year is going to serve not only as our final Oktoberfest but kind of a farewell to the Mile Away since the property was just sold to a charter school.”

Altman said that the restaurant’s connection with Oktoberfest and all things Teutonic goes back to the 1960s. The Mile Away was originally started by two men from Switzerland, Ernst Kell and Joe Zund.

“Because of the heavy Swiss influence, there was a lot of German atmosphere to the whole restaurant and German food,” Altman said. “When it was purchased by the Murphy family from the original owners in 1996, Kevin and Sandy Murphy had actually just come back from teaching overseas in Germany for two years. So it was a natural fit to start doing an Oktoberfest as a kind of an end to the wedding season.”

Oktoberfest has always been one of the high points of the year for the Mile Away.

“It’s always been this big blowout,” Altman said, “because it’s a completely outdoor event. We have three bars, we have authentic German food, and we have special beer that’s made in Germany that we’re the only ones in the state of New Hampshire that can receive this beer. We have to order it months and months in advance. There’s a live tuba band, people are always encouraged to come in traditional Bavarian lederhosen and all the staff dresses up. It’s the largest outdoor event that the Mile Away does every year.”

Upcoming Oktoberfest celebrations

• The Hop Knot (1000 Elm St., Manchester, 232-3731, hopknotnh.com) will have a rotating series of seasonal beers (Oktoberfest, festbiers, Marzens, pumpkin, ciders, etc.) from various breweries around New England.

• Daydreaming Brewing Co. (1 1/2 E. Broadway, Derry, 965-3454, cask.life/daydreaming-brewing-co) will have German Schwarzbier on as well as Marzen available throughout September and October. Daydreaming will also hold a 16-line tap event at Cask & Vine (1 E. Broadway, Derry, 965-3454, cask.life/cask-and-vine) with 12 Weihenstephaner beers and four additional Oktoberfest beers, along with a stein hoisting qualifying competition that runs the entire month of September, followed by an elimination round and finals into October. $25 gets you entry into the competition, a commemorative liter stein and a liter of any of the 16 options on draft.

• Samuel Adams Brewing (samueladams.com) and Dover restaurants will present the 16th Annual Dover Oktoberfest Saturday, Sept. 28, 11 a.m. to 3 p.m. in downtown Dover. Tickets are available at participating bars for $20. Visit facebook.com/DoverOktoberfest.

• Join Talespinner Brewery (57 Factory St., Suite B, Nashua, 318-3221, ramblingtale.com) for its third annual Oktoberfest gathering, Saturday, Sept. 28, from 1 to 5 p.m. in its new outdoor Biergarten (weather-dependent). The afternoon includes a stein-holding competition, German spelling bee, costume contest and more. Rambling House Food & Gathering will be serving brats and pretzels to pair with TaleSpinner brews. This is a 21+ event.

• There will be an Oktoberfest Polka & Pints Pub Crawls in Nashua, Manchester and Concord, Saturday, Sept. 28, from 4 to 11 p.m. Visit Pubcrawls.com.

• Henniker Brewing Co. (129 Centervale Road, Henniker, 428-3579, hennikerbrewing.com) will hold a four-day celebration of Oktoberfest, Thursday, Oct. 3, through Sunday, Oct. 6. There will be a special Oktoberfest menu, trivia, stein-holding, barrel-rolling, stein-racing, yodeling, pretzel-tossing, live music and more.

• There will be a Fall Fest Block Party at 603 Brewery (42 Main St., Londonderry, 404-6123, 603brewery.com), Saturday, Oct. 5, from noon to 9:30 p.m. The party will take over Main Street with food trucks, live music, a stein holding contest, axe throwing, 603 Scratch Kitchen specials and more.

• Celebrate Oktoberfest at the Mile Away Restaurant (52 Federal Hill, Milford, 673-3904, mileawayrestaurantnh.com) with the Tubafrau Hoffbråu Band, Sunday, Oct. 6, from 12:30 to 5:30 p.m. Dinner plates with German specialties like sauerbraten, schweineschnitzel and jaeger chicken with German side-dishes are $20. Event is cash-only; there is a $20 per car parking fee.

• Long Blue Cat Brewing (298 Rockingham Road, Londonderry, 818-8068, longbluecat.com) will participate in two Oktoberfest events this season. One is an Oktoberfest Celebration, Oct. 12, from noon to 10 p.m. at Fody’s Tavern (187 1/2 Rockingham Road, Derry, 404-6946, fodystavern.com), with Oktoberfest activities as well as beer and food. Long Blue Cat will also have an Farm Day/Oktoberfest event at Little Red Hen Farm (85 Norris Road, Pittsfield, 568-5540, littleredhenfarm.net) on Oct. 19. There will be a food truck, a beer tent and local vendors with New Hampshire-made crafts and food for sale and to sample. There will also be farm tours and petting.

• The White Mountain Octoberfest will be held Oct. 12 through Oct. 14 at Loon Mountain Resort (60 Loon Mountain Road, Lincoln, 745-8111, loonmtn.com). This three-day festival is the region’s largest celebration of German food, drink and music. There will be beer, live oompah bands, axe throwing, pretzel necklace-making, keg-tossing, stein-carrying and more. Admission is free. Visit loonmtn.com/events/oktoberfest.

• The New Hampshire Brew Fest (nhbrewfest.com) is Saturday, Oct. 12, from 1 to 4:30 p.m.. Held on the grounds of Cisco Brewers Portsmouth (35 Corporate Drive, Portsmouth, 380-7575, ciscobrewersportsmouth.com), New England craft breweries and food trucks will gather to raise money for the Prescott Park Arts Festival and the New England District of the Master Brewers Association of Americas. Admission includes entry to the session specified on individual tickets, beer samples and live music and festivities. Food is available for purchase. VIP tickets are $80 with noon access. General admission tickets are $60, with access at 1 p.m.. Designated driver tickets are $20 and include entry, food and non-alcoholic drink vouchers. Taps-down occurs at 4 p.m.

• Oddball Brewing (6 Glass St., Suncook, 210-5654, oddballbrewingnh.com) will hold its first Oktoberfest Saturday, Oct. 12, from 2 to 9 p.m., with beer specials, food specials like bratwursts and pretzels, and a stein hoisting competition. Live music from 4 to 6 p.m.

• Rockingham Brewing Co. (1 Corporate Park Drive, Unit 1, Derry, 216-2324, rockinghambrewing.com) will host its annual Steinfest on Saturday, Oct 12, from 1 to 8 p.m. There will be four German-style beers on tap, available in one-liter stein pours. There will be a men’s & women’s stein hoisting competition and Teenie Wienies Food Truck will be there with German-style Bratwurst.

• The New Hampshire Ski Club (nhskiclub.org), will hold an Oktoberfest Schussbomb on Saturday, Oct. 26, from 6 to 11 p.m. at the Sweeney Post American Legion, 251 Maple St., Manchester. Come dressed in Octoberfest clothing with a chance to win a prize for the best costume. Doors open at 6 p.m., and dancing starts at 7 p.m. Tickets are $25.

• The Mile Away Restaurant’s(52 Federal Hill, Milford, 673-3904, mileawayrestaurantnh.com) Oktoberfest on Sunday, Oct. 6, from 12:30 to 5:30 p.m. will be the popular venue’s last event. Dinner plates featuring German specialties like sauerbraten, schweineschnitzel and jaeger chicken with German side-dishes are $20. This is a cash-only event and there is a $20 per car parking fee.

Local brews

Here are some of the fall-themed and Oktoberfest beers at area breweries. Know of one not mentioned here? Let us know at [email protected].

• Able Ebenezer Brewing Co. (31 Columbia Circle, Merrimack, 844-223-2253, ableebenezer.com): Gemütlich Oktoberfest Märzen

• Backyard Brewery and Kitchen (1211 S. Mammoth Road, Manchester, 623-3545, backyardbrewerynh.com); Oktoberfest Märzen

• Candia Road Brewing Co. (840 Candia Road, Manchester, 935-8123, candiaroadbrewingco.com) Märzen Lager Octoberfestbier

• Concord Craft Brewing (117 Storrs St., Concord, 856-7625, concordcraftbrewing.com): Kapitöl Kölsch; Festbier Märzen-Style Lager

• Feathered Friend Brewing (231 S. Main St., Concord, 715-2347, featheredfriendbrewing.com): Ottoberfest Bavarian Amber Lager; Trouble Ahead Doppelbock

• Flying Goose Brew Pub & Grille (40 Andover Road in New London; 526-6899, https://www.flyinggoose.com): Oktober-Festbier

• Great North Aleworks (1050 Holt Ave., No. 14, Manchester, 858-5789, greatnorthaleworks.com): Märzen Rover

• Kelsen Brewing Co. (44 Nashua Road, Londonderry, 965-3708, kelsenbrewing.com): Crown Prince Märzen, Harimanna Berliner Weisse

• Lithermans Brewing Co. (126 Hall St., Suite B, Concord, 219-0784, lithermans.beer): Delicate Cycle Sour Fruited Berliner Weisse

• Lost Cowboy Brewing Co. (546 Amherst St., Nashua, 600-6800, lostcowboybrewing.com): Pumpkin Roundup Oktoberfest Beer; Von Trapp Munich Dunkel

• Martha’s Exchange (185 Main St., Nashua, 883-8781, marthas-exchange.com): Pumpkinweizen Roasted Pumpkin German Wheat Beer; Oktoberfest Lager

• Oddball Brewing (6 Glass St., Suncook, 210-5654, oddballbrewingnh.com) Bug Eyed Kolsch; Oddtoberfest Märzen

• Odd Fellows Brewing Co. (124 Main St., Nashua, 521-8129, oddfellowsbrewery.com): Hefeweizen

• Pipe Dream Brewing (49 Harvey Road, Unit 4, Londonderry, 404-0751, pipedreambrewingnh.com): Pumpkin Ale; Pumpkin French Toast

• The Prodigal Brewing Co. (9 Auburndale Lane, Auburn, 682-7381, prodigalbrewingnh.com: Fool’s Fest Märzen Lager

• Rockingham Brewing Co. (1 Corporate Park Drive, Unit 1, Derry, 216-2324, rockinghambrewing.com): Schweinstein Märzen; Gourdy Pumpkin Ale

• To Share Brewing (720 Union St., Manchester, 836-6947, tosharebrewing.com): Oktoberfest Altbier; Sophisticated Pumpkin Ale

Featured Photo: Oktoberfest at Mile Away. Courtesy photo.

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