Weihenstephan Festbier is underrated on BA scale

One might also argue, as I recently read (from about a month ago?), and agree is possible, that German beers bottled almost 3 months before local American versions could suffer a freshness penalty.

Although obviously this doesn’t apply if comparing two German-brewed “sub-styles” against each other.

 

I had this beer for the first time recently at a Buffalo Wild Wings and it was something of a revolution. Great flavor and feel and low ABV. Went back to it a few weeks later and it was just as good. I know I like it better than others but at only 6% over deviation, can’t say it’s underrated.

 

I’d say Mctoberfest from OMB as an example has a big advantage over its imported brothers. If we’re lucky they’re only 3 months old, most likely a bit older. I’d take 10 day old beer over one 3-4 months old, that imo is a big advantage. I’ve never had a fresh German beer, as I’ve never been to Germany. Some of these American breweries the head brewer is likely educated in Germany, trained in Germany, with extensive time with hands on. So I’d trust they’re as authentic as it can get.

 

Training and execution are two different animals.

 

I assume by this you mean German Oktoberfests. I think Ive dated them as between May and July (and I was using the latter). And yes, I agree I'd rather have the fresher beer. Although there is something in the older German Oktoberfests, based on my review from last year, that local brewers seem to just miss on - and if I had to categorize it, I'd say it's a cleaner feel.

True, but one might argue that one begets another better than "winging it"

 

Absolutely. But once you figure out the local dynamics the 10 years you brewed in Germany are ingrained, you know what it’s supposed to be so you make it that. By dynamics I’m talking components here, local water, hops, malts, yeast. No idea if in Germany the water is conditioned, I don’t understand the science behind the beers. There’s always a learning curve I suppose, brewing in Munich is much different than Whitsett NC, and their head brewer meets those criteria, he’s trained from Munich.

 

likely? I’m not so sure. do you know any personally? Is OMB? I’m sure there is a lot I don’t know about this topic but the only Europe ties I know of locally are troegs and victory, I’m guessing others that opened around the same time probably may too. I’m sure I’m missing some (maybe a lot) but I don’t think that many of the newer breweries have German/European training these days.

 

I have found one or two American Oktoberfests that tasted like the beers I had in Germany. Dynamics, as you call it, are definitely a big part of it -- as are the execution I mentioned above -- and it's just not happening here in the States all that much.

And FWIW, the couple of beers I mentioned were made at 2 very small breweries; one by a German-trained brewmaster, the other by a self-trained, home-brewer turned pro with a great attention to detail.

And yeah, they were both better than Mecktoberfest (which is my highest rated Okto, before you jump on me -- I just wasn't rating when I was lucky enough to sample the other two).

*Bit of an edit -- I just recalled a third, Fest-style that was perfect in its first rendition -- brewed by an American-trained brewmaster with a love of German styles. Sadly, it's no longer brewed.

 

I’m over my head here I’ve never had the pleasure of drinking fresh beer from Germany. What the difference between what you had in Germany and say OMB? I’d love to compare fresh to fresh, maybe it just comes back to an individual head brewers skill... and instincts. Don’t know.

 

The local guys here are legit, they schooled in Germany, worked there for a decade then they’re here. I can’t speak for all obviously, but Old Meck and Red Oak are completely legit. They don’t try and copy, they brew what they know.

 

It's a malt character that few Ami breweries seem to be able to duplicate. A lot of it has to do with malt choice and a lot of it has to do with process -- or both.

I'll have to check my Meck review, I know they came close (as my review attests), but it still wasn't as good as those German beers -- to me.

*Just looked at my review and it was what I thought I remembered; a nutty character I never tasted in the maltier German brews I had there.

That said, I have tasted it in a few recent imports, so it may be a regional character from certain barley -- but I'm not that versed in German varietals.

 

That’s cool! I would love to check them out if I’m ever in NC. Just looked up old meck, man that beer garden looks awesome. Red oak looks like an awesome atmosphere too. Cool stuff.

 

They are also the Bavarian State brewing school, so the students would learn many styles.

 

Barke Pilsner malt and decoctions. Learned that on a brewing forum from a guy who went to brewing school there.

 

While I don't disagree, there are probably other malts besides Barke too, don't you think? I remember HB Dunkel being just rich with that big melanoidin character.

Or were you talking about that nuttiness?

 

Barke is said to be favored by the Munich Brewers. Another variety off the top of my head is Steffi.

I've homebrewed with Barke Pils, and it does have a good flavor. I've not brewed with Barke Vienna or Munich, yet. I have some Barke Munich for an up comming brew.

 

Old Meck is on 4 acres in Charlotte, 4 acres in a city? It’s ridiculous. Red Oak is great too, but I prefer Old Meck beers.

 

Brauhaus Schmitz in Philly does specialty drafts this time of year, I wish they weren’t 7 hours away.