It's September, which of course means it's time for Oktoberfests.

Daniel Marsula, Post-Gazette Click illustration for larger image.

Actually, the first official one took place in Munich in October of 1810, coinciding with the wedding celebration of Bavarian Crown Prince Ludwig and Princess Theresa. The eating and drinking became an annual 16-day festival known as Oktoberfest.

They started holding it in September because the weather tended to be more pleasant. In Munich, the last weekend still runs into October. Penn Brewery's North Side Oktoberfest commences around the same time as festivities in Germany: Sept. 16. The local event runs that weekend and the next one, Sept. 23-25 -- from 5 p.m. to midnight both Fridays and Saturdays and 4 to 10 p.m. both Sundays (no children allowed after 8 p.m.).

Penn says they've brewed a half million glasses worth of their Oktoberfest beer. It's not all to be drunk then and there, but it'll go great with traditional German fest foods such as grilled chicken and wurst served in the Fest Tent along with staples such as sauerkraut and apple strudel. Or you can dine indoors -- everyone eating to music provided by strolling accordion players and the German bands Alpen Glow and Heimat Klang.

For more information, call 412-237-9402 or visit the Web site www.pennbrew.com.

South Side beer aficionado Ed Vidunas looks forward to Oktoberfest season all year. "It's like Christmas," he says. The Penn event is "the one I go out of the way for every year," but he makes it a point to make it to all the local brewpubs to try their versions of Oktoberfest beer, and last year even went to Charlotte to sample Oktoberfest, North Carolina style.

Vidunas recently did some research on the amber elixir, which he says started out as more of a brown beer, because early Bavarian brewers roasted the barley more darkly over coal and wood. The high-alcohol marzen beer -- brewed in March and cold-aged over the summer -- evolved into the redhead or strawberry blonde it is today.

Vidunas loves to sit with one outside in the festival atmosphere at Penn Brewery, which he imagines is like a miniature Munich, now in its 172nd year, and where according to the German Agricultural Marketing Board, 7 million revelers will consume 400,000 sausages, 600,000 roast chickens and more than 5 million liters of beer.

Of course, as Vidunas notes about the Penn fest, "You can go there and eat and dance and never drink a beer but still have fun."

The GAMB lists Oktoberfests around North America on its Web site, www.germanfoods.org.

Another local patio where you can celebrate Oktoberfest is the one at the Church Brew Works in Lawrenceville. Brewer Bryan Pearson has laid in 60 kegs of his Oktoberfest beer for the event, which runs Friday, Sept. 23, through Sunday, Oct. 2. And they'll be serving it Munich-style -- in "special German sized mugs" -- out among the hop plants. Special menus put a German accent even on pizza, prepared with bratwurst, sauerkraut, Russian dressing, Swiss cheese, and caraway seeds. For more information: 412-688-8200 or www.churchbrew.com.

At the Rock Bottom Brewery at the Waterfront in Homestead, brewer Matt Carroll says this year's Oktoberfest beer is a traditional Vienna marzen. "It's old school." They'll hold the ceremonial tapping at 7 p.m. Sept. 15 as they launch what they're calling Rocktoberfest. The outside street festival off the patio will feature live music from 9 to 11 p.m. and Oktoberfest-style foods (412-462-2739).

At John Harvard's Brew House in Wilkins, brewer Andrew Maxwell will be serving up his Oktoberfest brew as well as a barleywine with an array of German delectables, from sauerbraten to spaetzel, on Oct. 1 (412-824-9440).

Up in Titusville, Venango County, the Four Sons Brewery's Oktoberfest is going to be held at a nearby rental hall and will feature "oompah bands" from 1 to 10 p.m. Oct. 1, says owner Thom Sauber. Admission ($20) includes a German buffet (one side is a "kriek cabbage" with dried cherries) and a souvenir stein for their Oktoberfest as well as a German-style lager and dark or schwartzbier (814-827-1141 or www.foursonsbrewery.com).

Some of the best Oktoberfests are held in little towns across the land. One of the biggest in the country is the free Pennsylvania Bavarian Oktoberfest that takes over Canonsburg, Washington County, Sept. 16-18. For a schedule of bands and events (including Friday's "Bavarian Beer Babe Contest" and Saturday's fireworks), visit www.canonchamber.com/oktoberfest.html or call 724-745-1812.

Evans City in Butler County has one that same weekend (724-538-8126).

If Oktoberfest isn't classy enough for you, you could check out the "Autumn Beer Flight" being held at 6 p.m. Oct. 13 at Morton's, Downtown. The steakhouse will feature Oktoberfest and three other Samuel Adams brews, each paired with signature hors d'oeuvres (petite lamb chops, mini prime sirloin burgers, cheese and fruit and chicken goujonettes). Price of $25 per person covers tax and gratuity as well as beer-tasting instruction and a raffle. For more information or to reserve call 412-261-7141 or visit www.mortons.com.

And if you want to throw your own party, Penn and other Oktoberfest and fest beers are available at better beer distributors. Vecenie in Millvale has one that was served at the original 1810 fest, Hacker-Pschorr; new this year is one from Vermont's Otter Creek. It's holding a tasting of craft Oktoberfests from 7 to 9 p.m. Thursday, Sept. 29, at 3 Sons Dogs & Suds, 10974 Perry Highway in Pine (724-940-7667).