Area bars go to great lengths for ‘Beers and Brats’

Business owner Shane Wendland, owner of Barden's Bar in Waseca, dined with some of his customers during Waseca’s annual “Beers and Brats” night on Thursday, Oct. 1. He recalls being present at the inaugural launch of the event back in 1975. With seven taverns taking part, Beers and Brats turned State Street into a very busy thoroughfare. Hundreds of bratwursts and a couple hot dogs were served around town.

 

Wendland added, “We were the originators of Beers and Brats. We hosted the Bushmas, and they did the cooking. We invited other bars to join in; that was around 1975 or ’76. Usually on a Thursday night we can get by with one or two people working; tonight we have two bartenders, one waitress and 5 or 6 people working outside serving.”

 

At Barden’s, Carrie Wendland, sister to Shane, was in charge of the food, the tables out front, the awning, the grills. Said Shane, “She got 600 brats from Morgan’s, we’re not doing hot dogs, we got our special Diane’s Sauerkraut, which can also be bought separately.” So, what makes her sauerkraut so special? Charlotte Griffith, a customer who was munching on a brat topped with an extra serving, said, “This is my favorite sauerkraut, it’s sweet, savory, the perfect accompaniment to their brats, by far the biggest, juiciest and best tasting brat in town.” Stephanie England, Barden’s waitress and bartender, stood in as grill master for the evening, “We were sold out of our brats, all of them, by 7:30 p.m.”

 

The Waseca Legion had four tables set up outside, also with a protective awning overhead. Liza Buker, Legion manager said, “We have 350 brats from Morgan’s and 100-foot-long hot dogs. Our brat buns are from Kwik Trip, the foot long buns are from Hy-Vee.” There was also a meat raffle and plenty of adult beverages to go around during the event. After the dust settled, Buker said, “We had 50 brats left over and 25 foot longs.”

 

Deb Hoehn, owner of the Mill said, “We got 350 brats in three separate flavors, mac and cheese, bacon cheddar or regular from Wiste’s. The 50 hot dogs and buns came from Sam’s Club.” Hoehn said the Mill has joined in on Beers and Brats “because it’s tradition, not a lot of other towns have something like this, it’s a Waseca thing.” The Mill was done serving by 8 p.m.

 

Katie O’Leary’s had 300 brats on hand, as well as onions shaved down to a perfect texture. They kept the sauerkraut in a heated container so it was nice and hot when the customers added it to their dinners.

 

Sweet-Sommers VFW, in participation for the night, purchased 100 brats and 25 hot dogs from Morgan’s. Club 57 bought 60 brats and had wild rice, bacon and cheese and jalapeno cheddar.