Octoberfest Lager
Raccoon River Brewing Company

See-throughable tawny with a small golden beige cap that ultimately dropped to an unbroken film on the surface of the beer and left abstract patterns of thin, blurry lace. A better than average look to be sure, especially for a bar pour.

The nose was on the hesitant side and consisted of little more than spicy malt. Yeah, I know that malt isn't spicy (unless it's rye malt), but there was very little to go on. Sometimes when I go back to the aroma after getting deeper into the pint, I can pick up some nuances that eluded me initially. Not this time.

Oktoberfest Lager was surprisingly bold. I wasn't thrilled with it during the first few ounces, but it grew on me over time. The focal point of the flavor profile was significantly toasted caramel malt and earthy Munich malt. In fact, it was so significantly toasted that chocolate notes came through loud and clear, something that I don't think I've experienced in a marzen before. At least not to that extent.

The beer was significantly spicy as well, although I'm not sure what was responsible for that characteristic. It seemed, at times, as if peppery alcohol was present. I suppose it was possible, given the ABV, but I doubt it. Rye? Cinnamon? None of those really fits.

Bitter easily outpaced sweet. The finish tended toward dry and was as crisp as a gleaming, juicy Rome Beauty fresh off the tree. The mouthfeel was light, not thin, and the carbonation was just short of fizzy. It wasn't the world's greatest mouthfeel, but it was doable

This seasonal almost won me over with boldness. With a tweak here and a tweak there, it could have been really good. Octoberfest Lager didn't quite hit all the right notes, but it was still an enjoyable pint as I found myself lingering at the Raccoon River bar before going back out into the invigorating chill of a windy autumn evening, a few early-fallen leaves scuttering and scurrying around my feet.