Thursday, October 18, 2007


EDIT 1: Damn it, I took a picture and everything and forgot to post it. Here it is (sorry for the Guiness glass, I have not had the opportunity to, ummm, "acquire" a Paulaner glass).

Really quick Drinky Drinky column since I haven't posted one since who knows when (don't worry, it's not because of a lack of drinky drinky on my's probably, at least partially, because of an excess of drinky drinky on my part).

Anyway, despite the fact that those wild Germans ended Oktoberfest like 3 weeks ago (without me) it's still Oktober where I live. Although I didn't get to Munich this year (for the 29th consecutive year), I will be at Novekmberfest in the Rhein valley. I'm 99% sure I just made that holiday up, but I am going to be at a wedding in November near Nürburg (I'm still trying to figure out how to rent a Porsche and escape for a few hours!) and I'm counting on good beer (don't tell anyone but that's the major of the reason that I'm going).

Anyway, without further tangential meanderings...this beer der Tradition des ersten Oktoberfestes von 1810 is good. But in following the footsteps of most things German, that's kind of expected. Bit on the alcohol-heavy side at 6.0%, but it doesn't have an over-bearing alcohol tint to it...Gives a nice amber color. Decent 2" head or so, Nice carbonation, flavor of berr...Ok, I don't have a fucking idea what I'm saying. I review beer and wine and most everything else that I ingest the same way:

1. I like it
2. I hate it

As funny as this may sound, most wines from Bordeaux and beers from Germany fall under 1.

If I had the chance to buy it again (i.e. if my lazy ass manages to get to the beer store before they're sold out) I would. End of story.

viva oktober.


Jeff K said...

WHAT ABOUT THE MOUTHFEEL? I read a comment on a website recently: "I can't believe someone takes the time to rate the "mouthfeel" of a beer.
The mouthfeel of a tit is important; of a beer, not so much."

It's funny you posted this because last night Rob and I were talking about how we're really not wild about pumpkin ales (it's like there's a pumpkin pie in my mouth and everyone's invited!) and Oktoberfest beers, at least the ones made in the States that are all spicy and fruity.

What is the main difference between a German Oktoberfest and the lagers they make year round (like a Dunkel)? I'm sure could tell me but I'm too lazy to look it up. That being said, I'll have to have to try some Spaten or Hacker-Pschorr from this category and reassess them, preferably with some brats on the grill.

Kris said...

I had Brooklyn's Oktoberfest from a few years ago and really really liked it. Beyond that, I don't have much of a memory of drinking Oktober biers...Generally I buy what ever is at the beer store and since Oktoberfest is only available from mid-Sept to [theoretically (never buy Oktoberfest in April)] mid/end October, I don't drink it that much. I did pick up another one, from Hacker-Pschorr, this is Oktoberfest Märzen, which is somehow different than straight-up Oktoberfest (don't ask me how they are different, but I know that Paulaner has one of each). I liked the Hacker-Pschorr less, it was darker and heavier, but I found the Paulaner to have a light enough mouthfeel (!).
No, I didn't feel overwhelmed with nutmeg and strawberries or anything...I would suggest the Paulaner to someone who has misgivings about Oktoberfest beers.

Another possibility is that American companies who brew up Octoberfests may go overboard and spice up their beers a little too much.

Jeff K said...

Okay, now I'm even more confused. I read that "Märzen" simply means the beer is made in March and stored in a cool place to ferment until September, to be enjoyed during "Oktoberfest"; the two terms are used nearly interchangeably, and sometimes both are on the label. Maybe the ones that say "Märzen" are ACTUALLY MADE IN MARCH, and the other ones cheat and just call them "Oktoberfest"? I guarantee the stuff that Sam Adams makes is in that latter category.

Although I do credit Sam Adams with fueling the microbrewery explosion here in the early 90s, I really have little use for them now, unless I'm trapped at a bar with no quality alternative (which is increasingly rare). Overall, I've come to find their offerings to be rather bland, and there's no shortage of "micro" and "craft" breweries who make better products now. Though I respect them and Brooklyn for continuing to make above average beers that cut into the profits of A-B and SABMILLERCOORSMOLSON.

I suppose my disdain should be directed towards "harvest" or "winter warmer" beers that pop up this time of year and are fortified with nutmeg, coriander and crap. BA would call them herbed/spiced, and I've yet to find one that's truly enjoyable to drink more than one of (Anchor Steam Christmas Ale is an exception).