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 but a more robust, hoppy flavor, resulting in FestBier. The maltiness is created via a combination of dark-roasted Munich malt and pilsner malt, and the hoppy aroma is achieved via the imported Hallertau and Tettnang aroma hops. FestBier is available seasonally from August through October.
 
Alcohol Volume:   5.6%      Bitterness:   24 IBU     Residual Sugar:   2.7%
Yeast Strain:  Weihenstephan 34/70    Hops:   Hallertau and Tettnang aroma
Festbier Bottle
Festbier Recipes