News on Tap

It’s that time of year again – Oktoberfest is on tap!

We always enjoy brewing this beer style since it is one of the few lagers that we make.  It’s also fun to be a part of the history behind this annual favorite and the slate of celebrations that bear its name.

About our 2010 Oktoberfest

This seasonal lager is deep gold with a smooth medium body. It imparts hints of orange and a sweet malty flavor with balanced bitterness. 6.3% abv.

Malts

• Organic Pilsner
• Organic Carapils
• Vienna
• Briess Bonlander

Hops

• Bittering = Centennial
• Aroma = German Hersbrucker

Lagers are brewed with bottom-fermented yeast. The name of this beer style comes from the German word for storage, associated with storing beer at cool temperatures to keep it fresh.

Food Pairings

Oktoberfest pairs well with a variety of dishes on our menu. We suggest:

• Wood Fired Pretzel with Spicy Ale-Marionberry Mustard
• Three Meat Pizza
• Standing Stone Italian Sausage Pizza
• Charbroiled Naturally Raised Oregon Pork Chops

Oktoberfest Style Origins

If you’ve ever wondered how the Oktoberfest style came about, here’s a little history from RealBeer.com. Many years ago, the Germans used to brew a malty, amber-hued lager in March, which they’d store in caves (lagers) through the summer in the absence of refrigeration. This usually lasted through early fall, making it available during the Oktoberfest celebration. In honor of this tradition, German brewers began to produce a special autumn beer, inspired by the original German recipe. The style has evolved over the years, but generally consists of a malty, copper-colored lager, perhaps with nuances of spice and a dry finish. Some breweries make ales for Oktoberfest but we like to honor the tradition and stick with a lager.

You will want to come enjoy our Oktoberfest and the wonderful autumn season that heralds its annual arrival.

~ by larrychase on 10/02/2010.

Posted in Brewery & Beer
Tags: beer & food pairings, beer styles, Oktoberfest, specialty beer & seasonal beer