Festbier – What’s the fuss?

Well, Oktoberfest is the fuss of course! A 5-day long party held in 1810 that was so popular it evolved over the years to the point where we now even celebrate the pasty in September and October.

Originally Marzen beer was served, a beer darker than your Fest, and named after the month of March. Beers were only allowed to be brewed at certain times in Bavaria, beers were not allowed to be brewed in summer due to the high rate of spoilage. Marzen beers are brewed with Munich malts that give it that delicious malty, toasty, bread-like flavour (perfect alongside that pretzel won’t you say?).

Festbier, nowadays, are the beers served at Oktoberfest and are referred to as a pale lager, a lot lighter in colour than your Marzen-stye beers. There are many speculations as to why the beers gradually changed at the festivals, and we’re not here to speculate, we’re here to brew, enjoy, and be festive! As per tradition (or traditions) we kept the Munich malt in the recipe, kept the ABV at festive levels, and made it a bit lighter in body so that you can still fill up on the tasty German cuisine that is served at your Oktoberfest.