Oktoberfest Butchery Workshop: Bratwurst, Beer & More

Celebrate the flavors of fall with our Oktoberfest Bratwurst Workshop—a lively, hands-on class that blends traditional butchery, classic sausage-making, and a hearty shared meal.

Led by our on-site butcher, Thomas Coss, the workshop begins with a half-hog breakdown, offering a behind-the-scenes look at how different cuts are used and why they matter. From there, Thomas will lead a bratwurst-making demonstration, walking through seasoning, grinding, and technique while sharing the history and hallmarks of a great Oktoberfest-style brat.

After the demo, we’ll gather around the table for a festive meal featuring bratwurst, smoked ham hock, and spätzle, served alongside farm-made sauerkraut and thoughtfully chosen local beers that complement the meal and the season.

Perfect for fall food lovers and Oktoberfest fans alike, this workshop is all about craft, comfort, and community—Carnation Farms style.

About our Butcher: Instructor Thomas Coss is a butcher and chef with over a decade of experience working with local farms and ranches in the PNW. He specializes in nose-to-tail butchery with a focus on ethical sourcing. His expertise has been a welcome addition to our culinary team. You most likely have tasted his work for yourself in our Farm-Cured Beef Jerky, Farm Meatballs, Smashburgers, and more!

About the Pork: We source the pork for our sausage and bacon class from Hogstead Farms, a Washington-based family farm known for raising animals with care, patience, and respect for the land. Their hogs are pasture-raised and thoughtfully managed, resulting in pork with exceptional flavor and integrity.

Hogstead Farms is deeply committed to regenerative and humane farming practices, prioritizing animal welfare, soil health, and responsible land stewardship. It’s a partnership we’re proud of—connecting our butchery classes to farmers who share our values and help us tell a more complete story about where our food comes from.

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Host or Publisher Carnation Farms