B is for beer and Bavaria. Also for blazer
For this particular trio in Metro Manila (me, Avee & The Jules), these three nights are as wonderful as the day Scrooge wakes up giddily after ghosts slid into his DMs. What with this season in hell our world is currently experiencing (the strange circuses of first world fascists, “flying” cars, Susan Dell reels, talks of another plague, and a plastic-pail filtration system), we all sorely need a drink. And that drink we got like nepenthe (look it up in your personal HAL on your iPhone 18) or manna from heaven (which, if heaven does not exist, someone needs to invent it, call it “Afterlife+,” “iResort” or something) at the recent Oktoberfest event in Solaire.
The Grand Ballroom of Solaire Resort Entertainment City took on the character of a Bavarian beer hall, complete with communal tables, traditional German food, imported beer, and an enthusiastic crowd that was soon dancing on benches (hopefully not like Nero fiddling as Rome burns).
Held from Oct. 8 to 10 in partnership with the German Club Manila, the 86th Oktoberfest celebration brought together Filipino and German guests for a festival built around the culinary and social traditions of Munich.
For Sebastian Kellerhoff, Solaire’s VP of food & beverage and culinary, the 2026 celebration was particularly memorable for the audience’s response.
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“This year was another highlight in the true Bavarian celebration,” he said. “Friday had the biggest ever attendance and the overall atmosphere on all three days was at the height.”
Guests dancing and standing on benches, he added, helped bring “the authentic feeling from Bavaria into the Philippines.”
Much of that authenticity came from the food and beverage program, which Kellerhoff curated around traditional Bavarian specialties. Rather than adapting the menu extensively to local tastes, the resort emphasized familiar German dishes, prepared with the standards expected of its restaurants.
Among the offerings were freshly baked Laugenbrezel, the traditional Bavarian pretzel, and Wiesen jause, an assortment of cold cuts and cheeses. The selection also included German-style smoked salmon, Krautsalat or seasoned cabbage salad, and platters of sausages and meats accompanied by traditional side dishes.
Particular attention was given to Weisswurst, the mild, delicately seasoned white sausage associated with Bavaria, which Kellerhoff singled out as one of the better-received offerings.
Kellerhoff explained, “For us, it is not simply about serving German food alongside German beer. It is about presenting traditional Bavarian flavors with the quality, consistency, and attention to detail that guests expect from Solaire.”
He noted that traditional favorites such as Weisswurst, prepared according to a traditional recipe, resonated with guests because of how naturally they complemented the drinks, music and general atmosphere.
The meal extended to the sweeter side of German cuisine, with warm Apfelstrudel, a traditional apple-filled pastry, and Schwarzwälder Kirschtorte, the Black Forest cake made with chocolate, cream, and cherries.
Accompanying the food was unlimited Hofbräu München beer, brought in from Munich. The historic Bavarian brewery is closely associated with the city’s beer-drinking traditions, and its presence at Solaire was an essential part of recreating the Oktoberfest experience.
Yet Kellerhoff believes authenticity involves more than presenting the correct menu or pouring the right beer.
“Authenticity goes beyond serving German beer and Bavarian food. It is about creating the atmosphere, traditions, and sense of celebration that make Oktoberfest special,” he said. “At the same time, we want our Filipino guests to feel that this is a celebration they can fully participate in and enjoy. I think that combination works very naturally. We bring the Bavarian tradition, while our guests bring the warmth, energy, and enthusiasm.”
That combination was particularly evident in the evening’s entertainment. Bavarian Sound Express provided the live music, drawing guests into the festivities with a repertoire that encouraged communal singing and dancing. And, yes—just as in Oktoberfests Past—99 red balloons did go by.
By Kellerhoff’s account, the band had already brought the ballroom to an exceptional level of enthusiasm by 9 p.m.
“One of my memories was when Coldplay’s Viva La Vida played and the entire ballroom came alive,” he recalled. “Seeing everyone on their feet, benches, arms in the air, singing and dancing together, simply enjoying the moment was incredibly powerful. The energy and happiness in the room was unique and will be unforgettable.”
The experience also gave Kellerhoff ideas for improving future editions. Although the organizers are still gathering feedback, he sees an opportunity to maintain the momentum during the band’s breaks, possibly through a DJ or a specially prepared playlist.
Such considerations are part of the continuing development of an event that balances German customs with the expectations of a largely Filipino audience.
Central to that effort is Solaire’s partnership with the German Club Manila, which has helped establish Oktoberfest as an occasion for cultural exchange as well as an annual food and beverage event.
“The relationship has given us an opportunity to bring the Filipino and German communities together through something everyone can relate to: good food, music, hospitality, and celebration,” Kellerhoff said.
For the German chef and hospitality executive, the partnership has reinforced the importance of preserving the customs associated with Oktoberfest while allowing the celebration to find its own audience in Manila.
“What we have learned from this relationship is the importance of collaboration and mutual respect,” he explained. “Preserving the integrity of the tradition while making it welcoming to the local community is what allows the event to remain authentic, relevant, and enjoyable year after year.”
The result was an Oktoberfest that retained its familiar Bavarian ingredients, from Weisswurst and pretzels to Munich beer and traditional music, while taking much of its character from the guests themselves.
To that we say prost to an evening of B’s: beer, Bavaria, ballroom, an old man in a blazer embossed aptly with a big “B.” Brother, we came, we saw, and we drank bigly. Ready to face whatever fresh hell the news cycle brings on the morrow.
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