Football Beer

was thinking of doing something along the lines of that northern brewer patersbier for football season..

 

I'm with Brees6221 on this, always IPA for me on game day. However a nice pale ale is good for the beginning of football season, then maybe a pumpkin or Oktoberfest for mid season, then a brown, winter warmer or nice spiced ale come close to playoff time. Better get brewing.

 

Seeing that you are thinking Brown Ale, brew one! Or you could brew an Altbier! So many choices,so little time! Have fun!

 

I would say a nice IPA or Amber ale would fit the bill. I would go more towards something that goes well with the food I would prepare for an afternoon of football.

 

Oktoberfest or Bock for Saturdays.
Munich Helles or Blonde Ale for Sundays.

It's called compromise, folks.

 

My pumpkin mild is my go-to football beer. Under 4%, a fall style, and fun to drink for hours on end. Also, smoked mild (10-20% of grist is Briess cherrywood smoked malt) is pretty killer as well.

 

I'd have to agree, but if you're going to do an Oktoberfest, you really need to start it in the spring or early summer. I'd go with a Duesseldorfer Alt. Basically a hoppy Oktoberfest (or a malty IPA), but it can be done and ready within about 6-7 weeks. Generally a crowd pleaser, but not a very common style.

 

I've had lagers shape up in 2 months before. I just overpitch.

 

True, I actually brewed a Bavarian Helles and a Czech Pils about two months ago that should be ready to drink in a couple weeks. I have heard though, (although I have yet to attempt an Oktoberfest myself), that Oktoberfests ideally should be started in March/April; not so much to properly carb. up, but because the flavors for this style need to mellow out a bit longer during the lagering process.

In any case, if it can be done in that short of a time frame, all the better! Gives me hope that I can pull one off in time for fall yet this year!

 

I'm in the same boat. I'll need to start mine but I don't see it happening for another 3 weeks. I'll race you to the finish line?

 

You're on, let's do this!

 

That sounds really tasty. Although reading the BJCP description, seems like a lot of work too (step or decoction mash? Work!).

RABC's brewer's cut altbier is pretty darn tasty, I've drank about eight sixers of it since it came out. Not sure which category it'd be in tho. In reality, this would be a derail, because it's not at all what I would consider when it comes to football beer choices.

 

They are really good, and a great middle ground that would appease just about anyone. You get the malt backbone of an Oktoberfest plus the hop bitterness of an IPA. While it's technically an ale, it could fall into that weird "hybrid" category, similar to a Koelsch, because it does best if you give it a cold lagering period either in the secondary or after bottling. It does require a few extra weeks for the flavors to marry and mellow out a bit, but still wouldn't take as long as a true Oktoberfest Maerzen.

Can't really speak to the "work" side of it, since I'm still kinda a noob at this, and am still working with extracts, but you can go above & beyond the standard alt recipes and get creative. In Duesseldorf, usually once a year, the local brewers will release a secret batch called Sticke, wherein they will double down on the hops and malt. I guess you could consider this an "Imperial Alt," but its a seriously good beer if you're looking for something less sessionable.