This year marks the 200th anniversary of the world-famous Oktoberfest in Munich, Germany. What started in 1810 as a celebration of a royal marriage has turned into one of the world’s largest beer-drinking festivals.

The Oktoberfest typically starts the third week in September and runs until the first Sunday in October. During that time, hundreds of thousands of patrons participate in Oktoberfest activities.

The celebration has become so popular that reservations are needed to attend the German beer garden tents that are featured throughout the town of Munich.

The event has also spread to other areas of the world, including several local celebrations of Oktoberfest in the metro Detroit area.

For the past 40 years, the German American Marksmanship Club, which iDeutsch-Amerikanischer Schützenverein (DASV) in German, has held a one day celebration in honor of the original festival.

The DASV is an organization committed to preserving the German culture. The majority of the members of the DASV hail from Germany or are of German heritage.

The club consolidates three weeks of celebration into one evening of traditional German food, drinks, dancing and attire. This year’s celebration took place on Sept. 17.

Some ladies wore the traditional German attire, called the dirndl, which consists of a bodice/blouse, full-length skirt and apron. The colorful attire has been popular in southern Germany since the 1870s.

Gentlemen who opted for traditional dress wore Lederhosen, which are shorts that are typically made of leather and have attached suspenders. A few also wore an Oktoberfest hat decorated with special pins picked by the owner.

A large part of any German celebration is the food.

The kitchen at the DASV served all the favorites of the traditional German menu: Sauerkraut, potato salad (oil and vinegar-based) bratwurst, knockwurst, salt sticks, landjagers and, of course, torts and cakes.

Peter Hoffmann, a member of the DASV since 1967 and a well-practiced chef when it comes to German cooking, has primarily done all the cooking for the DASV since their restaurant closed in 1996.

Hoffmann and his brother Ted have largely been the driving force behind the DASV’s cuisine, especially for Oktoberfest.

Hoffman said that during the Oktoberfest this year, the club went through 120 lbs. of potatoes, 90 lbs. of sauerkraut, 20 dozen salt sticks, 200 lbs. of sausage, 30 lbs. of Landjagers, and about 400 rolls.

According to Hoffman, there was no estimate of the amount of beer consumed during the festivities.

Hoffmann was born in Görlitz, Germany, and immigrated in 1964 to Michigan.

“Germans are like plants, they stick where they go,” Hoffmann said.

Hoffman said having the traditional Oktoberfest celebration each year is important to him and to other Germans living in the area.

“I love having the Oktoberfest so that others can learn some of the German traditions,” Hoffmann said, “Also having a beer and listening to the music once all the cooking is done.”

Those who missed the DASV Oktoberfest activities can still attend other local Oktoberfest events.

Rochester Mills Brewing Co. is hosting its annual Oktoberfest celebration on Sept. 25 and 26. Along with classic German cuisine, the brewery will offer some of their seasonal brewery flavors such as Oktoberfest, Water Street Wheat, and Harvest Lite.

The Rochester Mills’ Oktoberfest is more family-friendly. It includes carnival games, moon walks and even pony rides. Admission is $5 for adults ,and all proceeds go to the Make-A-Wish Foundation. Oktoberfest at the Mills will feature traditional polka bands and other entertainment.

The Detroit Beer Co. on Broadway in downtown Detroit is also rolling out a special wheat beer just for the Oktoberfest season.