Craftbrewed Oktoberfest

Though the Oktoberfest season is quickly nearing the end, just a quick survey--any opinions on who has the best tasting Oktoberfest from a Brewpub/Microbrewery? I know about the results of the GABF--just the opinions from those of us in the trenches, so to speak.

Kevin

Reply to
Kevin Kutskill
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It might be me, but I have yet to find an American craft brewer that makes an Oktoberfest which I would drink more than one of. I don't know why it seems to be such a hard style for them to nail. Yeast? Decoction? Too much crystal malt? I dunno. I've tried O-Fests from: Sam Adams, Bristol, Tabernash (left hand), St. Arnold, Big Horn and many others I cannot recall right now.

_Randal

Reply to
Randal

Not a heck of a lot of microbrewereis in my area (San Francisco Bay) attempt them.

Generally speaking, I've found that to many version of them to be made to dark and heavy, and not very lager like.

In my area, the only ones I've found that make versions that are close to the style are Sudwerk in Davis, and Gordon-Biersch in San Jose/Palo Alto.

Although my favorite these days is the "Vienna" made by Gordon-Biersch in San Jose, and sold under the "Trader Joe's" label.

Gordon-Biersch Maerzen and the Trader Joes' Vienna seem like they might be different, but I wouldn't be surprised if when poured "side-by-side" that it turned out that they were exactly the same.

But one thing is sure, the Trader Joe's Vienna is sold for less at $4.99 a six pack.

JW

Reply to
jswatson

I just looked over the GABF winners ... I didn't know there was such a thing as the first place/gold winner: "Michelob Marzen" (made by Anheuser-Busch). I've never seen it anywhere here in the SF Bay area ... anyone seen it anywhere?

Silver was won by our Sudwerk in Davis ... I've had that one, and can verify that that is a tasty beer.

JW

Reply to
jswatson

Casco Bay Oktoberfest & Thomas Hooker Octoberfest Lager

Reply to
J. Alstrom

I've only had one American-brewed O'fest this year, the one from Rock Bottom Long Beach (which happened to win the gold in the Vienna category this year). Rather well-done. Nice toasty malt, utterly devoid of that shitty overuse of caramel malt most American brewers use for Oktoberfests, and actually brewed with a lager yeast (and lagered) instead of a "clean" ale yeast.

The schwarzbier they have on now ain't bad either. It's encouraging to see brewpubs that are willing to give up some tank time for proper lagering.

-Steve

Reply to
Steve Jackson

I have tried a number of them and basically the American stuff does not have the malt of the German beers. I tried SA and it was ok but not great, Linnies was poor, even the Beck's was not very special. I did have a Spaten on draft and that still is the best I have had by a long shot. This was a great beer that easily outdistanced anything by far. The bottled Spaten also has been the best. The Paulener (sp) is also about equal. I have never had an American O fest that has the clean malt taste of the German stuff. Becks was true disappointment as I said but still better than the domestic stuff.

I also had a bottle of O fest from Germany Archian or some spelling I cannot remember and this too was great. The color was light but any standards but the clean german malt taste was right on.

Reply to
Mark Cleary

Up here in Wisconsin the local breweries produced good Oktoberfest product. When spanking fresh, the Oktoberfests this year have been assertive, pleasant, and super refreshing. I think, though, ultimately, the problem is with the style: it is just not that spectacular. It makes for a good choice when there are limited alternatives at a restaurant--but I don't buy any of it in for the fridge at home. There are just too many other great styles (the transmogrification of belgian dubbels & tripels in U.S. domestic production; the exceedingly flavorful hop beauties proliferating nowadays; the richer doppelbocks and eisbocks in German style--you name it) to make an Oktoberfest seem pretty plain in the long run, no matter how fresh and how well crafted.

Reply to
Douglas W. Hoyt

How can they be both assertive and plain?

Aside from that, I really value so-called "plain" beers like Munich-style Helles. They have flavor, they have subtlety, they form a nice contrast to highly hopped US-style ales and higher-alcohol phenolic Belgian strong ales. I can think of no better subset of styles than the German "bland" lagers to drink on crisp fall days. They're perfect tailgate beers, too-- things you can drink all day while watching the Illini get pounded by the Badgers (for example).

Reply to
Joel

Freshness and a malty bite make it assertive, a simple sweet finish (and ultimate lack of complexity--or was it alcohol?) make it plain--but everybody's dictionary will be different!

I much prefer your use of "tailgate beers" to the thesaurus equivalent: "session beers". (Don't tell the Badgers about them or they will be inebriated and then lose to the Illini.)

And it begs the question--what is a "session"? It sounds like the first Contintental Congress of 1774.

Reply to
Douglas W. Hoyt

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