
In Munich, Oktoberfest 2006 is already over -- being celebrated during the 16 days leading up to the first Sunday in October. But us 'mericans tend to postpone such festivities until later in the month. As the "bier specialist," please allow me to give a quick review of the Oktoberfest lagers that I have sampled this year:
The American versions I have tried, Sam Adams and Saint Arnold's, are far sweeter than the authentic German versions. I find the U.S.-types cloying and far too reminiscent of caramel corn. The exception is
The Kaiser, which is an "imperial" version made by Avery in Colorado, intensifying the malt effect with a whallopping 9.3% alcohol that is well-balanced with just enough hops to keep some needed structure.
As for the Germanic biers, Texas carries 4 labels that have tents at the Munich event: Spaten, Paulaner, Hacker-Pschorr, and Hofbrau. Spaten is the darkest and sweetest, Hofbrau is the lightest, and Paulaner and
Hacker-Pschorr are the most interesting. The last two may, in fact, be the same beer, as they are now brewed in the same brewery. In our store, the Hacker-Pschorr is showing cleaner flavors, as it has the most recent born-on date. The real winner, though, is
Ayinger. Not old enough to have a reserved place at the festival, this brewery concentrates on making world-class beauties. Their Oktoberfest is remarkably nuanced, offering the pallette several distinct aromas and flavors from a handful of varying specialty malts. It finishes dry and clean, leaving you curious and aptly motivated for your next sip (gulp).
So, while you're enjoying the falling leaves and crisper air, and before you get haunted by the retail assault of everything-Halloween (too late), take a moment to drink in some malty German goodness and toast the God of the harvest. Prost!