Oktoberfest Biers

It's September, time for Oktoberfest beers.

A direct descendant of Vienna Ambers which were developed by Anton Dreher in Vienna in 1841 as the first popular lager beer.

In March, 1871 Josef Sedlmayr, owner of the Franziskaner/Spaten brewery in Munich, brewed a Vienna Amber for the first time in Bavaria. It lagered until September when he had a public-relations oriented tasting which proved quite successful. Sedlmayr called this beer Märzen and it became very popular at Munich's Oktoberfest celebration. It's said his Märzen was first sold at the Oktoberfest of 1872 when the brewery ran out of other beers.

A strong beer brewed in March was suitable for a long lagering time and would be ready for the early autumn season before brewing started again with the coming of cooler weather.

From this 19th century start, Märzens brewed in Germany have evolved into slightly stronger beers with less red color and are now quite lacking in the amber color they originally had. It's no longer aged for 6 months, more like 6 weeks, but, with more modern technology, that doesn't alter the characteristics significantly.

One change in technology is the "decoction mash" which involves an early boiling of some of the beer, giving a richer, maltier, result.

The term Oktoberfestbier is only allowed to be used by the 6 big breweries within Munich. All others are Oktoberfest style beers. Versions of Oktoberfests that Germany exports are usually maltier and deeper in color than Märzens but the two are really the same within Germany.

French breweries call their Märzen "biere du Mars".

Native Territory	Munich, Bavaria, Germany Autumn seasonal.
Color (SRM)	Copper to orangish amber. (7 - 14).
Head	White and frothy.
Aromas	Some rich malt. Often toasty. Very little hop aroma.
Flavors	Mainly complex toasty malt.
Finish	Balanced drying spicy Noble hop in the aftertaste.
Mouthfeel	Medium body tending toward creaminess with softness from the water.
Carbonation	Moderate - does not get in the way.
Alcohol	Not noticeable in the mouth. 5.0 - 6.2% ABV.
Bitterness (IBU)	Spicy bitterness from Noble hops comes in late. (20-28)
Serving	German-style stein or other handled mug. Glass is normally used to show off the color. Munich's favorite glass is a 1-liter mass.
Malts	Vienna, Munich. Sometimes a touch of Caramel malt.
Hops	Noble hops such as Saaz for spiciness.
Yeast	Oktoberfest blend of yeasts.
Related Styles	Vienna Ambers beers are similar but usually redder and lighter in alcohol.
Notes	Some brewers use Caramel malts for added color. Munich's water is substantially lower in Calcium and Sulfates than the water of Vienna. This is a major factor in the difference between the two beers.

 

Bob's Pick	Augustiner Oktoberfest Bier - Munich mega-brewery - Crisp taste in a creamy body. Respected by the locals as the best at the fest.
Rare Gems	Wiltse's Brew Pub Oktoberfest - Oscoda, MI - Darkish red. Malty with a slight sweetness but well balanced. Carbonation comes through. Sudwerk Privatbrauerei Hübsch Märzen - Davis, CA brewpub - Rich with a slight apple background.
Widely Available	Ayinger, Hacker-Pschorr, Hofbräu, Paulaner, and Spaten all make authentic export Oktoberfest beers. Just about every brewery in Indiana will be putting out an Oktoberfest this month (if they aren't already).

Oktoberfest Events in Indiana (at least those that feature beer):

• Thurs, Sept 2: Oktoberfest Tapping. Sun King, Indy. 6pm
• Thurs, Sept 2: Oktoberfest Beer Tasting. Big Red Liquors, Bloomington. 6-8pm
• Tues, Sept 7: Tapping of Oktoberfest at Ram Fishers. 6:30pm
• Thurs, Sept 9 – Sun, Sept 12: German Park Oktoberfest, Indy
• Sat, Sept 11: Mad Anthony Oktobeerfest. Fort Wayne. $25. 2-6pm
• Mon, Sept 13: Granite City Oktoberfest Mug Club Party. Ft. Wayne, Mishawaka, Indy.
• Thurs, Sept 16: Tapping of Rocktoberfest at both Indy Rock Bottoms. 6pm
• Thurs, Sept 16: Feast of Fall Beers - Tasting. Keg Liquors, Clarksville. 5-8pm. Free. 20 O'fests.
• Sat, Sept 18: Back Road Fall Fest, LaPorte.The Ein Prosit Band with the Alphorngruppe will be back. Chuck is brewing Double Back Autumn Ale for the occasion.
• Sat, Sept 18: Oaktoberfest party. Noon-4pm. Oaken Barrel, Greenwood

 

Typical 5-gallon (US) recipe

Grains	8 lb German Pils malt 3.25 lb Munich malt .75 lb Crystal 90L malt .75 lb Crystal 40L malt .75 lb Crystal 10L malt
Adjuncts, Fruit, Spices	None
Hops	2 oz Saaz hops boiled for 60 minutes 1.25 oz Saaz hops at boiled for 30 minutes 1 oz Styrian Goldings at end of boil
Yeast	Munich Lager yeast
Mash	Single Decoction.
Boil time	90 minutes A 40% decoction mash for 30 minutes
OG / FG	1052 / 1014

 

Augustiner tent at Oktoberfest

Hacker-Pschorr tent at Oktoberfest