2018 Oktoberfest Releases

Plenty of others are, too. It's only when it's a Festbier that it's seasonal.

 

You mean Hofbrau Oktoberfestbier right?

 

Right

 

The plot thickens...but in a good way!

Originally I e-mailed Ayinger, and they FINALLY got back to me, with good news.

"thank you for your inquiry and your interest in our Ayinger Beer.
The number means that the beer was bottled on the 118th day of 2018, it is a lot number.

Best Regards"

This means we can read Ayinger dates now! This was bottled April 28th, which jives with the distributor's bottling date of "late April".

Although I think she screwed up, the code on the bottle was L8116. So I assume that would be the 116th day of April?

 

You rated it a 4.02? I'm def. gonna get some then.

 

In the European calendar there’s more.

That’s why we can never figure out the imports’ bottling dates.

 

It's that !@#$ metric system I bet.

10 days in a week? 10 months in year? 1000 days in a year? I guess?

 

Seriously!*

*I actually like the metric system.

 

Ah, it's OK if you use it a lot and didn't grow up in the US working in a US industry that still used "US Standard" measurements. My favorite "metric" story...

So, I stopped after work at the local Polish deli (after buying beer at the liquor store, to keep it on topic) and ordered some ham steaks to be cut from a large ham in the case.

"I want them pretty thick, about 3/8" of inch..."

The Polish woman behind the counter laughed, did the "shoulder shrug/hands w/palms turned up" move that says, "I have no idea what you're talking about..." and said "Metric?"

Thinking quick, I figured, "Well, I want them a little over 1/3 of an inch and with around 25 millimeters in an inch..." but then I multiplied by 3 instead of dividing it and getting around 9mm and said - "75 millimeters."
"NO, NO..."
"Oh, yeah, 9! 9 millimeters!"

 

I grew up in the US, but I've worked in the Biopharmaceutical industry my entire career, and we use the metric system. I find it easier to use.

It just seems...cleaner to me.

 

Sorry that was sarcasm. But here are the ingredients from MillerCoors's website. I guess the oats are a nice touch as well. Prost!

Water, Barley Malt, Corn, Corn Syrup (Maltose), Oats, Yeast, Hops

 

https://www.millercoors.com/sites/millercoors/files/MC_Nutritional_Information.pdf

For the Pilsner Urquell ingredients--it says 'hop products' I wonder if that means hop extract?

 

According to an in-house employee newsletter, dated 2005 (and, unfortunately, no longer online):

You can see the pellets in the brewery tour video here.

 

Man. I got old ones. Mine is 108

 

I think the Ayinger is great again. The sweetest/richness is not as strong as the SN up front, but it is there thoughout. Nice amount of spicy bite midway, and what I would say is a very noticeable bitterness in the end. The most bitterness I have tasted in one so far. The toasted notes are more prominent in the Weihenstephaner Fest and the collab though

 

Ayinger was on the floor today as was Hacker Pschorr. I bought a 500 ml Ayinger, always try at least one. I've had maybe 4-5 so far this year and it's surprising how all over the place they are, lots of room for individual interpretation. The best so far was local, Red Oak is killer good.

 

You get toasted notes in the Weihenstephan Festbier? I get more of a honey/graham cracker-like sweetness from Pils malt (and pale Oktoberfests). I get more toasted notes from the amber Oktoberfests (like Ayinger).

Although I suppose I could be getting some toasted light bread notes from the pale versions. The amber being darker breads.