Summerfest® Celebration® Ale


A German-American collaboration on the classic festival beer.

← Help Kenny the Braumeister create the best Oktoberfest ever!

We’re exploring the roots of Germany’s famous Oktoberfest beers. Each year, we partner with a different German brewer to explore a different approach to the style. This year we’re working with Bamberg, Germany’s Mahrs Bräu on a new version of the classic style. This authentic version of the festival beer is deep golden in color with a rich malt complexity, but with a noticeable spicy hop character from the use of the nearly forgotten Record hop varietal.


  • Alcohol Content 6.0% by volume
  • Beginning gravity 14.6° plato
  • Ending Gravity 3.5° plato
  • Bitterness Units 30


  • Yeast Lager yeast
  • Bittering Hops German Magnum, Palisade
  • Finishing Hops German Record, Saphir, Crystal
  • Malts Two-row Pale, Steffi Pilsner, Munich, Vienna

Food Pairing

  • Cuisine German Weisswurst sausage, Roast Pork
  • Cheese Mild Cheddar, Butterkase
  • Dessert Apple Strudel with fresh whipped cream

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • Specialty Malt

    Malted barley generally falls into two camps: base malt and specialty malt. Base malt is highly modified malt that is responsible for producing the bulk of the fermentable sugars in the beer. Specialty malt is malt added for its flavor, color or effect on the body and mouthfeel of the finished beer. Specialty malts are typically produced by kilning and/or roasting barley. Caramel malt is made by placing germinated barley with a high moisture content directly into a roaster. The resulting malt produces unfermentable sugars during the mashing process, adding sweetness and body to finished beer. Roasted malt is base malt that has been placed in a roaster similar to a coffee roaster to produce deeper, darker, baker’s cocoa and espresso flavors like those common in a porter or a stout.

  • Ale versus Lager

    All beer is broken down into two camps: ale or lager. The principal difference is the variety of yeast. Ales use a yeast called Saccharomyces cerevisiae, referred to as “top fermenting” because of the frothy foam created during fermentation. Lagers use a yeast called Saccharomyces pastorianus, called “bottom fermenting” because of the slower, restrained fermentation process. Ales are fermented at warmer temperatures and generally produce more fruity and spicy aromas from the yeast. Lagers are fermented at cooler temperatures and produce cleaner, more reserved aromas, which let the malt and hops shine through.