So many hit at once, I thought I would just combine them into a post. Fall seasonals are hitting the stores almost daily. Over the past week a some of the more well known Oktoberfests have arrived. Oktoberfest is also known as Marzen. Beer and refrigeration actually have an intimate history. Brewing of beer, and preserving of beer has greatly improved since refrigeration. Prior to the ability to refrigerate, brewing had to be suspended during the warmer months, because the beer would spoil in the heat. ( Cold inhibits bacterial growth.) More often than not, March was the last feasible month to brew (Marzen=March.) They were stored underground or in some form of cold storage until fall — Sept/October. Also, these versions had a higher alcohol content to keep over time. Fest beers are typically darker, malty, not as hoppy as IPA’s and some pales.
Here’s a rundown of the new releases:
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Red Brick – Octbeerfest. 5.7% ABV. 2010 marks first bottling run of this beer. Here’s my writeup on it. –> Red Brick Octobeerfest |
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Weihenstephaner – Festbier. 5.8% ABV, Bready, and sweet. Malty and light bodied. Very drinkable. Freising, Germany |
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Shiner – Oktoberfest. 2nd time this has been released by Spoetzl Brewing. First time under the label Shiner Oktoberfest. Here’s my earlier article on this beer. Shiner – Octoberfest |
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Ayinger – October Fest-Marzen. 5.8% ABV. Bready, malty German lager. Aying, Germany |
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Brooklyn – Octoberfest. 5.5% ABV. Slightly hoppy, slightly fruit. Coppery and malty. Brooklyn, NY |
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Bell’s Octoberfest – 5.5% ABV. Very clean, and light bodied. Caramel and light malts. Slightly sweet. Kalamazoo, MI |
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Left Hand – Oktoberfest. 6% ABV. Toffee, sweet malt. Hints of coffee and roasted malt. Longmont, CO |
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Leinenkugel’s – Oktoberfest. 5.1% ABV. Caramel & toffee. Hint of lemony hops. Chippewa Falls, WI |
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Sam Adams – Octoberfest. 5.4% ABV. Sweet and malty. Hint of caramel. Tastes like a maltier version of their lager. Boston, MA |
