What began in 1881 as a technical sensation, “a machine to roast a whole ox” by the butcher Johann Rössler at Oktoberfest, is now one of the largest tents at the Theresienwiese. We owe this to our loyal guests and are looking forward to it again in 2017!
A tent with a long history
What began with a small, steam-powered barbecue in 1881, loud, rumbling and smoky, is now one of the most popular tents at the Theresienwiese today: the Ochsenbraterei.
„Sensational public entertainment at the Theresienwiese! The roasting of a whole ox!“
On a poster put up at the start of Oktoberfest. Butcher Johann Rössler uses these words to announce his mechanical ox grill.
Rössler suffers a business failure at Wiesn. The reason: Because of the lack of toilets, no beer can be served with the ox roast.
The magistrate informs Rössler that he had to build a beer house for a beer licensing permit. However, Rössler lacks the money. The Ochsenbraterei is not represented in 1893 at Oktoberfest.
Rössler receives a letter from the magistrate asking him to comply with the wishes of many Munich citizens and to present the Ochsenbraterei, which had become an attraction, back at Oktoberfest.
The Ochsenbraterei is represented again at Oktoberfest to the joy of the Munich community.
When Johann Rössler dies, his widow takes over the business of the Ochsenbraterei and runs it until 1958.
Rudolf Mrkva takes over the succession – and the tradition of recording the weight and the name of the ox, placed next to the roasting apparatus, is born.
The Ochsenbraterei goes into the possession of the Spaten-Franciscan Brewery under the supervision of Hermann and Anneliese Haberl ever since. The Ochsenbraterei gets a new tent.
Anneliese Haberl and Antje Schneider continue the Ochsenbraterei as a women’s team, after the unexpected death of Hermann Haberl in February.
The Spatenbrauerei is building a new tent.
Oktoberfest celebrates with a clear conscience
“It is the task of our generation to look at the environment, which begins with questions regarding energy and continues on with animal welfare.” (Antje Schneider, 2016).
The share of our regional and organic food and ingredients is growing steadily, and we are also trying to integrate and expand other environmental aspects and social issues every year:
- Organic meat and vegetables from local suppliers
- Green energy
- Our laundry is certified for particularly environmentally-friendly washing cycles
- Cooperation with the non-profit company “Regenbogenarbeit GmbH”
- Paper towels and toilet paper from recycled paper
- Certified Waste Management (LGA)