Munich’s Oktoberfest is held at the Theresienwiese (often shortened to “the Wiese”), literally “Therese’s Field”. It refers to the Princess Therese whose matrimony is celebrated annually with the beer festival. In September fourteen “tents” are built in the Theresienwiese to house the beer halls and gardens of Oktoberfest. These quasi-temporary structures have a rich history and lore and each pours a single brewery’s beers (a few serve wine, too).
Three of the most iconic Oktoberfest tents serve beer from Spaten-Franziskaner-Bräu.
The first keg of Oktoberfest is always tapped by the Bürgermeister (mayor) of Munich in the Schottenhamel tent. The trendy Hippodrom is the first tent inside the festival. And the Ochsenbraterei is the place to go for oxen at Oktoberfest.
The Spaten Oktoberfest pours a brilliantly clear tawny amber. A little bit of tan head is long-lasting. The meager nose is mostly malt and light-struck (*thank you green bottle*). The good toast and biscuits are overshadowed by the skunk, corn, and metallic notes.
A thin flavor is dominated by skunk character. Some good malt taste comes through, fighting all the way with the metallic. Well it’s not all disappointing – the balancing sweetness and active carbonation make for a smooth full palate.
Spaten Oktoberfest Ur-Märzen
2.9 (3-6-5-4-11)
The Session is a beer-themed blog-off occurring the first Friday of every month, featuring articles on many different beer styles as well as numerous tangential topics. Look 
The mild nose is fruity – bananas mostly, some apples and lemon. There is just a bit of alcohol tingle.
I had a pretty good time at the Festival of Iowa Beers today. As always, the buzz and bustle was around the homebrewers’ tent. There were a wide range of beers on tap there: imperial this that and the other, a few sours, and several real ales served on a beer engine. The pros had a few interesting taps, but predictably most were pouring their usual fare.
Hub City up in Stanley is finishing the preparations on their new addition, featuring a 30 barrel brewing system. They will apparently be running double batches into 60 barrel (!) fermenters. That’s a huge increase in capacity, but apparently their distributors are working hard to keep that beer on the shelves. Hub City will also be releasing two small batch series: one of seasonals and one of high-gravity specials available only outside the state (
Hub City Russian Imperial Stout
Powder Keggers is a women’s beer appreciation group in Des Moines, but they were able to muster up a few selections of homebrew to bring to the festival. (ed. note: this was meant to read “they’re a beer appreciation group, but they brought homebrew anyway” rather than “they’re a women’s group, but they could still figure out how to bring beer”) I tried their Lady Nessa’s Grand Cru. It was a very clear pale amber color with a little white head. The nose was malty with notes of grassy hops. The flavor is malty, with an alcohol tinge and a balancing sweetness. Some earthy hops come through. The body is thick but not cloying.
This summer I have done a lot of biking. It’s all still on my old wannabe. When I get home, I usually sit out on my front porch and have a beer. If my timing is good I can watch the sun go down.
Pierre and Annick Lebbe are living the dream. They live on their organic goat farm in the south of France, making cheese and beer. They grow barley for the malt on their farm and feed the spent grains to their goats. Pierre brews and bottles about 450 liters of L’Amalthée a month. This beer was recommended to me by Erin, the manager of 
The roasted malts make it dark, the oats make it chewy, and the rye makes it spicy.
The Bruocsella is a lightly hazy golden poppy. Just a hint of activity puts a spindly thread of straw-colored head in a ring around the glass. The nose is quite funky and sour: horse blanket, vinegar, and sour laundry. There is a bit of peanut butter. The aroma is dry and dusty. Like many lambics it is woody, but taken to a new level: it reminds me of the smell of my recorder from elementary school. Notes of cheese and gym sock. Paired with all this pleasantness is a delicate fruit character of mango, papaya, and red delicious apple.
Grand Cru Bruocsella Cantillon
The reason I mention this is that tonight the first beer I am trying is a collaboration brew from 
A bit of creamy tan head sits atop the turbid, mahogany colored Bon-Chien. Not a lot of head but what is there lasts and leaves an artistic lacing. A rich aroma wafts out: fruit, wood, malt, funk, and sour. Cherries, raisins, and blackberries with a vanilla oak character. A light caramel malt sweetness balances an acidic, cider vinegar nose. Just a bit of sweat adds a funky interest. Great sweet and sour combination.
feed me
Announcing Session #33: Framing Beer
Friday, October 2nd, 2009My sister once told me a story she had heard about a sculpture exhibit: on the winter day it opened, the artist placed a coat rack next to the door. Predictably, the patrons hung their coats on it. Each day the artist moved the rack a bit closer to the rest of the exhibit, until the day came when the visitors chose not to use the “piece of art” for their coats. That day the artist placed a sign on the coat rack that stated simply, “Art begins here.”
For better or worse, in everyday situations beer comes with a label. This label very really ‘frames’ the beer inside. The fact that the beer comes commercially-produced signals the presence of investment (if not skill). A style name or tasting notes indicates the general characteristics to expect. If you know the brewery the beer is framed with your past experiences. Even the label art will affect your expectations for the beer.
What role does this framing play in beer tasting, especially for ‘professional evaluators’? Relate an amusing or optimistic anecdote about introducing someone to strange beer. Comment on the role a label plays in framing a beer or share a label-approval related story. I have not done much blind tasting, and I would be intrigued to hear about this ‘frameless’ evaluation of beer.
And drink a beer. Ideally drink something that you don’t think you will like. Try to pick out what it is about that brew that other people enjoy (make sure to properly frame the beer!). The Session #33 will take place here 6 November 2009. Leave a link to your post as a comment here or else e-mail it to me at couchand at gmail dot com on or before that day.
Extra credit will be given for specific mention of the Post article prompting this topic, or for use of the phrase “priming the pump”.
For more information about The Session inquire here.
Tags: art, craft beer, framing beer, life, love, music, The Session, The Session prompt
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