Every year, people across the globe gather in celebration of Germany, their culture, and the German-style beer we’ve come to know and love: Oktoberfest! September 22nd marks the first day of the annual 14-day celebration. Whether it’s straight from it’s country of origin or brewed here on our home turf, we’re rolling out the best of the best traditional Oktoberfest and German-inspired beers on the market.
Oktoberfest is right around the corner, which means it’s time to prepare for the upcoming festivities ahead. Keep an eye out for this year’s offerings as they hit the market over the next few weeks. Prost!
Our Oktoberfest is brewed with a blend of light and dark Munich Malts, which not only add to its depth but deliver a residual sweetness. Caramel and toffee notes linger but are balanced by the subtle hops additions in this beer. We use Hallertau and Tettnanger hops which add a floral yet peppery aroma to this beer. It’s our take on this traditional fest beer.
This classic German-style amber lager has been brewed in Germany and Austria for hundreds of years, though it was made famous for being served at Munich’s Oktoberfest celebration since 1872. Modern versions exported to the United States are often labeled Oktoberfest and the name has become synonymous in the minds of most brewers and consumers with the traditional Märzen style, though modern iterations of the style in Europe are considerably lighter. Our take on this classic is characterized by a clean, elegant, and toasty malt character. Prost!
Crafted as a flavorful session beer and perfect for autumn, Octoberfest spends a full six weeks fermenting. With herbal hop aromas, this balanced amber lager focuses on lightly toasted malt that lends body without too much sweetness. Perfect for a week-long wedding celebration in Germany or the start of the Michigan autumn.
Octoberfest is a traditional Marzen style lager, brewed with eight types of imported German malts and three hop varieties. It is noted for smooth caramel notes and crisp bitterness.
Seven different malts, three varieties of hops and Bavarian lager yeast, go into making the best craft-brewed Oktoberfest. With deep copper coloring, rich, full body and lingering malt sweetness, our Lancaster Oktoberfest delivers an incredible Lager experience.
There is sauerkraut in my lederhosen. I repeat: There is sauerkraut in my lederhosen!
Funktoberfest this traditional lager that is brewed all german malt and hops. A slight toasted hazelnut flavor with a touch of sweetness and a dry biscuity finish. This is the lager of your dreams.
This is no festivus for the restuvus – on the contrary – we start brewing in the Spring and it takes a full two months to reach lagered perfection. Biscuity, malty goodness dominates upfront while the noble pedigree hops lend a properly spicy, dry finish. Zicke zacke, zicke zacke, hoi, hoi, hoi. Time to roast your chicken and upend your stein before the air gets crisp, the leaves flame and fall and the skies fade to black. Auf geht’s!
Traditionally brewed in March just before brewing was banned for the Summer, Märzenbiers are malty, smooth, clean, and rich lagers that have a distinctive malt backbone and complexity for a style that can be so understated. Brewed with German Munich and Pilsen malts as well as German Hallertau and Tettnanger hops, this distinctive brew is conditioned at cold lagering temperatures for five months; some things you just can’t rush. This is a true Oktoberfest offering, one that is prominently featured during our Oktoberfest celebration at the brewery, and at 5.2% ABV it’s a crisp, smooth, and easy to drink beer perfect for the chilly Fall nights ahead.
Modeled after the classic “Marzenbier,” Oktoberfest style that was traditionally the beer served at the Munich Oktoberfest. It possesses a smooth, toasty malt profile with a crisp character of traditional German hops.
Clean and balanced in its amber color, sweetness and toasted malts, Oktoberfest is a classic crowd-pleaser authentic in its execution and evocative of its heritage. This traditional Märzen (“March” in German) originated in 16th-century Bavaria, where it was one of the last beers to be brewed for the season before being lagered in stone caves or cellars during the summer. Given months to ferment, it was then ready for consumption at the Bavarians’ fall celebration—“Oktoberfest.”
Cloudy body with some amber hints. The head is frothy, pleasantly white and with a soft texture. Lacing starts with a series of rings but soon breaks into abstract art as the glass progresses. Residual carbonation is very lively. The wheat aroma with a fruit and clove hint combines with a strong malty flavour at the back . ERDINGER Oktoberfest blends the advantages of our well known wheat beer with the traditional Oktoberfest taste. A grainy flavour and lovely hoppiness. The feel and crispness of our wheat-based specialty with an Oktoberfest body.
The full wheaty taste of Benediktiner is complemented by a bright amber colour, uniform opacity and a light foam head with extra-fine bubbles. All the while balancing a gentle tingling and citrusy effervescence, this is specialty beer at its most expressive.
Today, Würzburger Hofbräu is the only brewery in Würzburg. The brewery was founded in 1643 and its history has seen many changes, characterized by numerous innovations and reorganizations. Today Würzburger Hofbräu presents itself as one of the most modern breweries in Europe. The name Würzburger Hofbräu, now known far beyond its local borders, is synonymous with the excellence of its product and the high level of its trade skills, which bear a debt to tradition. Core values that Würzburger Hofbräu embodies and communicates to the outside include a commitment to location, to partners in catering and commerce, and to values necessary to be both credible and confidence inspiring.
As is typical for this variety, Rothaus Märzen Export has a higher original gravity (13.4%) and a slightly lower hop content (25 IBU’s) in comparison to our Pils. As a result, the flavor is more full-bodied with a malty finish, while the bitter flavors recede to the background. Just like with our Pils, the fermentation process utilizes bottom-fermented yeast.
Traunstein Brewery was founded in 1612 by the Bavarian duke Maximilian I. Maximilian I was well aware of his subjects’ thirst for beer, so he set up a “Weiβes Bräushaus,” which initially opened as a public bar. Throughout the 1800s, ownership of the Traunstein was passed around until Josef Sailer acquired it in 1896. After the Second World War, Sailor’s son was able to expand the business. In 1975 all eight varieties of beer were awarded the highest accolade, gold medals from the Deutsche Landwirtschaftsgesellschaft (German Agriculture Society), a record in the history of the brewery.