Its about time I added another style to our continuing beer education course
With the upcoming festivities, I thought I'd do Oktoberfest.
First, a few links:
Style Guidelines for Oktoberfest
Homebrewtalk.com wiki entry for Oktoberfest
The Jamil Show - Oktoberfest
History of the style
Before the days of refrigeration, European brewers brewed through the cooler seasons since it was too hot to control fermentation temperatures in the summer. The origin of Oktoberfest beer is in the Marzen, or March beer. This was typically the last beer brewed in the season and aged, or lagered until the fall. Oktoberfest as we know it was first brewed in Vienna in 1840. Spaten Brewery also brewed a similar beer. Oktoberfest is similar to Vienna Lager, however it uses a portion of Munich malt for a darker, maltier profile
Tasting This Beer
Originally, Oktoberfest was a low hopped malt focused beer. Today, the style seems to be getting lighter and dryer. What is served at Oktoberfest celebrations is, according to Jamil Zainasheff, more of a strong Munich Helles. Many breweries have begun producing a beer more true to its heritage.
Oktoberfest has an initial malt sweetness and a medium to low hop presence. Some toastiness is present, but any caramel flavors are inappropriate. This is not a big beer. While it is malt focused, it should be low enough in alcohol and dry enough to drink in quantity. e
There was already a thread about commercial examples. My favorites are Paulaner, Ayinger, Spaten and Great Lakes.
I pulled heavily from all the links at the beginning of the post. All citations come from:
Mosher, Randy. Tasting Beer. An Insiders Guide To the World's Greatest Drink. Storey Publishing. [/QUOTE]