Because.....
Octoberfest (oktoberfeist).
Every late September(19th)-October(3rd) over 5 million people travel to Munich, Germany to eat fatty food (knockwurst and Brats) and drink the maltiest beers on the planet. The history of Octoberfest dates back to 1810 when Prince Ludwig married Princess Therese of Saxony-Hildburghausen and invited all of the local citizens to celebrate the ocassion. This gesture by Ludwig was seen as to appease the common man during a time period in Europe when monachies were being overthrown. The tradition has been annual for over 200 years now (give a few cancelations due to disease pandemics and war). It wasn't until 1892 when both food, beer and scantly dressed wenches became the highlight for the festival which attracted people from all over the world.
I plan in the next 5 years(with better wages and being frugal) to participate in this festival.
Despite being a worldy event, Octoberfest does have a few rules that may hinder one's participation. One of those rules is that the only beer that can be served at festival is local within the vicinity of Munich (Purity Law, German law prohibiting artificial ingredients and seen as to boost local competition). Although being apprehensive on this rule, fortunately Munich is home to argubably some of the best beer in the world including styles such as lager, bock (dark malty lager), Dunkelweizen (dark wheat), Rauchbier (smoked dark lager) or Heffeweizen (unfiltered wheat ale). Though the style traditionally served at Octoberfest is the Marzen.
The Marzen/Oktoberfeist Lager
The marzen which is known to beer enthusiasts in North America as Octoberfest, is a beer that was brewed in march and kept refrigerated in storage during the summer at high gravity to prevent it from bacteria. By brewing and storing for several months at high gravity, when comsumed in autumn this beer produces a heavy bodied copper color and toasty flavor comparable to the seasons mood. It also increases the alcohol content which can range from 5.2 % to 7%. Many people mistaken the look of the Marzen as an amber lager, but due to his high gravity brewing and toasty malt flavor the results are a unique perfect fall lager. Today breweries across the globe have been trying to emulate the marzen style, and contrary to beer snobs the United States is home to some of the best Marzens on the planet.
HERE IS MY TOP FIVE:
1. Thomas Hooker: A very herbal and malty lager, resembling a Vienna lager (Austrian style) but with a crisp caramel finish. The finest Marzen/Octoberfest I've ever tried. 6.1% ABV
2. Berkshire: By far the heaviest Marzen I've tried, smooth and crisp . Has almost a copper-ester fruit flavor but, with a warm toasty finish. 6.8 ABV
3. Hacker Pschorr- A Munich brew which finally makes my list, also is served at the festival. As for the taste; it's a rich, malty caramel bodied larger, but with a sweet bitter finish. This is how I imagine the original recipe is for a Marzen. Although hard to find here in the states, I first consumed it at a German restaurant in Boston called Jacob Wirths. 5.8 ABV
4. Victory Festbier: One of the most flavorful Marzen's I've tasted, though well balanced. It has a caramel, medium malt but with a toasty nutty dry finish. One of the most accessible and adventurous Marzens. 5.6 ABV
5. Sam Adams: This brew hasn't changed much in the last few years, and that's fine by me. I love this beer, it's simple and accessible but it's release date is what really excites me. It's taste and look reminds me why fall is my favorite season; humidity is gone, baseball playoffs, football and hockey season begins, release of darker beers, booze festivals, and the clean crisp air. I guess Sam Adams Octoberfest is a symbol of my favorite time of year. As for the taste it's got a smooth toffee, amber crisp and thats well carbonated. And, more importantly it's a very consistent brew.
Hurry up! Because Marzen/Octoberfest beers won't last long, November 1st usually is the last day to purchase them.
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