2019 Imported Oktoberfests Blind Tasting

Awesome, glad you enjoyed! It's probably been my favorite Oktoberfest so far this year along with Benediktiner. But since I can get almost double the Benediktiner for half of the price I'll probably be buying more of that and less of the Ayinger.

 

Michael, I had a draft pint of Ayinger Oktoberfest this weekend and I really enjoyed drinking that beer. It was much better than what was sent last year (2018); for some reason 2018 was bad year for Ayinger.

Cheers!

 

I just had a draft as well. Wasn’t bad, maybe not quite what I remember. But probably not as bad as it has been the last few year’s.

It still didn’t have that depth in the malt character that I used to love. I have two bottles in my fridge to compare as well.

Good draft though, just not in my top tier. I think I prefer the Zero Gravity amber Oktoberfest I had last night.

 

Got the Hofbrau and Ayinger and consuming now! Gotta say . . . although I love the darker marzens, I was surprised to learn how tasty Hofbrau is this year. Very good!

 

I had a Hofbrauhaus Freising Festbier on tap a few nights ago. It seems fresh. I liked it but it didn't seemed like a festbier. In a blind taste test I might have labeled it as a Dortmunder style wise.
A Dortmunder thats on the heavy side. Oddly I enjoyed this one more than the other German fest beers on tap at the same time/place.

Which shows the point kinda made earlier in this thread that it appears the style is open with no solid style guide lines it appears

 

Had the bottled Ayinger when I got home, and I really liked it. Better than the draft. Up there as a favorite amber Oktoberfest so far this year.

I've had Spaten, H-P, Paulaner's Marzen, Copper Legend from Jack's Abby, Sierra Nevada's collab., Idle Hands' Brocktoberfest and Zero Gravity (I've only had one Zero Gravity, but this might be my favorite amber Oktoberfest).

I also had the Rothaus Marzen which said "amber" in the description, but looked more like the Pils to me.

 

I’ve been been having trouble locating Oktoberfests lately, either import or local craft. The only German one I’ve seen in stores so far is HB’s, but even that might be old. Haven’t even seen many local labels lately. I guess it’s this city’s patchy distribution and the fact that these stores have so many beers rotting on shelves that never get purchased, so they never restock.

 

I've had their Green State Lager a few times and really liked it. Going to seek out the Oktoberfest. Do you know if they can it or is it draft only?

 

Hello all...new guy here. This is an interesting topic because I just helped brew two "Octoberfest" beers....and in doing so I became enlightened to the history of this style and the BJCP interpretation. If I remember correctly, BJCP no longer classifies Octoberfest, but rather has a Marzen (forgive the missing dots) and Festbier. Marzen is the caramel malty amber style and Festbier is a bit cleaner, lighter, and bready (my impression). The "Oc(k)toberfest" name has been applied to both styles but to me they are very different. If anyone is in the Pittsburgh area...stop by Conny Creek Brewing and try both!

 

4 packs of 16 oz. cans.

And yup, Green State is solid as well.

 

An amber Oktoberfest shouldn't have caramel flavors. To my palate, what I consider a "proper" amber Oktoberfest will have toasted bread flavors, specifically darker breads. While the pale version will be bready (as you stated) but perhaps a bit sweeter, and more like lighter breads, such as biscuits, and perhaps some graham cracker sweetness as well.

 

Below is from the comments section of the Märzen beer category of the BJCP style guidelines; you will see the word “Oktoberfest” mentioned many times.

“Comments: Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are most often labeled Oktoberfest. American craft versions of Oktoberfest are generally based on this style, and most Americans will recognize this beer as Oktoberfest. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a pale Märzen by these terms.”

The term of “Oktoberfest” to describe a beer style is ‘alive and well’ despite the category names selected by the BJCP.

Cheers!

 

You might be interested in knowing that for the European Beer Star Award categories (emphasis in bold by me):

“Malt character: slightly roasted rather than strongly caramel (though a low level of light caramel is acceptable)”

Cheers!

 

Agree...should not be caramel flavor...although I get a lot of this in domestic offerings.

 

I really enjoy their lagers, too.

For the Oktoberfest, it looks like it's available in NY, but I didn't see any listings for NJ yet.

 

Interesting. The BJCP sort of states the same thing by their use of the word "noticeable".

I would argue there's no need for caramel malts in this style, but I can also see people confusing darker/sweet bread flavors with caramel.

"Flavor: Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile."

 

There can be some kettle caramelization from a long boil or the decoction process, but that quality is a lot more subtle than caramel malt.

 

they probably just added that acceptability claim bc sam adams lobbied them to do so.

 

The Brewers Association style guideline also states:

“Low level caramel character is acceptable.”

Cheers!

 

ok. that was *definitely* sam adams' work