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German-Style Oktoberfest/Wiesn

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Location: European
Category: Lager
BJCP Comparable Category: 6A - Märzen

Style Description

This is the description of how the German-Style Oktoberfest/Wiesn style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the German-Style Oktoberfest/Wiesn beer style.

Traditional Oktoberfest beers were brewed to original gravity at or above 13 ºPlato. Today, some examples are brewed to a lower original gravity.

  • Body: Medium
  • Malt Flavors & Aromas: Clean, sweet, bready malt profile is low to medium-low
  • Hop Flavors & Aromas: Very low to low
  • Fermentation Characteristics: Fruity esters and diacetyl should not be present
  • Common Ingredients: Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash was traditionally used to develop the rich malt profile.
  • Commercial Examples: Buergerliches Ur-Saalfelder, Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Weltenburg Kloster Anno 1050

Brewing Properties of German-Style Oktoberfest/Wiesn

The functional properties of brewing German-Style Oktoberfest/Wiesn beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.

ABV
The alcohol by volume is shows the amount of alcohol this style of beer should have.
5.1 - 6.1%
Bitterness
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
23 - 29 IBUs
SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
3 - 5 SRM
(6 - 10 EBC)
Original Gravity
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
1.048 - 1.056
Final Gravity
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
1.010 - 1.014

If you see an error in our data, please let us know!

Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.

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