Oktoberfest pick: Ayinger Oktober Fest-Marzen, a classic take on the style

What it is: It’s that sliver of the year when our minds are allowed to drift from hops, stouts aged in bourbon barrels and the latest craft brewery to release a pilsner, so that we can revel in the maltiness of Oktoberfest beers.

The style, which is also called Marzen, is traditionally brewed in March and then left to lager (or age) until fall. Any quality beer store will have at least a dozen on its shelves for the next six or so weeks, and they are an ideal companion to the arriving fall weather.

I tasted more than a dozen Oktoberfest beers in advance of choosing one for this column and settled on Oktober Fest-Marzen, a German classic from Ayinger for its exquisite richness and balance. Others to watch for: Afterburner (Metropolitan Brewing), Take Me to Your Liter (Hailstorm Brewing) and Oktoberfest (BuckleDown Brewing).

In the bottle: Sweet and grainy on the nose — think of fresh bread baked with honey and raisin — Oktober Fest-Marzen features a pronounced sweetness of caramel and caramelized pumpkin on the palate. Hearty, and even a bit creamy as it warms, Oktober Fest-Marzen features a touch of bitter hops and fresh straw upfront before veering into a long malty finish. However, the beer dries out nicely to avoid a sticky or cloying aftertaste. A perfect beer for fall nights.

Alcohol: 5.8 percent

Drink it with: Sauerbraten and spaetzle, of course! Though, in reality, this is a wonderfully versatile food beer, and arguably this is where it most shines. It accents any hearty dish nicely.

Find it: Oktober Fest-Marzen is available in four-packs of 330-milliliter bottles and individual 500-milliliter bottles at better beer stores.

Reader Comments

Next Up in Lifestyles

Fun and Fitness go hand-in-hand with Buddy Up Tennis
Fun and Fitness go hand-in-hand with Buddy Up Tennis
A long-time tennis player himself, Jason Anderson wasn’t looking for competition for his son, he was looking for a community.
Former Noma chef turns his talents to school food
Former Noma chef turns his talents to school food
NEW LONDON, Conn. -- The students waiting for tacos are growing impatient. One furrows her brow in theatrical annoyance.
Beer of the Week: Blue Mountain Spooky
Beer of the Week: Blue Mountain Spooky
At their core, many "pumpkin beers" are no different from pumpkin spice lattes, pumpkin spice cookies and pumpkin spice ice cream sandwiches, which...
The 5-part answer to late-summer wines: Four whites and a rosé
Special To The Washington Post As summer winds down, here are four whites and a rosé to guide us through to cooler weather.
Crazy-good mac and cheese is surprisingly easy to make
Crazy-good mac and cheese is surprisingly easy to make
Did you think only chefs could make great mac and cheese? It’s actually much easier to do at home than you might think.
More Stories

You have reached your limit of free articles this month.

Enjoy unlimited access to myDaytonDailyNews.com.

Starting at just 99¢ for 8 weeks.


  • ePAPER

You have read of free premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks.


Welcome to myDaytonDailyNews.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myDaytonDailyNews.com.