Oktoberfest

Summerfest® Celebration® IPA

Oktoberfest

A German-American collaboration on the classic festival beer.

We’ve partnered with Bavaria’s Weihenstephan, the world’s oldest brewery, for this American take on the classic German Oktoberfest. A malt backbone is balanced by subtle hop character in this crisp, clean, and drinkable crowd-pleaser. Nothing captures the spirit of celebration like a beer among friends.

Overview

  • Alcohol Content 6.0% by volume
  • Beginning gravity 13.9° plato
  • Ending Gravity 2.8° plato
  • Bitterness Units 20

Ingredients

  • Yeast Lager yeast
  • Bittering Hops Sterling
  • Finishing Hops Sterling, Spalter, Record
  • Malts Two-row Pale, Steffi, Pilsner, Munich

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.