From malty Märzens to lighter festbiers, there's an Oktoberfest for everyone
The dark malts (and the booze) lend it a bit of sweetness, but the hops come through at the end and give it a dry finish.
Hints of caramel and toasted grain, along with some floral hops and toffee flavors. A nice malt character and a crisp finish
Lagered in French oak barrels from a Napa Valley cabernet producer, giving it a smoother mouthfeel. A nice toasty, biscuity flavor to it.
A well-balanced, award-winning brew, and it stays true to the malty, bready style while also adding a touch of hoppy bitterness.
It’s more toasty and bready than it is sweet and caramel-flavored, and it expertly toes the line between the heavier and maliter Märzen and the lighter, crisper festbier.
It’s crisp and sessionable, with just the right about of malty sweetness, which means you can easily crush several of them without worrying about getting too sloppy.
Sam Adams’ Octoberfest has been around for more than 30 seasons, and rightfully so. It’s an extremely good example of the style, it’s a great entry-level beer for Oktoberfest virgins.
It’s darker and maltier than usual, with a nice graham cracker aroma on the nose, and it’s got some herbal and floral hop notes to provide a little balance.
It’s well-balanced and very drinkable. It’s sweet enough that it goes down smooth, but hoppy enough that it’s not cloying.
Traditional German malts are never overpowering, though, and it’s got a crispness and a slight bitterness to it that sets it apart from some of its sweeter peers and gives it an extremely pleasant, dry finish.