Hallo! Sie sind die größte Auberginen im Garten!  

It’s the day before the Autumnal Equinox.

 

 

 

 

At least that’s what you said.

 

 

 

It’s also VERY close to the start of Oktoberfest in the country that has the next great hope for the United States Men’s Soccer Team playing in it. It’s always a fun time of year. The environment gets prettier, I get uglier and the season slowly (sometimes) fades into the next one, as we’re expectant at this point seemingly seamlessly.

 

To aid in the celebration of King Ludwig’s old-school wedding (that’s why it started in the first place) we will have our own (not our own – we don’t make beer) versions of the Oktoberfest style on hand for you to drink with your mouths (or however you decide that you want to drink them).

 

The Oktoberfest style is one that is increasingly interesting, to me, to try and define. The original version(s), the Marzens, were beers that were brewed in March, lagered in caves over the Summer and then brought out and served in late September in order to celebrate the start of the brewing season. I know, that’s kind of confusing. Here’s a more in depth run down: the brewing season in Munich back in the good old days (the days prior to the modern advances in technology and stuff) was typically between late September and mid March every year. Because of the nature of yeast doing what yeast does, there needs to either be a controlled environment where the temperature of the fermentation is constant or you have to wait until the temperature of the environment itself allows you to live in a cooler climate. Hence, brewing beer only between September and March. So, brewers would make ALL of the beer for the year in between that time period. The very last beer that they would make would be cellared in ice caves over the summer and served at Oktoberfest. I already mentioned that but for the linearists out there I felt it necessary to follow that path.

 

Oktoberfest beers are typically Amber in color and roughly about 5-6% alcohol. The purpose of these beers is to be drank, a lot. Therefore, they keep the alcohol lower so that you can drink more of them. Which, is awfully nice of them.

 

And, we will be showcasing TWO different interpretations of this style in the next couple of weeks, both of which coming from breweries that know a thing or three about making lagers true to form. The first is from Idletyme Brewing of Mountain Top, Stowe and the second is Zero Gravity from their stronghold surrounding of Burlingtown. Both of which will be delightful.

 

And, that’s all we’re serving.

 

 

 

 

No more other beers.

 

 

 

 

 

[he’s lying]

 

 

 

But, that all being said, I hope the start of the Autumn is going well for you and this has been hard to write since I’m kind of like THIS when it comes to THIS even though THIS is still going on and THIS is also going on as well but THIS!

 

 

 

 

And all THAT being said, take care.

 

 

 

LET’SGOTEAMNORTHAMERICA(TNA!)! Taproom