Best 2017 Oktoberfest, So Far

I'd be curious what this beer tastes like, but assuming it's hopped like most fresh hop ales, on paper this sounds terrible.

 

Yeah, those tastebuds are funny that way. That reset you mention also appears to be the only known way of eliminating the effects of Lupululin Threshold Shift (LTS).

https://www.homebrewersassociation.org/how-to-brew/lupulin-threshold/

 

while I have known about LTS, and my reset wasn't intended to change my taste in beer but rather broaden my horizons, I was amazed by the change in flavor perceptions. While I still enjoy hoppy and bitter beer, I find other options to be better these days. I equate it to eating spicy food, everything else tastes bland when you're expecting that capsaicin.

 

Have only had the Weihnenstephaner and Sierra Nevada so far this year. Both excellent but the Weihnstephaner gets the nod for me in this match up. I have learned I like the fest style slightly more than amber over the years. Great style overall. Glad it gets a lot of love every fall.

 

The thing is, I don't like the big push toward more and more hops either, but to start slamming beers that barely use hops is ridiculous -- hops are a part of most beers' recipes and should be apparent to some extent, a full assault on hop use is insane.

To that, drinking a Spaten Okto right now -- any hop character is right inline to the style; malts dominate (quite nicely in a toasted, melanoidin, bready way), hops help to keep the beer from becoming an ESB -- nicely spicy and crisp in the finish without overpowering.

 

Do you consider ESB to be a more malt-forward style than märzen?

 

great lakes and ayinger plus sierra Nevada's probably in that order

 

@FBarber, yes, indeed you can limit who sees your profile stats.

 

Not necessarily, but ESB tends to be sweet from start to finish where (Amber) Märzen starts sweet and finishes dry. Thus my comment of spicy noble hops keeping a Märzen's sweetness in check.

 

Are you saying it's not necessarily the hops that keep the Märzen dry in the finish, but the types of hops?

As in, the spicy Noble hops cut the heavy, sweet and bready malt profile of the Märzen. And the softer, earthy English hops simply complement the caramel sweetness of an ESB?

 

Well, I've had many more Märzen-style festbiers than ESBs, but have enjoyed exemplars of both and I'm not sure I agree. But I suppose I should do a head to head comparison of a Spaten Okto and a Fuller's ESB to verify your perception.

 

I was more hung up on yeast profile and esters.

 

No, just commenting on another difference between ESB and Märzen.

Other hops could be used (and have been), but the beer probably wouldn't taste as "traditional" as using noble hops.

It's possible they can, but the sweetness of an ESB has more to do with malt and overall brewing of the beer than just hop accent.

 

Not sure just what you're not agreeing with...

All in the interest of science! But yes, try the two side-by-side, it's a good way to understand differences and similarities.

 

I really try to love this beer I really do, every year I buy a few of the larger bottles. It's malty and creamy up front and I do like that, but on the backend it needs just a bit more hops to clean my palate and clean up the beer a bit. It just carries the malt from start to finish and I thinks it's a bit heavy in doing so.

 

i used to love the immediacy of the malt flavors from Ayinger's beers (and specifically their house yeast). Now, in both my drinking and my brewing, I prefer the more rounded character that the basic Weihenstephan yeast strain provides. Not as instant a gratification, but cleans up more and rounds things out perfectly if you give it care and time.

 

I know what you mean. I like the new Sierra Nevada collab for that very reason. What I really like about the Ayinger is a sort of lightness that works within the deep maltiness. I personally never look for these beers to finish crisp with hops. I love the herbal aspect in the middle that freshens it up enough for my palate.

 

I've gotten off to a slow start with Oktoberfests, didn't have my first until last Saturday (O-fest Day 1, apropos). So far I've had one of each style (märzen, weis'n) – Narragansset Fest and this year's SN/Miltenberger collab. I've got those and Paulaner (weis'n), Ayinger, and Jack's Abby Copper Legend to choose from tonight.

 

It's definitely not a bad beer, by I do prefer crisp and clean. Wish Mectoberfest was not held hostage in Charlotte.