Yes, it’s that time of year again, September 21st is the start of Oktoberfest in Munich. * It’s 5 o’clock somewhere but not in Munich, but whatever time it is, it’s time for me to quaff a Midnight in Munich Mӓrzen. But if you’re Oktoberfesting in Munich and it’s midnight you’re probably in a cab trying to remember what hotel you’re staying at because you missed last call. Oktoberfest Munich style opens at 10am for all you day drinkers out there, but unfortunately for you hooty-hoot night owls it closes at 11:30PM.
Classic dirndl and draught versus classless dirndl and whine.
Other fun Oktoberfest facts. Chugging your stein is frowned upon and actually verboten in some places. And if you’re attending with Paris Hilton then sorry, you’re SOL, as in you aren’t getting in. She’s banned from Oktoberfest for life!**
Time to toast the Oktoberfest host, one Munich malted coming up. This pour looks a-mӓrzen, as in pour-fect, simply stein-ing. Semi-clear amber with a fulsome froth. A fresh almost metallic caramel malt aroma. I couldn’t resist a first big ol’ fest of a pull and in return I got a snoot full of caramel malt with some mild bitters and a caramel aftertaste. Full bodied and quite satisfying. The malt keeps the caramel sweet at bay and makes room for some bitters for a nice sequence and combo. Well flavoured and well favoured. Way back in the day a first brew at Oktoberfest for us COM was one and just begun, but these days I’m one and done, and this one is a good one. Well done, Wellington.
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