Oktober Fete and Fest

Oktoberfest or marzen beers are the richest of the European amber lagers. They were traditionally made in early spring and lagered in cold caves over the summer months. They would be pulled out for the fall harvest festivals, where their rich character and higher alcohol content would be appreciated by festival-goers. Oktoberfest beers are typically smooth and rich and start with malty sweetness, but finish dry enough to be drunken in quantity.

Back in Septemeber, I brewed my third attempt at making an Oktoberfest-style lager beer. My first attempt was years ago, before I understood how lager yeast worked and it did not finish fermenting out. I don't even think it should have been called a beer, though a friend of mine "adopted" the whole batch and, as far as I know, actually drank it. My second attempt, just last year, also had fermentation issues. The first pitch of yeast I used (Wyeast Bavarian Lager - 2206) turned out to be sickly and did not get off the ground almost at all. I pitched a dry lager strain on top of that to save the batch and it worked. The finished product had a fair amount of diacetyl in the flavor (buttered popcorn), but was definitely drinkable. But, it was not to style and I knew I could do better.

This year's Oktober Fete and Fest used the same grain bill as last years batch, but I used a different yeast strain (White Labs 820), which was special ordered right from the manufacturer and was VERY lively. I made a gallon starter out of it to prime it for the job. The result was easily my best yet and I have had difficulty not drinking it all quickly, as it pairs very well with food.

Here are the stats on the Oktober Fete and Fest:

Brewed: 9/12/2009

Kegged: 11/2/2009

Original Gravity: 1.059

Final Gravity: 1.013

IBU: 27

Alcohol By Volume: 6.0%
Lager Length: 31 days at 40 F

Carbonation Volume: 2.8 (15 psi at 40 degrees F)

The beer pours a clear rich amber color with a rocky white head. The head slowly fades during the pint, but leaves thick lace behind all the way down the glass. This beer is one of the clearest I have ever produced, which is likely a result of long lagering period. The aroma holds a very subtle bready malt character, but finishes with the drying quality that you find in many lagers. I do wish the Oktoberfest had a more substantial aroma, as this one is rather thin.

The initial taste is slightly bready and malty, but lacks some of the malt complexity that I like in this style. The mid-palate flavor has a nice balance between malt and hop bitterness. The taste concludes with a nice dry lager profile that makes it easy to go back for another sip. I think it is this dryness that makes the beer pair well with food and also makes it go down so easy.

The Oktober Fete and Fest received an honorable mention at the 2009 CASK Virginia Beer Blitz competition and earned a score of 33. The judges found it to be very drinkable, but found slightly more diacetyl than they would like to see, as well as it lacked some of the malt complexity they wanted up front.

I am just glad that it placed as well as it did.