So last Friday I looked at an Oktoberfest that's about as traditional as you can get. Today, I'm checking out an Oktoberfest that's at the opposite end of the spectrum. I was taking with Bryant from Rhinegeist a while ago and asked him what they were cooking up in the coming months and he told me to be on the lookout for an Oktoberfest come this time of year. But how do you a brew an Oktoberfest, a beer that is traditionally lagered since March when you've only been open and brewing for a few short months. Well, apparently you stretch the rules a bit. When I grabbed this growler I asked how the beer was fermented since I knew they weren't going the traditional lager route. It turns out that it's brewed with an Scottish ale yeast which, as I was informed, acts sort of like a lager yeast when fermented at lower temperatures. I'm always in favor of bucking style guidelines. Let's see how this one stacks up. To the beer!
