Oktoberfest is here! With more than eight Oktoberfestbiers in stock, I decided to look into what exactly Oktoberfestbier is, and how they vary.
Today, we received our first ever shipment of genuine German Filder-Sauerkraut!
Mahr’s Bräu is a German brewery in the suburbs of Bamberg, a UNESCO World Heritage City. Bamberg is almost directly east of Frankfurt and is one of the region’s historical beer-brewing centers. “Soft” a word to keep in mind when drinking any Mahr’s beer, but especially this lager, because it is so supple and pure, so balanced and almost creamy, so centered and honest.
Paulaner Brauerei (Brewery) first opened its doors in 1634, the same year that the citizens of Boston purchased (for 30 pounds!) the land that became Boston Common. To me, their Oktoberfest beer is what I expect the festival to taste like, especially when you drink it with some roasted or grilled game meats. Balance means different things on different continents, and thus, the balance of this beer is between malt and grain, without much to offer in the way of hops, which is very true to the Märzen style.
Eric is stocking both Dr. Briem’s Grut Bier and his 1809 Berliner Weisse. The latter is a very historic beer-style indeed. The beer’s name, “1809,” was selected because Napoleon and his army toasted their Prussian victory in that year with Berliner Weisse. However, this style of beer dates back much further. It can be placed to at least the 1600s when it is mentioned in documents of French Huguenots who were passing through Berlin en route to Flanders. Berliner Weisse is a wheat beer that is top-fermented and bottle conditioned. These beers tend not to be very hoppy. Instead, they are on the sour side. In Germany, they are occasionally ordered with flavored syrups to counterbalance the tartness.