Oktoberfests / Marzens

So, the intention of you prior post was: “Exactly, an original Maerzen should be dark brown.”?

Cheers!

 

Hands-down, Spaten's Marzen. I've tried quite a few and none compare.

 

Keep a look out for Hacker Pschorr Hubertus Maibock in half-liter swing tops (available for the first time in the US in bottles). It's been widely available in the Twin Cities. Also keep a look out for Ayinger Maibock on draught in April.

 

No bigee...it's just an Octoberfest

Until German and British brewers own up to stale, exported beer, not much will change here, IMHO.

 

Good news! Thanks.

 

I think ayinger octoberfest is year round, could be wrong though.

 

I really enjoyed the Augustiner Marzen I had at the monastery in Salzburg. It probably didn't hurt that the beer garden is beautiful and I was there with some good friends on vacation.

 

Since the Maß in the picture is standing on a table in Munich, I have the feeling freshness wasn't a worry -- and yeah, a Maß is a bigee.

Being in Nevada doesn't have anything to do with import freshness for you, does it? Most of the big name beers I see from Germany and the UK are pretty fresh... when I see them. But they're really being pushed off shelves by IPA -- uh, I mean, "craft beer" anymore these days.

 

Beers usually get "pushed" off the shelf for a reason...Octoberfest is a quaint style, but looses it's luster if not consumed in a tent in Munich surrounded by buxom, nubile frauleins during Octoberfest, IMHO

 

In your opinion. Märzen happens to be my favorite style, no matter where served. And I can tell you haven't been to Munich's Oktoberfest… not all of the servers are nubile Fräuleins, many are seasoned veterans who work 3 times as hard as the younger ones. Funny thing is, the beer still tastes as good when they bring it to your table, 15 or 20 liters at a time.

 

Sam Adams Oktoberfest is popular with BMC drinkers. I don't have numbers but my eyes tell me this is so in bars that have it on tap. I have also seen SA Oktoberfest stacked like Bud Light in retail stores and it's GWTW by Thanksgiving.

 

Not questioning your observations, but that seems difficult to believe with the big flavor, body, and color differences between Oktoberfest and BMC.

I can remember getting a Guinness draught a few years ago at a local hangout where the majority of beer sold is BMC. Said drinker next to me gave me the stereotypical line, "How do you drink that motor oil?" I don't think that guy would ever even try a Sam Octo.

OTOH -- I was charged with procuring beer for a company open house last fall and had to get a keg of Bud Light for one of the bosses and another boss (yeah, family biz) requested an Oktoberfest since it was that time of year. The Bud Light drinker took a chance (it was easy enough to throw away because he wasn't in a tavern) and actually liked the Spaten Oktoberfest. No telling how adventurous a BMC drinker will be!

 

You didnt mention anthing about a drinker, so how can he already be Said Drinker? It's impossible!

 

It's been said a million times, but Great Lakes makes a great one.

Jack's Abby Copper Legend was very tasty as well. Don't know traditional it is, but I enjoyed it nonetheless.

 

All in the Gestalt friend.

 

Over the years I've noticed that the Sam Adams Oktoberfest seems to be a beer that the BMC people will jump on. I think something super malty and sweet is probably an easier transition for many than something hoppy or sour.

For anyone who knows - how did the old big brand bocks sell? I've talked to lots of people that remember them fondly from the 60's and 70's and I always see the labels on display at Coors and AB. Were those old seasonal bocks big sellers or were they a niche?

 

I think it's the sweetness that does it. This is what originally turned me off to SA Octoberfest. I eventually warmed up to it, but at first it had an AAL-like sweetness that really dominated the malts.

As for my personal favorites:
1) Ayinger Oktober-Fest Maerzen
2) Victory Festbier
3) Rothaus Maerzen Export

Since I'm a youngin I wouldn't know about old-time bocks, but one only needs to look as far as the immense popularity of Shiner Bock to see that Bock is also popular with the BMC crowd.

 

Maybe @jesskidden knows?

Cheers!

 

Post-Repeal, the popularity of bocks rose and fell several times (immediately after Repeal, then again after WWII into the early 50's, a brief return in the 60's, etc). It's generally agreed that - save for WWII when they weren't brewed due to material shortages - that becoming too prevalent and on the market too long created customer apathy and the resulting lack of sales that caused the product being dropped by many breweries.

Traditionally bocks were on the market for a much shorter period that today's quarterly "seasonals" - ads usually suggested it would be available for "a few weeks" only. In 1936, P. Ballantine & Sons which had just became only the 5th US brewer to reach the million barrel mark, brewed only 20,000 bbl. of their bock, which they announced would only be available for 6 weeks.

It was also common for state or metro area brewers to agree on a specific date - a Bock Beer Day - for the mass release of all their bock beers. Below, for example, the joint NJ and NY brewers' organizations announcement ad.
(Click for large view)

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Interesting stuff! I swear that this year's Bock from August Schell was only in the cooler for three weeks, tops.

Per the OP, Summit Brewing has a crackin'-good one out now with their Unchained Fest Bier. Even if you prefer the old-fashioned Maerzen style to the more contemporary Wiesn style, this one will do the trick!