Beer and fried meat afficionados know over 1,500 recipes befitting Oktoberfest, and making heads or tails of the regional German cuisine is a task only a native of Nuremberg or Frankfurt can solve. However, even the most experienced connoisseurs are at a loss when asked why Vienna sausages are a German specialty. We came up with the idea to introduce a team to such delicacies through cooking and tasting in the shape of a teambuilding session heavily flavoured with the Oktoberfest spice. The event was full of gusto, brightness and learning. Those who took part can now easily tell Bockwurst from Wiener and Bratwurst from Frankfurter.