"Ein Prosit der Gemütlichkeit!"
This is a traditional Oktoberfest toast to good cheer, well-being, and coziness!
Today, I’ll regale you with the Oktoberfest origin story that started with a wedding, explain the two classic beer styles you’ll encounter this season, and share tasting notes from some of this year’s offerings so you can be an informed buyer when it’s time to raise a Maß (pronounced mahss, which is a one-liter serving of beer). And… I provide a quick list of Oktoberfests in the area.
Oktoberfest did not originally begin as a beer festival! It began as a public celebration of a royal wedding, centered around a horse race.
On Oct. 12, 1810, Crown Prince Ludwig of Bavaria — who later became King Ludwig I — married Princess Therese of Saxony-Hildburghausen.
Munich decided to throw a massive public celebration that attracted 40,000-plus attendees (my wife and I had 181). The festivities lasted several days and culminated with a grand horse race held on fields just outside the city gates.
The festival was such a success that it was repeated annually and Oktoberfest was born!
The location remains the same as it was in 1810. Ludwig’s wife Therese was adored by Bavarians and the 100-acre meadow was named Theresienwiese ("Therese's Meadow") in her honor.
Prost Therese!
There were no giant beer tents at the first Oktoberfest.
Beer was present in simple wooden booths. Interestingly, as the years wore on, public interest in the horse race waned while interest in beer dramatically increased.
By 1824, Munich authorities were concerned enough about the growing number of beer vendors that they issued regulations limiting the festival to 18 Munich beer vendors.
Beginning in 1895, large breweries started erecting temporary beer halls capable of holding thousands of guests.
Today, Oktoberfest is the world's largest Volksfest (people’s festival). In 2025, 6.5 million people visited and approximately 6.5 million liters of beer were served under huge “tents” holding thousands of thirsty revelers.
Only six breweries, all required to brew in Munich, are allowed at the festival: Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu (tonight is kinda special), Paulaner, & Spaten.
For those of us who value simplicity, this is your beer season! The traditional Munich Oktoberfest beers are made according to the Munich Purity Law of 1487, with the ingredients limited to water, malted barley, hops and yeast.
My current homebrew, Guava Pale Ale, would’ve resulted in incarceration.
When shopping for Oktoberfest beers, there are two styles: traditional Märzen and modern Festbier. Both are lagers: bottom-fermented and lagered at cool temperatures, which is key to their smoothness and drinkability.
Traditional Märzen: The classic style associated with Oktoberfest for much of its history. Expect an amber color, toasted bread crust and biscuit-like malt flavors, mild initial sweetness, restrained hop bitterness and a clean, moderately dry finish.
Modern Festbier: This lighter, golden style became increasingly popular after World War II and is now the beer most commonly served at Munich’s Oktoberfest. Think deep yellow color, subtle floral or herbal hop aroma, moderate malt sweetness, and a clean, crisp, moderately dry finish.
When you’re doing this season’s beer shopping, you’ll find labeling indicates Märzen or Festbier style.
Märzen: Smoky barbecue and grilled meats, tomato-based comfort foods, rich nutty cheeses, toasty comfort carbs and spiced and caramel desserts.
Festbier: Roasted poultry, rotisserie chicken, grilled meats, tailgate finger foods and creamy dips and sauces
Here’s what we tasted in-house and can recommend as excellent examples of the season:
The Märzens
Other Half Oh…toberfest. The “Oh” stands for Other Half, which is a nod to Jacob Riis's famous book about New York, “How the Other Half Lives,” representing scrappy craft brewers standing up to big macro breweries. Loved the nutty aroma, fuller roasty body and excellent balance, finishing with floral and slightly spicy hop notes.
Brooklyn Oktoberfest. This brewery is an absolute OG of the craft beer industry, and I hold their signature Brooklyn Lager, launched in 1988, in my personal Top 10. Their Oktoberfest has a lovely amber hue, nutty aroma and bready flavor profile, finishing with light hop bitterness that mellowed as the beer warmed.
The Festbiers
Jack’s Abbey Munich Fest. This brewery is fully committed to making excellent lagers. “Loyal to Lager” is their motto. Munich Fest is no exception. My wife said it's one of the best she's tried. It has a golden color and notably pleasing sweetness that mellows in the finish. Was great with bratwursts and pickalicious mustard-relish sauerkraut.
Hofbräu Oktoberfestbier. During the Thirty Years’ War, in 1632, invading Swedish troops threatened Munich with destruction. The city helped avert the threat by paying the Swedes 23,168 liters of Hofbräu beer. Nearly 400 years later, they’re still producing excellent brews, especially this classic Oktoberfest offering. Golden in color, a little bit of hay on the aroma. Malt notes all the way through. My wife said, “Very pleasant, nice, easy drinking, lovely smooth finish, well done!”
KBM can recommend all these fine establishments and certain they will host amazing Oktoberfests! (Full list on my website)
Hudson Oktoberfest (10+ Breweries…), Oct. 3, in Hudson.
Roundtable Brewery Oct. 11 in Garnerville.
Broken Symmetry Sept. 18-20, in Bethel, Conn.
Soul Brewery Oct. 3 in Pleasantville.
I enjoy the change of seasons, and with fall upon us, it’s great to have a whole new set of delicious beers to enjoy while wearing my fedora and flannel ensembles.
This year, I recommend grabbing a few Märzens and Festbiers and conducting your own important research.
Which one wins?
Around here, the house is divided: I’m Team Märzen. My wife is Team Festbier.
So check out a few of the beers I’ve mentioned, let me know where you stand, and — most importantly — find a local Oktoberfest and enjoy the festivities.
Prost!
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