Oktoberfest beers, or Marzenbier, are characterized by their pale bronze to rich amber color, medium to full body, and malty flavor.  Marzen is the German word for March.  The term is used for this particular style of lager because it’s brewed during the month of March, and allowed to mature through spring and summer.  It’s ready just in time for Oktoberfest, hence its pseudonym Oktoberfest.

I’m a big fan of seasonal brews, Oktoberfest being one of my favorites, so I made it my mission this past Saturday to get out and sample some.  My mission took me to Austin’s own Draught House Pub & Brewery.  I figured if anyone would have a fair sampling these guys would.  It also happens to be the best pub in Austin, AND they serve FREE bratwurst on Saturdays.  FREE Bratwurst by the grace of the Gods, YES!  I had about an hour before brats were served, plenty of time to get a few Oktoberfests down.  I started with St. Arnold’s Oktoberfest.  A medium bodied, bronze colored, lightly malty brew with just a hint of bitter to it.  Overall, a fair sample.  Next I moved on to Brooklyn Brewery’s Oktoberfest.  This brew had a really strange note to it.  It had a heavy buttery aroma, and flavor.  Initially it’s slightly sweet, but finishes with this funky buttery sensation.  I recalled having read something about this off flavor in a brewing book years ago, but couldn’t quite remember what the cause was.  I did a bit of research, and discovered that the buttery note comes from diacetyl, a chemical byproduct yeast produces as it converts sugar to alcohol.  I suppose a dirty beer line could have been the cause of the foul, but I doubt it.  After half a half pint of the yeast poo beer, I pressed on to Blanco Texas brewer, Real Ale’s Oktoberfest.  Here is a nice medium bodied, pale copper brew with a good malty front, and a slightly hoppy bitterness that lingers on the back end.  Very tasty this one!  Next, I went for the tried and true Spaten Oktoberfest.  Spaten has been doing it longer than most, so they damn well better know how to get it right, and they do.  Here is a beer as hearty, and enjoyable as the good Germans that brew it.  This rich beer is full bodied, golden copper in color, with a nice rich malty flavor that finishes crisp, and clean.  Prost!  Last, but definitely not least, is another South Central Texas brew, Live Oak’s Oaktoberfest.  I’m fortunate to have a keg of this on tap at my place, and I celebrate that fortune as many times a day as I can get away with.  This light bodied brew is a nice rich amber, with a smooth malty flavor that finishes clean, and leaves just the slightest hint of hop bitterness.  Live Oak was certainly the most balanced of all the Oktoberfests I sampled.  Making it an easily enjoyable beer for beer lovers, and non-beer lovers alike.

As awesome a time as I had sampling those brews, I was disappointed to find a lack of Oktoberfests among South Central Texas Brewers.  Real Ale, and Live Oak represented.  Independence, 512, where y’all at?  You both brew up some tasty beers and you’re well respected for doing a good job of it, but where’s the Oktoberfest?  Next year please?

In the spirit of festive times, and with the festive season upon us, tell us what you’re fond of drinking during these festive times.