Festive foods take on new meaning when made with serious beer. And who doesn’t enjoy freshly fried battered onion rings? Especially when they’re made with a rich, malt-forward Oktoberfest lager.

This tasty dish works best with a darker beer, which can encompass a whole spectrum of styles, including Amber Ales, Schwarzbier, Bock, Doppelbock, and Munich Dunkel lagers

But as we are entering into Oktoberfest season we went with Firestone Walker’s 2025 Oaktoberfest Oak Aged Lager a robust 5.2% ABV barrel-aged tribute to both European tradition and California innovation.

This year’s variation was cold lagered in French oak barrels inherited from a Napa Valley winery. The barrels were previously used to mature the winery’s acclaimed Cabernet Sauvignon. The oak-barrel lagering allows for an even smoother texture, all while remaining true to the beer’s crisp malt profile and hints of noble hops.

So let’s do this!

Firestone Oaktoberfest Battered Onion Rings

Ingredients:

• 2 large yellow or Vidalia onions, cut into ½-inch rings
• 1 cup all-purpose flour (plus ½ cup for dredging)
• ½ cup cornstarch
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon smoked paprika (optional, for depth)
• 12 oz  Firestone Oaktoberfest Oak Aged Lager
• Vegetable oil, for frying

(Courtesy Firestone Walker)

Instructions:

1. Prep the onions
   • Slice onions into thick rings and separate them.
   • Soak in ice water for 10 minutes (helps with crunch), then pat dry.
2. Heat oil
   • In a deep pot or fryer, heat oil to 350°F (175°C).
3. Make the batter
   • In a large mixing bowl, whisk flour, cornstarch, baking powder, salt, pepper, and smoked paprika.
   • Slowly whisk in the Oktoberfest beer until smooth. Batter should be slightly thick but still flow easily (like pancake batter).
4. Dredge & dip
   • Lightly coat onion rings in reserved flour to help the batter stick.
   • Dip rings into the batter, letting excess drip off.
5. Fry
   • Fry onion rings in small batches until deep golden brown, 2–3 minutes.
   • Drain on a wire rack or paper towels.
6. Serve
   • Sprinkle lightly with flaky salt.
   • Pair with a malty mustard dip or beer cheese sauce.

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