Best Oktoberfest Beers

Best Oktoberfest Beers

The Best Oktoberfest Beers
by Daphne Scholz

Oktoberfest began in Munich, Germany in 1810 as a royal wedding celebration. Today we drink crisp and tasty Marzen beers (brewed in March) from late September through October, when this beloved beer festival is celebrated in the U.S.

Prost!


Daphne Scholz is the owner of Bierkraft, an artisanal beer and food specialty store in Park Slope, Brooklyn.
target="_blank">Gourmet

Samuel Adams Octoberfest (USA, Massachusetts)

Flavor Profile: Edging to medium amber: Tingly start melts to a pleasing fizzle. Distinct roastiness enrobes the palate leading to a lingering suggestion of hop bitterness.

Food Pairing: Wienerschnitzel, pan fried breaded veal cutlet, a German favorite

Recipe to Try: Wienerschnitzel

Samuel Adams

Warsteiner Oktoberfest (Germany)

Flavor Profile: Bright yellow, moderately fizzy; light with an almost lemony flavor

Food Pairing: Hot pretzels or pretzel sticks

Recipe to Try: Chocolate Pretzels

Rachel Been, AOL

Spaten Oktoberfest
Ur-Märzen (Germany)

Flavor Profile: Light amber, pleasant carbonation and easygoing flavor with
a suggestion of malt on the finish

Food Pairing: Burgers topped with Raclette, a popular Swiss melting cheese.

Recipes to Try: Best Burgers


Rachel Been, AOL

Paulaner Oktoberfest Märzen Amber (Germany)

Flavor Profile: Light amber, effervescent with tiny, tickling bubbles; gentle malt characteristic with a hint of roastiness

Food Pairings: Landjaeger, a German style salami stick with a rectangular shape, usually sold in pairs
Recipe to Try: Pasta With Salami and Peas


Rachel Been, AOL

Erdinger Oktoberfest Weizen (Germany)

Flavor Profile: Softly yellow, like the good hefe-weizen (wheat beer) it is ... brilliant, biting bubbles ... entrancing first sip leads to a substantial middle ending with a superb tingling finish

Food Pairing: Gruyere cheese (look for a Swiss Gruyere or Gruyere from Roth Kase in Wisconsin)

Recipe to Try: Ham & Potato Casserole With Gruyere


Rachel Been, AOL

Ayinger Oktober Fest- Märzen (Germany)

Flavor Profile: Light amber: Carbonation comes on in a rush and trails off with a gentle fizz. Dry and well-balanced with a profound overall tastiness, a midlayer of mild roasty malt and a whisper of hop bitterness on the finish

Food Pairing: Beer simmered bratwurst, German sausage cooked in beer and then grilled

Recipe to Try: Chicken Sausage With Quick Sauerkraut


Rachel Been, AOL

Saranac Octoberfest Lager (USA, New York)

Flavor Profile: Light amber, modestly fizzy: a subtly roasty start followed by a straightforward lagerlike finish

Food Pairing: A medium-sharp cheddar, like the 5 Spoke Redmond Cheddar from Portchester, N.Y., or find a local favorite

Recipe to Try: Vermont Cheddar Mashed Yukon Golds

Rachel Been, AOL

Mendocino Oktoberfest (USA, New York)

Flavor Profile: Medium amber, small bubbles that softly dissipate: a dash of roastiness quickly gives way to a classic lager taste.

Food Pairing: Grilled cheese made with Appenzeller, a firm, Swiss mountain cheese

Recipes to Try: Gooey Grilled Cheese Recipes


Rachel Been, AOL

Penn Oktoberfest (USA, Pennsylvania)

Flavor Profile: Light amber, strong, zippy carbonation. Roastiness dissipates instantly into very slightly bitter lager flavor.

Food Pairing: Cervelat, a German salami style, either beef, garlic and pepper or pepper coated.

Recipe to Try: Pasta With Salami and Peas

Rachel Been, AOL