It’s October and that means it’s also Octoberfest, which to us symbolizes good food and good drink, as well as a good time. Of course the tradition stems form Germany, but stateside, we have lots of great ways to celebrate in our own way.
Specifically, we enjoy the food and drink, and wanted to outline 20 top Octoberfest beers that have been suggested to us.
We’ll also include a beer recipe, so that if food is more your thing, you can also enjoy these beers in another way.
1. Ayinger Oktoberfest, 5.8%, Germany. Superb flavored malts, hints of coffee, well balanced, and excellent Oktoberfest.
2. Beck’s Oktoberfest, 5.0%, Germany. Great orange color, caramel, toffee, and coffee notes, very complex flavors yet smooth. We know. We’re as surprised as you are.
3. Hacker Pschorr Oktoberfest, 5.8%, Germany. Smoothly carbonated, great flavor.
4. Flying Fish Oktoberfish, 5.5%, Cherry Hill, NJ. Balances the hops with autumn malts and caramel of the Oktoberfest style.
5. HofBrau Oktoberfestbier, 6.3%, Germany. Interesting pumpkin and spice notes.
6. Stoudt’s Oktoberfest, 5.0%, Adamstown, PA. Very good balance of bitters, hops and malts.
7. Lefthand Marzen Oktoberfest, 6.0%, Logmont, Colorado. Great flavors of coffee and caramel.
8. Magic Hat Hex Ourtoberfest, 5.4%, South Burlington, VT. Pine and cherry notes, good, interesting.
9. Spaten Oktoberfestbier, 5.9%, Germany.
10. Weyerbacher Autumn Fest, 5.4%, Easton, PA
11. Dundee Oktoberfest, 5.5%, Rochester, NY.
12. Lakefront Oktoberfest Lager Beer, 5.7%, Milwaukee, WI.
13. Sam Adams Oktoberfest, 5.3%, Boston, MA.
14. Heavy Seas Marzen, 5.4%, Baltimore, MD.
15. Saranac Oktoberfest, 5.4%, Utica, NY.
16. Victory Fest Bier, 5.6%, Downingtown, NY.
17. Leinenkugels Oktoberfest, 5.1%, Chippewa Falls, WI.
18. Paulaner Oktoberfest, 5.8%, Germany.
19. Sierra Nevada Tumbler, 5.5%, Chico, CA.
20. Southern Tier Harvest Ale, 6.4%, Lakewood, NY.
Dark Beer Oktoberfest Chicken Recipe
This recipe may be halved. Always remember to use separate platters for raw and cooked chicken.
Serves: 4
Ingredients:
1/2 cup peanut oil
1 teaspoon German mustard, preferably Düsseldorf-style
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon minced fresh basil
1 teaspoon fresh thyme leaves
3 1/2 to 4 1/2 pounds chicken parts
Non-stick cooking spray
Preparation:
Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill. Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
Serve with mustard and German sauerkraut, such as the Hengstenberg, Gundelsheim or Kühne brands.
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