Keys to Winning Oktoberfest

So just in case my failure to deliver a blog post last week means you’re unaware that Oktoberfest started, consider yourself informed – Oktoberfest 2014 is raging in Munich as we speak. And I do apologize for leaving your insatiable thirst for craft beer knowledge unquenched… beer had to be made and the hours got away from me, and my own personal festing may have rendered my ability to write cogent thoughts worse than it usually is.

Speaking of non-cogent thoughts…

Now that you've been freed from the rock you were living under where they didn't tell you it was Oktoberfest, it’s time to make up for lost time. As a seasoned professional, I am here to relay some tips and tricks I've picked up over the years that will help you have a fantastic fest. No charge, because beer knowledge should be free.

The first tip is…

GET OFF YOUR BACKSIDE AND GO TO MUNICH, YOU LAZY BUM!!!

The end. Thanks for reading.

Merriment ensues...

But what if we can’t go to Munich?

Okay, so we all can’t afford to drop everything and drink beer in Munich, Germany for 16 days. Fortunately, I have some alternative tips and tricks to make your Oktoberfest experience almost as cool as actually going.

Step 1: Drink German beer

I’ll be honest. I drink American beer pretty much exclusively. In my opinion, we have reached a point in our brewing where we are setting the standard globally for quality craft beer. Even in traditional German styles, there are plenty of good American-made versions that are truly excellent. An exception to this rule (for me) is during Oktoberfest, when I make an effort to drink Märzen lagers that are made in Munich, such as Hacker-Pschorr, Paulaner, Spaten, Augustiner, Hofbrau, Löwenbräu, Weihenstephaner, etc. These are all very good Oktoberfest lagers that will get you in the festing mood.

Step 2: Eat food

I would say eat German food, but the point here is not a cultural one… in general, eat some freaking food. A lot of people make the mistake of thinking that they won’t eat food so they can drink more beer and cut down on calories. That’s all well and good, but you’re standing around all day, in the sun, drinking lots of beer… if you don’t eat, you’re going to pass out and become what the Germans call a bierleichen, or beer corpse. It isn't pretty, and everyone will laugh at you. Leave your diet at home and eat some food.

The most direct way to get food into your system

Step 3: Attend a local Oktoberfest celebration

There are three weekends associated with Oktoberfest, and most communities will throw some sort of a festival on one of the Saturdays. In your local area, there are probably a dozen events scheduled that you can attend. They usually include beer (obviously), traditional food, games, dancing, oom pop music, carnival rides perhaps, activities for the kids… a good time will be had by all. And just like at the real thing, the party gets rowdier as the night goes on.

Step 4: Look the part

There are only two times a year when wearing lederhosen or a dirndl is appropriate in public: Halloween and Oktoberfest. They may look ridiculous to the untrained eye, but in reality, they are fun, colorful and a sign that you are here to have a good time. You will be the center of attention and everyone will want to hang out with you… if you wear the authentic gear. But only during the festival… any other time and it is just weird.

Step 5: Buy a cool stein

Serious drinking requires a serious drinking vessel

A person who shows up to Oktoberfest with a stein in hand is a sure sign that they mean business. Steins, much like lederhosen and dirndls, are attention getters. Many are colorful and intricately designed. Plus, they hold at least twice as much beer as a standard solo cup does (depends on how serious your stein is) so they’re functional as well. Everything you want; nothing you don’t.

Step 6: Learn to speak German

I don’t mean attend a crash course or buy Rosetta Stone, or something like that. But do some interwebz searching before going to the festival and learn a few phrases, such as…

·        Prost! – Cheers

·        Ein Bier, bitte – One beer, please

·        Noch ein Bier, bitte – Another beer, please

·        Oans, zwoa, g'suffa! – One, two, drink! (shouted before drinking as a group)

Step 7: Never mind the haters

Haters gonna hate, or at least, so I’m told. They’re just mad they’re not having as much fun as you. Ignore them. Or, buy them a beer so they’ll calm down a little bit.

Prost!

So now you have some pearls of wisdom that I've picked up over the years. These little tips will help you enjoy yourself that much more. It’s not much, but that’s why it’s free. Get out there and march in the Volksmarch, down a litre or two of fine German lager from Das Boot, eat a shnitzengruben (19 is my limit), and shout “Oans, Zwoa, G’Suffa!”

Here’s to craft-brewed happiness… Prost!

The (Other) Beers of Fall

Clearly a picture of me drinking a beer.

Let’s conduct a written Rorschach test: I will give you a pair of words, and I want you to tell me the first thing that you think of.

1) Autumn

2) Beer

You thought of pumpkin ale, didn't you? I would be willing to bet the total value of this bloggity blog (don’t get excited… it’s not that much) that 75% of people who took this quiz would respond with pumpkin ale, and the other 25% with Oktoberfest beer. Don’t worry, I’m not criticizing… I would too.

We have been convinced by the beer industry marketeers and the court of public opinion that the harvest seasonal beers listed above are the end-all, be-all of autumn beer. We look forward all year long to August (apparently) when these tasty fall brews will appear on a grocery store shelf near us. In fact, you have to try especially hard to think of an autumn beer other than pumpkins or Oktoberfests… or you just need to read this blog. This post is dedicated to the hard-working and oft-under-celebrated styles of delicious craft beer that go unnoticed during the tumultuous fall months. If it’s pumpkins you want, I have already written twice on the miracle of pumpkin ale this year (click here and here). If you are chomping at the bit to learn about Oktoberfest brews, that happens next week (spoiler alert). But today, we’re all about the other ones.

And no, this list is not comprehensive, so all the trolls out there can relax a little bit. Frackin’ internet trolls.

IPA

Ha ha! Bet you didn't see that coming, or maybe you did. I’m not just throwing a nod to my fellow hop heads out there who drink IPAs all year round, and this isn’t an attempt to convince you that IPA is a universal style that is always appreciated, even though it is exactly that. No, I’m referring to the spectacular IPA sub-styles that are perfectly aligned with fall – Rye IPA and Red IPA.

Ruthless, but delicious!

The two are very similar: Basically, they are over hopped versions of a different style of beer that make them IPA-like in their flavor and bitterness. The Rye IPA contains at least 20% rye malt to give it a darker appearance and spicy flavor, which is perfectly balanced by generous hop additions. The Red IPA is an over-hopped red ale, which gives it a red or amber complexion, as opposed to a typical IPA which has a more pale look to it. They often contain a dash of rye malt as well. The Red is typically maltier than the standard IPA.

Good examples of these IPAs you should look for are Sierra Nevada’s Flipside Red IPA and Ruthless Rye, Green Flash’s Hop Head Red, Saranac Red IPA, Founders’ Red’s Rye IPA, Firestone Walker’s Wooky Jack, Otter Creek’s Kind Ryed IPA and Bear Republic’s Red Rocket Ale and Hop Rod Rye. Certainly not a complete list by any means, but it should get you started and fully engaged in these two IPA styles.

Brown Ale

A personal favorite.

Brown ale is today what porter was ten years ago… in America at least. It is becoming the lost style of beer. In my opinion, a revival is long overdue because brown ales are extremely diverse and can be quite delicious. They are typically malt-forward ales that concentrate their effort on sweet, malty goodness as opposed to bitterness. Many brewers even experiment with different malt combinations in order to gain chocolate, caramel and nutty flavors. Obviously the darker color and flavor combinations listed above are seamlessly connected to fall harvest themes.

Three of the best examples of this style here in the States are Cigar City’s Maduro Brown, Avery Brewing’s Ellie’s Brown Ale and Abita Brewing’s Turbodog. Others that are definitely worth your time are Troegs Rugged Trail Nut Brown Ale, Smuttynose’s Old Brown Dog Ale, , Rogue’s Hazelnut Brown Ale, Dogfish Head’s India Brown Ale, Sierra Nevada’s Tumbler, Schlafly’s American Brown Ale and Bell’s Best Brown.

Hoppy and terrific.

Amber Ale

Sticking with our theme of malt-forward beer and ties to the fall, I give you the amber ale. Technically, there is no reason why this can’t be an all-year round style, and for most people, it is exactly that. Which is why you should keep drinking them in the fall. Obviously.

Good ambers to look for are Anderson Valley’s Boont Amber Ale, Rogue’s American Amber Ale, Troegs Hop Back Ale and Bell’s Amber Ale. Of course, you could always stick to old reliable – New Belgium’s Fat Tire.

Schwarzbier

This one is awesome! 

May the Schwarz be with you, all through the autumn season. Many will tell you that schwarzbiers are for winter, and that marzenbiers and other Munich/Vienna lagers are the prototypical fall beer, but I already told you we will start looking at Oktoberfesting when the festival begins next week (SPOILER ALERT!!!). If the black color is all it takes to relate a beer to winter, then fine… make schwarzbier a winter style. For me, I associate strong robust flavor to winter, not black color… so schwarzbiers do not cut it. They are typically easy drinking, light, uplifting lagers that are hoppy bitter rather than malty bitter – and jet black in color. It’s kind of an enigma as far as style-to-seasonal associations are concerned… so I’m putting it in the fall. Deal with it.

Devil’s Backbone’s Schwartz Bier, The Duck-Rabbit Swarzbier, Saranac’s Black Forest and Schlafly’s Black Lager are all very excellent examples of this style.

Belgian Dark Ale

The final suggestion I will make to you today is to drink Belgian dark ales. Seriously, do it now. They are wide ranging and delicious, bold flavored and can be menacing in alcohol levels. They are usually amber to deep brown and garnet in color with white, rocky head. Typically, they are yeasty, spiced, floral and malty smelling and have a dry, spiced, sweet and malty flavor.

Dark and mysterious.

Great beers to look for in this style are New Belgium’s 1554, Ommegang’s Art of Darkness, Dogfish Head’s Raison D’Extra, Avery’s The Reverend and Great Divide’s Grand Cru. Seriously, you’re going to love spending autumn in Belgium.

Hopefully, you see that you don’t have to spend the fall in pumpkin and Oktoberfest lager territory… not that there’s anything wrong with that. Options people… you have them. Variety is the spice of like. Beers, beers everywhere… pour yourself a drink. If ifs and buts were candy and nuts… what was I talking about?

Here’s to craft-brewed happiness… Cheers!

So You Want to Brew a Pumpkin Ale

Not exactly how it works

They are everywhere, from the grocery store shelves to the taps in your favorite local brewery’s tap room. Everyone’s got pumpkin beer on the brain! I’m sure by now, you've began scouring your community, looking for as many different pumpkin ales as you can get your hands on. You may have even decided you’re going to try your hand at making your own. After all, a wiser fella than myself once said, “there is no nobler cause in life than to make your own beer.”

… and 90% of all internet quotes are completely made up. Just like internet statistics.

Anywho, if brewing your very own pumpkin beer for the holiday season is on your list of things to do, I've got a few suggestions for you. Obviously, these thoughts are my own and not intended to represent any kind of sanctioned industry standards. They are also intended for those home brewers who have graduated to all grain brewing. If you’re an extract or a partial mash guy, read on for general situational awareness… but obviously, these ideas will have to be modified before being applicable for your use.

See them standing, in a row...

The first thing you must decide is whether you will use real pumpkins or not. Many if not most pumpkin ales are not made with real pumpkins – they use canned pumpkin like you would find at your grocery store. Of course, I've also seen it done where pumpkin ales are made with just pumpkin spices… but that sort of thing is generally regarded as loserish.

Soon, you will all be turned into
delicious pumpkin beer...

The reason why many brewers don’t use real pumpkins is because it’s not worth it. Pumpkins are quite irritating to work with, and don’t make or break the beer. First of all, they have to be in season. Not to mention that you have to roast the pumpkins in order to get anything out of them, and then, they gum up the mash and make sparging a mess when you are mashing them in. Everything you need from a pumpkin in order to make pumpkin ale can be gained from canned pumpkin. Plus, since canned pumpkin is concentrated, you need less of it than you would real pumpkins. But hey, it’s your show.

The correct way to add pumpkin is to mash it. Some people pre-boil the canned pumpkin before mashing, but that’s not necessary. Add the pumpkin to the rest of your grain in the mash tun and mash for full time. The color of your eventual beer will not come from the pumpkin… it will come from the barley, so design your base malt accordingly. I recommend a pale ale or amber lager for a typical pumpkin ale recipe… something in the pale to amber/red range. If you’re brewing a pumpkin porter or pumpkin saison (I just saw one of those the other day… really interesting), you’ll obviously need to adjust your grain bill accordingly.

You’re going to have to rake the top of your grain bed when you start sparging because the pumpkin will form a gelatinous layer on top that the sparge water cannot penetrate. Also, pumpkin gets extremely sticky throughout and is a pain to run off. Adding rice hulls will help a little bit, but you should expect 2-3 times as much time to lauter. I warned you pumpkin can be a pain in the butt.

You can also add pumpkin to the boil instead of the mush tun which is much easier – but you’ll miss out on some of the flavor, body and fermentables you would've gotten by mashing it.

Deliciousness

Once you have successfully lautered out the necessary volume of wort, the rest is pretty straight forward. Hop additions should be early and modest, aiming for a lower bitterness of below 20 IBU, just enough to balance the sweetness from the malt. Mt Hood and Hallertau hops are good varieties to use. You are not hopping for flavor or aroma as those departments will be addressed later.

Towards the end of your boil, like in the 5 minute range or so, you’re going to add spices. This is where the bulk of your flavor and aroma will come from, which is why you add it so late. The spices you add will vary depending on what exactly you are going for, but typically, they are some combination of cinnamon, nutmeg, ginger, allspice and cloves. The total amount of spices for a 5 gallon batch should be around .5 oz (as in not very much). It’s important not to over spice or you’ll be left with a perfumy disaster. You could also put your spices into the fermenter, sort of like dry-hopping them.

If you want to get fancy, or you are trying to clone Southern Tier’s Pumking, throw some vanilla beans into the boil to simulate the whip cream dollop on your pumpkin pie.

The yeast is up to you as well, depending on what you want your finished product to be. If you want your beer to be clear and crisp, use a German lager yeast and ferment cold. If you want more body and a bolder flavor profile, American ale yeast is the way to go.

A typical 7-10 day primary/secondary fermentation followed by 2-3 weeks of conditioning will be sufficient to finish this beer off. Expect the total soup to nuts to be 5 weeks or so.

Everybody loves the great pumpkin!

After that, there’s nothing left to do but give your beer a name and enjoy on a cool autumn evening with friends. Everyone loves pumpkin ales, and if you make one, everyone will love you too. Now this blog is giving out life lessons. Free of charge.

Here’s to craft-brewed happiness… Cheers!