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4 2 | M A C O N M A G A Z I N E O C T O B E R / N O V E M B E R 2 0 1 8 I t's nearly that time of year in Germany when the beer flows like water, the smell of brats wafts through the air and polka music has everyone dancing. Yep, I'm talking about Oktoberfest, which traditionally starts the third weekend in September and ends the first Sunday of October. Oktoberfest, as we know it today, all began with a royal wedding. Crown Prince Ludwig, later to become King Ludwig I, was married to Princess Therese of Saxony-Hildburghausen on Oct. 12, 1810. The residents of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. Horse races marked the close of the event, and the decision to repeat the horse races in subsequent years gave rise to the tradition of Oktoberfest. In the first few decades, the choices of amusements were sparse. In 1818, the first carousel and swings were set up. Visitors were able to quench their thirst at small beer stands, which grew rapidly in number over the following years. In 1896, the beer stands were replaced by beer tents, which were set up by the enterprising landlords with the backing of the local breweries. The remainder of the festival site was taken up by a fair. Even today there are carousels, roller coasters and fun for visitors of all ages. Now that you know about the World's Largest Beer Festival, let's talk about some popular German-style beers. The most popular beer served at Oktoberfest is a Märzen. German for "March beer," Märzen is a pale lager that was traditionally brewed in March and stored in caves before summer's weather made brewing lagers nearly impossible. The original Märzen was brewed dark, Prost, mein freunde! strong and full-bodied to help cover up the inevitable flavor changes that would occur throughout the summer. Another popular German-style beer is Dunkelweizen. "Dunkels," or "dark wheats," are popular for their rich color and bold malt texture. Darker and more robust Dunkels offer a chocolaty flavor profile and appearance, while traditional varieties show notes of clove and banana. Munich's other popular lager, the Helles, is much brighter and lighter than the Dunkel. Meaning "pale," Helles will have a crisp finish that is comparable to a Pilsner and is a cool, refreshing, everyday beer. One of the more popular German wheat beers are Hefeweizens, or "yeast- wheats." Hefeweizens derive tart, spicy and fruity flavor from high contents of bold, active yeast strains. Hefeweizens often have a fizzy head that keeps its place throughout drinking. Kölsch ales are light, bright and crisp, and have gained popularity with many American brewers who have put their own spin on the style. Brilliant clarity in some Kölsches remind drinkers of a fizzy white wine. Bock beers are traditionally the toast of late-winter or early springtime beer connoisseurs. Sometimes, a heavy, full- bodied bock can almost feel like drinking a meal, which keeps with the legend that Bavarian monks subsisted on Bock beer during long spells of fasting. The Pilsner might be Germany's most popular export beer, and is easily recognizable in brewpubs across America. Pilsners are notable for a crisp, floral aroma and finish with a zesty, bitter mouthfeel. I hope that this article has put you in the mood to swing by your local craft beer store and pick up a mixed six-pack of German-style beers. Afterward, cruise in to your local grocery store and grab some brats and sauerkraut. Pull up a German polka playlist on Spotify, fire up the grill and have your own backyard Oktoberfest. Prost, y'all! – Brian Whitley is the co-owner and head brewer at Piedmont Brewery & Kitchen. L O C A L B U Z Z