NEWPORT, Ky. — The love northern Kentuckians have for a popular German breakfast sausage has created a long-standing festival that’s been going on for over 20 years now. Goettafest kicked off the first of its two weekend-long celebrations in Newport.
Set along the scenic riverfront, Goettafest drew large crowds, despite the heat.
Kyle Lung was grilling up meat all weekend for the Cincinnati Grill. “We’ve got some Glier’s Metts and some Glier’s Goetta. We slice that up and we make a little Goetta egg and cheese sandwich — the original Goetta egg and cheese sandwich!” Lung said.
Lung says they’ve been coming to Glier’s Goettafast since the beginning. This year’s festival spans two weekends. For Lung, the first weekend was a scorcher, not just because of the weather. The heat coming off the grill makes it even hotter.
“A lot of water and this little rag has helped, honestly. And not thinking about it!” Lung said.
He’s not alone in trying to stave off the heat. Reubens is running their own Geottahaus, serving up many dishes featuring the signature sausage, including Goetta balls. They say they’ve been managing the extreme heat, too.
“A lot of water and a lot of fans,” said Daniel O’Connor, who works with Reubens.
Fans and air-conditioned tents were placed around the festival to help hungry foodies looking to grab a cool spot.
Dan Glier, president of Glier’s Meats, showcased some of the history behind the well-loved Goetta product. He says people come from all over to enjoy the festival each year. The attendance has grown through its 20-year history.
“Oh, the first time we thought maybe 6,000 people showed up. Now we’re probably at 200 to 250,000 people,” Glier said.
Lung says despite the heat, it’s the people who make the festival a fun even every year.
“It’s great to see new people coming in and the people that originally started it are still here. So it’s fun,” he said.
Glier’s Goettafest returns Aug. 3 for its second weekend. Glier says they’ll be adding in a Ferris wheel to add even more to the Goetta love.