Thank you to everyone who came out for our Oktoberfest celebration last Saturday and Sunday. We hope you had as much fun as we did, with all the lederhosen, games, music, and the release of our Oktoberfest Marzen-style lager.
If you haven’t yet had a chance to try this beer, do so while supplies last. For fans of German lagers, it’s a must. The Oktoberfest is golden amber in color. Its flavor is decidedly more malt-forward than hop-forward. Pilsner and Munich malts are stars. But some spiciness from the Hallertau hops is detectable. Its malt character is biscuit-like, toast-like, and it has a wonderful roasted characteristic. Much of this roastiness comes from the triple-decoction mashing. Triple-decoction mashing? That’s the very old, European method of mashing in which part of the mash (grain soaking in hot water) is taken away and boiled separately, before being returned to the rest of the mash. The boil triggers the Maillard Reaction, which brings about the nice flavor of properly browned food–cookies, biscuits, et cetera.
We’re proud to be able to practice this traditional, German method of mashing. We’re one of three breweries in the state equipped to decoction mash.
The Marzen beer style originated hundreds of years ago in Germany. Marzen actually means March. So why are we drinking it in September and October? At the time, brewers, because of sanitary issues, avoided making beer in the summer months. So they brewed extra in March, to last them through the Autumn. According to German Beer Institute, “when the summer was over, the brewers needed to empty their kegs [of Marzen] in a hurry to make room for new beers.” What better way to get rid of a bunch of beer than an Oktoberfest celebration?
Hence, the Marzen became one of the early Oktoberfest beers.
So come to the brewery for a traditionally-brewed–and delicious–taste of beer history.
Oktoberfest Beer Stats:
6.0 percent alcohol by volume
28 International Bittering Units