Not a Cincy native but I lived there 14 years and came to love Goetta.

Slice it into roughly one quarter inch thick pieces. Fry it up like sausage, browning each side a bit. It is a bit more coarse than sausage because of the pin oats in it but it is great with a couple fried eggs. Don't worry, most of the lard part fries out of it. Kind of like a compact hash brown.

Never had it with beer, although it was a regular ingredient of a post drinking night early morning breakfast.

D@mn. Now you got me hungry for some, and I don't have any in my freezer right now.

jeff