Festbier Education 2015

I went on a festbier frenzy this year, tasting a total of twelve. Five were from Germany and seven from the US:

• Paulaner Oktoberfest Märzen
• Weihenstephaner Festbier
• Spaten Oktoberfest Ur-Märzen
• Hofbräu Oktoberfest
• Ayinger Oktober Fest-Märzen
• Sierra Nevada Oktoberfest
• Brooklyn Oktoberfest
• Victory Festbier
• Left Hand Oktoberfest Märzen Lager
• Sam Adams Oktoberfest
• Märzen Scorseze Oktoberfest Lager
• Berkshire Brewing Company Oktoberfest Lager

By German law, Oktoberfest beer includes any beer both following the Reinheitsgebot and brewed in Munich. So, it can really range in style, but is classically a Märzen style beer, sweet and malty, low hops with a rich mouth feel. My tasting ranged from the light blah of the Hofbräu Oktoberfest to the over-the-top dark and rich Berkshire Brewing Company Oktoberfest Lager.

The top beer of the group was the Ayinger, which was the best example of the style and a most wonderful malty, clean drinking joy. The best of the US beers was the Left Hand. It had all the characteristic malty richness and green bell pepper flavors I came to expect from the festbiers. The Berkshire is worth a special note. It was basically true to style but pushed over the top. Think double IPA compared to an IPA. It was probably my favorite beer of the bunch, but I never would have appreciated its differences without tasting the others. As a group, I found the US beers better since the German beers were uneven.

Here are a few notes on each beer:

Paulaner Oktoberfest Märzen - Malty, honey brown and crystal clear, slightly thin finish, rich on the back of the tongue, with caramel notes. A decent beer, but not noteworthy.

Weihenstephaner Festbier - Straw colored with an impressive, bright white and lacy head. It had tiny bubbles that tickled my tongue. Malty but not cloying, rich, full, chewy, not a bit watery. It finished with pepper flavors (both black pepper and bell pepper) that I found characteristic of the style.

Spaten Oktoberfest Ur-Märzen - Rusty apple brown, cloudy, thin head, ordinary, slightly malty, like Michelob. I'd pass on this.

Hofbräu Oktoberfest - Straw colored, light head, creamy, slight malt, not sweet but with a sweet
finish, a little sour, blah. Again, a pass.

Ayinger Oktober Fest-Märzen - Light brown, bright white head, malty with rich pepper flavors. This was the best of the set. If you can only have one, this is the one.

Sierra Nevada Oktoberfest - This is a collaboration with Brauhaus Riegele. Honey colored, full head, no lacing, malty, rich, green pepper, full bodied finish. Better than any of the German beers except Ayinger.

Brooklyn Oktoberfest - Brown, medium head that dissipates quickly, light malt flavor, tiny bubble effervescence, lighter bodied than average, slightly cloying finish, saccharine. I'd skip this one.

Victory Festbier - Brown, clear, lacy head, lightly malty and clean, but not rich enough. It was okay, but not great.

Left Hand Oktoberfest Märzen Lager - Dark brown with foamy head, malty, rich with green peppers. A good showing.

Sam Adams Oktoberfest - Honey brown with good malty flavors. This is a good, safe bet beer.

Märzen Scorseze Oktoberfest Lager - A good, safe beer, similar to the Sam Adams.

Berkshire Brewing Company Oktoberfest Lager - Amazingly interesting, true to style but pushed to 11 like a double IPA compared to an IPA style. Intensely creamy, malty and pepper flavors amped up
to the point of giving hops-like bittering.

Oktoberfest Celebration Meal with Friends

When I think about Oktoberfest, I think more about beer than food. We had friends over for an Oktoberfest meal recently. The beer I had was not worth a mention here, but oh my the food was great. Gail researched traditional Oktoberfest foods, we practiced the ones we weren't familiar with and made a feast of rich German dishes.

For an appetizer we made pretzels and a cheese dip loaded with butter, garlic and caraway seeds called obatzda. The pretzels were firm and chewy, but didn't hold enough cheese in each bite, which was probably okay because I would have eaten large amounts of that cheese if the pretzels had held it. Gail made some extra pretzels with cinnamon on them that were perfect as a light breakfast.

For dinner we made whiskey roast chicken, steckerlfisch, bratwurst, spaetzel with mushrooms, potato pancakes, tomatoes, and sauteed green beans with tomatoes. The vegetables were from Gail's garden. There probably aren't any legitimate Oktoberfest vegetables. We used trout for the steckerlfisch, and it was really amazing. I'm glad we practiced it once before. The first time it came out over-cooked, but this time worked out perfectly.

I made an apple strudel for dessert using the recipe from the Joy of Cooking. It was an awful lot of work, but it came out very well. The recipe says that an expert can stretch out the dough to a square yard. I was able to get about half of that, and can't imagine how it would be possible to get it that thin.