While your grocer, fast food, or coffee joint may be saying “PUT PUMPKIN SPICE IN ALL THE THINGS”, I personally don’t care for pumpkin flavored anything. This time of year, I reach for a nice crisp Märzen style beer, ripe for Oktoberfest, which fuels my inner desire to do the chicken dance with sweaty old people with silly hats.
The Chicken Dance song is proof that German mind control techniques still work! Within seconds of hearing that festively annoying song, my hands pop up making two chicken beaks, then my wings spread, only to shake my ass like I’m in Sir Mix-a-Lot video. Oh, my, God, Becky. After a few fest biers, I switch from clapping my hands to slappin’ drunk Oktoberfest ass! Protip: It’s a great way to wipe the bratwurst juice off your hands…don’t judge! I rock Oktoberfest proper.
For review, I have a fresh Anaheim Brewery Oktoberfest Lager poured from the bottle into an Anaheim Brewery pint glass. Its rosy copper hue is topped with a lasting Alpen snowcap of head that lasts all Winter. Although not as malty sweet as Bavarian-brewed versions, this beer is crisp with a medium body at 6.5% ABV. Hints of Munich malt tingle the nose ever so slightly like a mountain climber stuck in a cave, yodeling until being eaten by the abominable snowman. This snowman loves beer though, and continues on a mad beer-hunt to wash down his epic climber meal. This beer’s flavor is simple, clean and delicious! Notes of blackberry bread are quickly washed away by a very dry finish. It’s such an easy drinking beer, I manage to down it halfway through this paragraph. Damn. I wish I had two, with a pretzel and mustard. Yodelay-he-hoo!
We learned our Oktoberfest recipe from Greg’s first boss, Chris, who trained at the Paulaner Brewery, in Munich. As an apprentice, Chris had to keep a journal and write an entry every work day. One day, Chris was exploring the tunnels and basements of the Hacker brewery, which Paulaner owned. He came across a room full of very old wooden beer barrels. On top of one barrel was a dusty leather notebook full of hand-written recipes. Chris took the book to the brewery historian, who pronounced the notebook “about 100 years old.” Chris copied out the recipe for Oktoberfest Märzen from the leather notebook as his journal entry.
Anaheim’s Oktoberfest is a modern brewery adaptation of that 100 year old recipe! Brewed with their super clean house Lager yeast, Owners/Brewers Greg and Barbara Gerovak know it well. This proprietary yeast is used with their recent Pilsner release as well as their flagship 1888 California Common. The Pilsner can still be found at nearby Anaheim Gypsy Den, whereas 1888 is available in the brewery and many accounts around Orange County.
Anaheim Brewery will celebrate their 2nd Oktoberfest in their biergarten located at the brewery on 10/13. Look for details soon!