During the months of August, September, and into October, you may come across beer marked as Oktoberfest on store shelves. The origin of this beer’s name stems from the Oktoberfest Volksfest, celebrated annually in Munich, Germany. This festival, which dates back to 1811, spans approximately two and a half weeks, concluding just slightly into October. The cultural imagery surrounding Oktoberfest is vibrant, often showcasing individuals clad in lederhosen, carrying beer steins. In these depictions, the beer is typically recognized more for its abundance than its craftsmanship; however, the history of Oktoberfest beers is both deep and rich.

At the Munich Oktoberfest, two main types of beer are categorized as Oktoberfest brews: festbiers and märzens. Originating from the Bavarian region, Märzen is an amber lager that is brewed in March (with “Märzen” translating to March in German) and aged until the festival arrives. On the other hand, festbiers also represent German lagers, but they are characterized by a golden hue and a more pronounced malt flavor compared to Märzens.

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It’s worth noting that Oktoberfest beer, or Oktoberfestbier, isn’t defined as a distinct beer style. Similarly to how sparkling white wine can only be called champagne if produced in the Champagne region, Oktoberfestbier is recognized as a protected geographical indication. Only beers served at the Munich Oktoberfest can be labeled as Oktoberfestbier, and for a beer to qualify for serving there, it must be brewed within the city limits.

The guidelines regarding what qualifies as an Oktoberfestbier mean that only six breweries are authorized to produce it. If you want to experience the authentic taste, seek out beers from Augustiner-Bräu, Hacker-Pschorr-Bräu, Löwenbräu, Paulaner, Spatenbräu, or Hofbräu-München. In the United States, you’ll find these genuine Oktoberfestbiers exclusively in the imports section. While there may be similar choices among domestic beers, they will be labeled as “Oktoberfest Style” and likely differ more from the original brews found in Germany.

The beer served at Munich’s Oktoberfest varies from year to year. Two significant transformations can be noted throughout its history. In the early 1800s, when Oktoberfest was still in its infancy, the majority of beer offered were dunkels, which are dark German lagers. By the mid-1800s, paler, amber märzens began to take over. Then, during the 1970s, Paulaner introduced a lighter version known as festbiers.

While these changes have occurred in Munich, the evolution of Oktoberfest-style beers brewed in the United States has not followed the same trajectory. Although the festbier now reigns in Munich and carries the official designation of “Oktoberfestbier,” American craft breweries still favor the Märzen lagers. Therefore, if you choose an imported Oktoberfest from Munich, you can expect it to be a lighter beer, whereas an “Oktoberfest Style” beer produced in the U.S. will likely adhere to the heavier, more traditional brewing style.

For more information, explore the original article on Chowhound.