This year’s version of Deschutes Brewery’s Oktoberfest utilizes German Pilsner and Munich malts, as well as German Perle and Hallertau hops. This year, we tried a very traditional method of acidification in our brew kettle. We used a sour wort strain we received from the Distelhauser Brewery in Tauberbischofsheim, Germany. Say that after a couple of pints…we grew this mixture or organisms in 4 gallons of our unhopped Mirror Pond wort and added it directly to our brew kettle for a refreshing, zippy finish on this beer.
beerinmarch (2830) - Washington, USA - NOV 28, 2008
3.2 AROMA 7/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
On tap at the Portland pub. Pours a soft copper with a mild off-white head. Very fruity oktoberfest, didn’t quite have the depth of malt that I like. I tend to go for the more toasted malt varieties. Very drinkable with a long fruity malt finish and good balance.
3fourths (7537) - Boulder, NEW ZEALAND - NOV 17, 2008
3.4 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 14/20
Clear dark honey orange. Little to no head. Rich semi-sweet malt forward bread crust and honey flavored Munich and Vienna malts. Rich, sticky and lightly peppery texture... vibrant and fresh, layered well. Clean. Very tasty
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