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Gordon Biersch FestBier celebrates fall and the flavor profiles of beers served at the modern day Oktoberfest. Originally, the Oktoberfest was held in the middle of October. The brewers were motivated to increase beer sales and moved the date to the last week of September through the first week of October. At the same time, they created the modern day Oktoberfest beer with a lighter body than Märzen with a more robust, hoppy flavor. The maltiness is created via a combination of dark-roasted Munich malt and pilsner malt. The hoppy aroma is achieved via the imported Hallertau and Tettnang aroma hops. Alcohol volume 5.6%; bitterness 24 IBU. Residual Sugar: 2.7% Yeast: Weihenstephan 34/70 Hops: Hallertau and Tettnang aroma hops.
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