DBBC-Oktoberfest-Tastingpassport-Web-1.Pdf

1516 Oktoberfest History Duke Wilhelm IV of Bavaria introduces the Reinheitsgebot Oktoberfest, as we know it, was first held as a wedding (German Beer Purity Law) celebration marking the marriage of Crown Prince Ludwig to Therese of Saxe-Hildburghausen in Munich. The event included 1810 a horse race as well as tastings of beer, wine, and food. In 1811 the Crown prince Ludwig marries Therese of Saxe-Hildburghausen celebrations were repeated, launching the tradition of Oktoberfest (October 12th) which then grew over the years and is now the largest beer and folk festival in the world. The event typically runs for 16 1841 days leading up to the first Sunday in October. In the 1870s, the Anton Dreher creates the Vienna- style lager Spaten-Franziskaner Brauerei introduced the first amber colored Marzen/Oktoberfest beer, which was inspired by the amber-hued 1872 Vienna lagers of Austria. Devils Backbone’s Vienna Lager is an Franziskaner Brewery in Munich interpretation of these traditional brews and is widely celebrated (today part of Spaten) introduces amber lager to Oktoberfest as a true to form Vienna-style lager. These lagers inspired what we all think of as classic Oktoberfest beer. Over time the 1970s Oktoberfest lagers evolved into a golden color. Our O’Fest follows Festbiers at Oktoberfest turn golden this evolution and is golden in color while maintaining the malty, in color bready aroma of old school Oktoberfest beers. To further celebrate 2oo8 Oktoberfest, we partnered with Spaten to create München on Devils Backbone Brewing opens its Hops, an IPA that follows the trend towards hop flavor instead doors and begins producing an award of bitterness. Brewed with German ingredients, it is an homage winning Vienna Lager to the new hop varieties grown in Germany that are harvested 2020 shortly before Oktoberfest every year. These three fest beers Devils Backbone and Spaten reflect the history and evolution of the beers consumed at this collaborate to create München on epic festival. Hops as a hoppy new-school IPA How to Taste CBFR: The first step of tasting a beer is assessing its appearance: Is it light straw, deep gold, amber, or Color black? How much foam forms as it’s poured and A description of the appearance of the beer what is the color and texture of that foam? Is it clear and bright, or does the liquid have a hazy glow? Body A description of the mouthfeel of the beer Next we move on to the aroma. As the main driver of Flavor flavor, aroma has a lot to do with how we perceive A description of how the beer tastes the beer. Take a few short sniffs, then cover the glass with your hand and swirl the beer to release Romance the aroma before taking a deep smell. Anything fun about the beer that doesn’t fit into the other categories

Finally, sip and evaluate the texture and body of the beer as it contacts all parts of your mouth. Note the flavors that come forth. Keep the after taste in mind as the flavors linger or diminish. C Bright amber, white head

B Medium

Toasty and caramel malty flavors F with a smooth, mild finish Oktoberfest beers were darker before the advent of Vienna Lagers. They inspired the brewers of Munich to brew the R amber lager we think of as traditional Oktoberfest beer. This is our Ol' Faithful. No, it's not a geothermal phenomenon. It's the beer everybody, including Tasting Notes professional beer judges, just seems to dig. Maybe they like how it's smooth, medium- bodied, and semi-sweet, while not too heavy or bitter. Maybe it's the amber color, or the blend of four imported malts balanced by two Germanic HOP Malt Fermentation hops, or the fact that it takes 5 weeks to get it right. Or maybe it's all of the above. Citrus Bread Banana Pine Toast Funky Mild, Toasted & Caramel Notes Woody Caramel Clove Floral Chocolate Tart Spicy Coffee Crisp & Clean C B lagerGR F R

Tasting Notes Inspired by modern German Oktoberfest bier, O’Fest will make you want to hoist a stein at your local bier hall and say “Prost!” We hear that means “cheers” in German. It’s medium- bodied, golden in color, and tastes smooth, malty & bready thanks to the contemporary HOP Malt Fermentation blend of malts and hops. You’ll love it whether Citrus Bread Banana it’s October or Oktober. Pine Toast Funky Woody Caramel Clove Smooth, Malty & eady Notes Floral Chocolate Tart Spicy Coffee Crisp & Clean C B F R We’ve been brewing world class beers inspired by German traditions for over a decade, so Tasting Notes when Spaten, the granddaddy of all Oktoberfest breweries, called on us to collaborate we thought, “Let’s brew the hoppiest new-school German party beer this side of München” (a.k.a. Munich, for our stateside friends). So that’s what we did. München On Hops uses all German ingredients and abides HOP Malt Fermentation by the Bavarian purity law, but we gave it some American flair with extra hops straight from the Citrus Bread Banana source. Grab a handful of steins and celebrate this Pine Toast Funky Oktoberfest by dancing on benches with your hop- Woody Caramel Clove loving freunde. Floral Chocolate Tart Spicy Coffee Crisp & Clean Hoppy, eady & uity Notes

67 eep Golden Name Style Name Style C C B B F F R R

Tasting Notes Tasting Notes

HOP Malt Fermentation HOP Malt Fermentation Citrus Bread Banana Citrus Bread Banana Pine Toast Funky Pine Toast Funky Woody Caramel Clove Woody Caramel Clove Floral Chocolate Tart Floral Chocolate Tart Spicy Coffee Crisp & Clean Spicy Coffee Crisp & Clean Name Style Name Style C C B B F F R R

Tasting Notes Tasting Notes

Body | The relative lightness or heaviness of the characteristics like citrus and tropical fruit, to beer on the palate. woodsy flavors like pine and resin, to earthy and herbal notes to flavors that are spicy and floral. Mouthfeel | Incorporates the body as well as textural components, such as the silky perception, Fermentation Flavors | Flavors derived dryness, and carbonation. from the activity of the yeast and/or bacteria used during the fermentation process. Can range from Balance | The interaction between the hoppy very clean to fruity (banana, apple, pear) to spicy and bitter characters, the malty and sweet (clove, black pepper) to funky/sour and other characters, the fermentation flavors, the alcohol bacteria derived characteristics. warming effects, and the body of the beer. Head | The qualities of the foam on the beer. Can Roasty | Having flavors of roasted grains, be fluffy, meringue-like, dense, or possibly rapidly including coffee, chocolate, and char. dissipating. Color can be white to brown.

Malty | Flavors coming from the grains used Carbonation | Can be very high (lively and to make the beer. These range from bread and very prickly) to medium (soft prickles) to low crackers, to toast and caramel, to dark and dried (smoother and creamier). fruit, to roasty chocolate and coffee flavors. Nitro/Nitrogenated | A beer which uses a Hoppy | Often includes bitterness but mostly large amount of nitrogen gas in addition to carbon references the flavors imparted by the hop dioxide to achieve a unique mouthfeel with a varieties used in the recipe. These range from fruity cascading effect when poured. Prost!