Oktoberfests / Marzens

The Spaten Maibock used to be very popular around Chicago, but it just dried up. Makes me think we were the only area drinking it because Spaten stopped bottle imports then keg imports. My review of it was the last time I saw it in the area -- great stuff.

No reason other than the switch-over of importers. Are you seeing it available from the AB-InBev importer, or do your lists still show Spaten USA?

This is not snarky or troll-bating in any way, I'm seriously interested in what the new importer is doing with the beer. I don't see it around Northern Illinois too much these days, and I miss it!

 

We've seen a little bit of that, too. Those paper-covered 12-packs of Spaten Original were a regular item for me. Plus, they were almost always fresh. Right around when their labels changed is when I stopped seeing those 12-packs. Ditto with Lowenbrau. It used to be everywhere. I prefer the Spaten hell, but I would change it up. I don't know if I've seen any at all lately, let alone those covered packs. Since both are in green bottles - I'm very, very hesitant to buy them unless they're right off the truck.

 

I am seeing Spaten from the AB-InBev importer. It sells very well, as do all Belgian and German beers in south Texas (a ton of Duetsche speakers here that stay with what they know). Doesn't hang around long.

 

Exactly, a traditional Maerzen should be dark brown.

 

[QUOTE="kzoobrew, post: 2240870, member: 77815Let's be honest, talking about a well crafted, perfectly balanced lager is not going to hold many peoples attention. This is not because they don't appreciate such a beer, its because its kinda boring. [/QUOTE]
I totally disagree: subtle does not equal boring. I'd take a a Bayericsher Anstich Augustiner Helles over an over the top Imperial Stout any day of the week.

 

I notice that brewers and homebrewers who have learned and brewed subtle styles like Marzen, Helles Lager, Czech Pils, Kolsch, etc have a much heightened appreciation for these brews. For me, at least, when I drink styles like these I deconstruct the beer and wonder what water profile they used, if they decoction mashed, how long they lagered for, yeast propogation and health. As easy as it is to recognize flaws in the 'subtle' styles, it's just as easy to recognize perfection. Flensburger Gold til I die!

 

I agree, subtle does not equal boring. The point that I was attempting to make is that conversation regarding subtle, meticulously crafted beers is not going to draw a crowd. The topic will be a bit bland to most. As @herrburgess mentioned earlier, these beers are much more interesting to drink than to discuss, which is even more true in the context of BA forums.

 

Nope. That would incorrect, at least to my eyes

 

He means 'Traditional' in the literal, historical sense- as opposed to the more modern (although also 'traditional' at this point) Pale Marzens. The Amber ones you are thinking of are somewhere in between, at least in Munich.

 

Their batch last year and the year before was a disappointment for me personally. Unbalanced and not enough flavor.

 

I found Ayingers is probably my favorite.

 

I love Oktoberfests. They are perfect for the fall season.
Great Lakes, Paulaner and Sam Adams are three favorites that come to mind.

Lagers in general seem to be less highly rated on BA.

 

I went looking for Maibocks this past weekend, and was at a store where they tend to know their stuff. From what I was told, there just aren't that many coming in from Germany over the past few years- not that many German seasonals at all, really. Too much competition from American brewers lately (in terms of shelf space, at least ), and they just didn't leave the warehouse a lot of the time. This guy could only name Einbecker and Hofbrau as being available at this point.

From what he said about Spaten, the importer changeover seemed to happen just during Oktoberfest season, and he missed out this year because of it. This is a beer that he will order by the pallet, so it really sent him scrambling at the last minute for substitutes. The regular beers seem to be flowing at this point, though.

 

Whats the deal with some oktoberfests I see on the shelves being ales? I know theres a few that are ales and not lagers.. Anyone have any idea?

 

Most likely it's the 'one label fits all' scenario. In some states, like Texas, beers over a certain percentage of alcohol will have to be labeled 'Ale', regardless of how it was fermented and conditioned. Some German labels carry that distinction, even though the beers are lagers.

You may also have seen Erdinger Oktoberfest, which is a seasonal hefeweizen-style 'festbier' that could also be called an 'Ale' depending on how you look at things.

 

Simple: Not many of them are rare enough to make the top 250.

 

Could be, but the AB-InBev importer was allowed to use up the old Spaten USA labels that Spaten still had on hand (thanks to JessK for that info), so that changeover line is blurred.

I hardly saw it in my area, but happened to be one county over (different distros in different counties around here) and one store had those pallets you speak of. Hate to go 30 miles out of my way to buy beer that ought to be readily available. I need to find the phone number of the local distributor and start weekly queries.

 

What evidence do you base that opinion on? The original Märzens of the 18th century were all dark brown. Amber Märzen is a relatively recent invention.

 

Ron, what does the word “traditional” mean to you?

Cheers!

 

Anything you want it to. "Original" might have been a better choice of adjective.