Oktoberfest History...Oktoberfest History 1516 Duke Wilhelm IV of Bavaria introduces the...

Oktoberfest History 1516Duke Wilhelm IV of Bavaria introduces the Reinheitsgebot (German Beer Purity Law)

1810Crown prince Ludwig marriesTherese of Saxe-Hildburghausen (October 12th)

1841Anton Dreher creates the Vienna-style lager

1872Franziskaner Brewery in Munich (today part of Spaten) introduces amber lager to Oktoberfest

1970sFestbiers at Oktoberfest turn golden in color

2oo8Devils Backbone Brewing opens its doors and begins producing an award winning Vienna Lager

2020Devils Backbone and Spaten collaborate to create München on Hops as a hoppy new-school IPA

Oktoberfest, as we know it, was first held as a wedding

celebration marking the marriage of Crown Prince Ludwig to

Therese of Saxe-Hildburghausen in Munich. The event included

a horse race as well as tastings of beer, wine, and food. In 1811 the

celebrations were repeated, launching the tradition of Oktoberfest

which then grew over the years and is now the largest beer

and folk festival in the world. The event typically runs for 16

days leading up to the first Sunday in October. In the 1870s, the

Spaten-Franziskaner Brauerei introduced the first amber colored

Marzen/Oktoberfest beer, which was inspired by the amber-hued

Vienna lagers of Austria. Devils Backbone’s Vienna Lager is an

interpretation of these traditional brews and is widely celebrated

as a true to form Vienna-style lager. These lagers inspired

what we all think of as classic Oktoberfest beer. Over time the

Oktoberfest lagers evolved into a golden color. Our O’Fest follows

this evolution and is golden in color while maintaining the malty,

bready aroma of old school Oktoberfest beers. To further celebrate

Oktoberfest, we partnered with Spaten to create München on

Hops, an IPA that follows the trend towards hop flavor instead

of bitterness. Brewed with German ingredients, it is an homage

to the new hop varieties grown in Germany that are harvested

shortly before Oktoberfest every year. These three fest beers

reflect the history and evolution of the beers consumed at this

epic festival.

CBFR:ColorA description of the appearance of the beer

BodyA description of the mouthfeel of the beer

FlavorA description of how the beer tastes

Romance Anything fun about the beer that doesn’t fit into the other categories

How to TasteThe first step of tasting a beer is assessing its

appearance: Is it light straw, deep gold, amber, or

black? How much foam forms as it’s poured and

what is the color and texture of that foam? Is it clear

and bright, or does the liquid have a hazy glow?

Next we move on to the aroma. As the main driver of

flavor, aroma has a lot to do with how we perceive

the beer. Take a few short sniffs, then cover the

glass with your hand and swirl the beer to release

the aroma before taking a deep smell.

Finally, sip and evaluate the texture and body of the

beer as it contacts all parts of your mouth. Note the

flavors that come forth. Keep the after taste in mind

as the flavors linger or diminish.

This is our Ol' Faithful. No, it's not a geothermal phenomenon. It's the beer everybody, including professional beer judges, just seems to dig. Maybe they like how it's smooth, medium-bodied, and semi-sweet, while not too heavy or bitter. Maybe it's the amber color, or the blend of four imported malts balanced by two Germanic hops, or the fact that it takes 5 weeks to get it right. Or maybe it's all of the above.

Mild, Toasted & Caramel Notes

C B F R

Tasting Notes

HOP Malt Fermentation

CitrusPineWoodyFloralSpicy

BreadToastCaramel ChocolateCoffee

Banana FunkyCloveTartCrisp & Clean

Bright amber, white head

Medium

Toasty and caramel malty flavors with a smooth, mild finish

Oktoberfest beers were darker before the advent of Vienna Lagers. They inspired the brewers of Munich to brew the amber lager we think of as traditional Oktoberfest beer.

LAGER

Inspired by modern German Oktoberfest bier, O’Fest will make you want to hoist a stein at your local bier hall and say “Prost!” We hear that means “cheers” in German. It’s medium-bodied, golden in color, and tastes smooth, malty & bready thanks to the contemporary blend of malts and hops. You’ll love it whether it’s October or Oktober.

Smooth, Malty & �eady Notes

lager

C B F R

Tasting Notes





We’ve been brewing world class beers inspired by German traditions for over a decade, so when Spaten, the granddaddy of all Oktoberfest breweries, called on us to collaborate we thought, “Let’s brew the hoppiest new-school German party beer this side of München” (a.k.a. Munich, for our stateside friends). So that’s what we did. München On Hops uses all German ingredients and abides by the Bavarian purity law, but we gave it some American flair with extra hops straight from the source. Grab a handful of steins and celebrate this Oktoberfest by dancing on benches with your hop-loving freunde.

6.7% Deep Golden

Hoppy, �eady & �uity Notes

C B F R

Tasting Notes





C B F R

C B F R

Tasting NotesTasting Notes

HOPHOP MaltMalt FermentationFermentation







Name NameStyle Style

Glossary:

Body | The relative lightness or heaviness of the beer on the palate.

Mouthfeel | Incorporates the body as well as textural components, such as the silky perception, dryness, and carbonation.

Balance | The interaction between the hoppy and bitter characters, the malty and sweet characters, the fermentation flavors, the alcohol warming effects, and the body of the beer.

Roasty | Having flavors of roasted grains, including coffee, chocolate, and char.

Malty | Flavors coming from the grains used to make the beer. These range from bread and crackers, to toast and caramel, to dark and dried fruit, to roasty chocolate and coffee flavors.

Hoppy | Often includes bitterness but mostly references the flavors imparted by the hop varieties used in the recipe. These range from fruity

characteristics like citrus and tropical fruit, to woodsy flavors like pine and resin, to earthy and herbal notes to flavors that are spicy and floral.

Fermentation Flavors | Flavors derived from the activity of the yeast and/or bacteria used during the fermentation process. Can range from very clean to fruity (banana, apple, pear) to spicy (clove, black pepper) to funky/sour and other bacteria derived characteristics.

Head | The qualities of the foam on the beer. Can be fluffy, meringue-like, dense, or possibly rapidly dissipating. Color can be white to brown.

Carbonation | Can be very high (lively and very prickly) to medium (soft prickles) to low (smoother and creamier).

Nitro/Nitrogenated | A beer which uses a large amount of nitrogen gas in addition to carbon dioxide to achieve a unique mouthfeel with a cascading effect when poured.

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