You know what that means – a chill in the air, brilliant colors all around, and Oktoberfest - the world's largest beer festival.
The 175th Oktoberfest celebration runs from September 20 until October 5.
The tradition developed as a celebration of the marriage of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese on October 12, 1810. Citizens were invited to the festivities originally held over five days on the fields in front of Munich's city gates. The main event of the original Oktoberfest was a grand horse race. The festival was eventually moved to September allowing for better weather.
It's all about the beer and ponies people.
If you are lucky enough to have a decent beer selection nearby you can't help but notice the plethora of Oktoberfest beers coming onto the market. These medium to high ABV lagers were originally brewed in March (Märzen) and kept in cold storage until the fall.
According to the Beer Judge Style Guidelines, Oktoberfest is category 3B (European Amber Lager)classified as being “Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.”
It's the beer that got me into home brewing. The beer we brewed for the first Brew-Ha-Ha. It holds a special place in my heart and stomach.
Some commercial examples are Paulaner Oktoberfest, and Ayinger Oktoberfest-Märzen on the import front and Victory Festbier, and Great Lakes Oktoberfest as domestic examples.
An Oktoberfest would go great with a few bratwurst and sauerkraut on rye and the Chargers/Jets MNF game tonight. There is a six-pack of Brooklyn's sitting in the fridge just looking for a mate.