Oktoberfest beer festival

 Oktoberfest is a unique beer festival, accompanied by cheerful folk festivals and costumed processions, which has been held annually in Munich for over 200 years. Within 14-16 days, about six million guests manage to visit the holiday, which is four times the number of residents of the capital of Bavaria.

The Oktoberfest custom dictates that beer only from Munich breweries should be served to guests of the festival. In this case, the drink must be brewed in strict accordance with the Munich beer purity law of 1487 and the German beer purity law of 1516 (water, malt, hops, yeast, no additives). On an area of ​​30 hectares, the organizers exhibit 14 or 15 tents, sponsored by 6 of the main breweries in Bavaria:

  • Augustiner;
  • Hacker-Pschorr;
  • Hofbräu;
  • Löwenbräu;
  • Paulaner;
  • Spaten.


The Augustinian monks founded the oldest and still active brewery in 1328. In 1817, the production moved to Neuhauser Street, where today one of the most popular restaurants in the city, Augustiner, reminds of it.

At the end of the 19th century, the headquarters and breweries were moved to Landsbergerstraße, where brewing continues today. Augustiner is the only brewery at Oktoberfest that dispenses beer from traditional 200-liter wooden barrels, while the rest use modern metal containers.

During the festival, Augustiner beer is served in tents Augustiner Festzelt, Fischer Vroni and Festzelt Tradition.


This brewery was first mentioned in sources from 1417. At that time, it was located on Sendlingerstrasse, where the Altes Hackerhaus restaurant is now located. In the 18th century, the brewery under the leadership of Josef Pschorr and Maria Theresa Hacker became the largest in Munich.

For almost a century and a half, the intoxicating drink was produced in separate breweries, which were run by the descendants of two families. It wasn’t until 1972 that Hacker-Pschorr became a single brand again. Today the brewery is located in the same premises as Paulaner. At the festival, the brewery’s lightest 5.8% beverage can be enjoyed at the Hacker Festzelt, Pschorr Festzelt Bräurosl and Herzkasperl-Festzelt tents.


The Hofbräuhaus brewery was founded in Munich in 1589 under Wilhelm V as a ducal brewery. Since 1939, the company has been a state-owned enterprise. Initially, the production was located in the very center of the city, but in the 19th century, due to a lack of space, the brewery moved a couple of blocks further and was located on Innerweinerstrasse. It is now home to one of Munich’s main tourist attractions – the Hofbräukeller brasserie with a luxurious beer garden.

Hofbräu is the strongest 6.3% beer at the festival. You can find him in the tents Hofbräuzelt and Oide Wiesn.


The first mention of the brewery dates back to 1746. In the 19th century, the Brau family turned Löwenbräu into one of Munich’s largest breweries. The production is located on Nymphenburgerstraße, where the Löwenbräukeller signature restaurant is also located. By the way, the brewery also holds its own small festivals like Starkbierfest or Night of Tracht.

You can sample the brewery’s drink at the Löwenbräu-Festzelt, Schützen-Festzelt and Haxnbraterei pavilions.


The youngest Munich brewery, founded in 1634 by monks of the Paulaner order. The peculiarity of the monastery beer was that it was served publicly only on holidays. The rest of the time they drank it exclusively in the monastery. Now the Munich brewery is located in the Langwid district in the northwest of the city. At Oktoberfest, Paulaner beer is served in the tents of Paulaner, Kuffler Weinzelt, Heinz and Hühnerbraterei.


The brewery was founded in 1397 and until the 19th century was located on the Neuhauser Gasse field. Since then and to this day the Munich Spaten plant has been operating on Marsstrasse. It is this brewery that produces Bavaria’s biggest bestseller, the Munich light lager (hell).

Spaten beer can be purchased at Oktoberfest in the tents Schottenhamel-Zelt, Spatenbier, Ochsenbraterei, Glöckle Wirt, Goldenen Hahn, Kalbsbraterei and Wirtshaus.

It is interesting! For Oktoberfest, a special aged light beer Oktoberfestbier with a pronounced malt taste is brewed. The alcohol content in it ranges from 5.8 to 6.3%. At other times of the year, such an intoxicating drink is called March or Vienna beer. On average, the beer turnover in one tent for 16 days reaches more than 3 million euros.

8 Important Tips For Brewer

brewer tips

Brewer earns his bread by making beer. Brewery where the beer is made, can be of different sizes. For example, using a mini-brewery, you can make this popular intoxicating drink in the kitchen. So it’s easier to feel all the brewer who it is. Nowadays there are a great number of brewers, operating at individual entrepreneurship. This is a very profitable enterprise, depending on the quality of manufactured products, in full compliance with recipes and instructions of the drug used.
In order to be a brewer, it would seem that such an easy profession, you must possess a number of knowledge: from the instructions for making and ending biochemistry. So if you are a chemist with extensive experience and good chemist cover letter that you have great opportunities and prospects in this field.It is difficult to immediately answer plainly brewer who it is. After all, a specialist in this area covers several areas. Activities brewer is based on self-giving expert. At the beginning of the work will be enough to possess the necessary theoretical knowledge, which are fixed a little in practice.
Necessary qualities brewer profession are:

  • Reliability;
  • A responsibility;
  • Good sense of taste and smell;
  • Lack of dependence on alcohol;
  • commitment;
  • Absence of allergy to beer and its constituent components.
  • The specialist must know all the methods of brewing and to be able to implement them, as well as be able to evaluate the manufactured products.
  • It requires fluent knowledge of biochemical processes and productive skill chemical analysis of the material used and the finished product.

To learn more about the brewer profession and other you can visit https://resumesbot.com/ website.

Tips For Brewer

1. Purity – the key to success.

Perhaps the most important rule of the home brewer. The net should be any – brewery fermentation vessel, for filling bottles, the stirring blades wort. Immorality will lead to the fact that you risk instead of flavored lager get liquid with a sour taste.

Remember: disinfection of equipment – a mandatory ritual before each cooking. For disinfection can use different agents: hydrogen peroxide, alcohol (head). All of them are perfectly cope with the task.

2. Use good quality water

Choosing the right water is very important, not just in brewing, but also in moon shining and wine making. Water – the basis of any drink, it should be clean, soft and without unwanted impurities in the composition.

Under such parameters suitable spring or bottled water. The second can be found in the local supermarket, so be sure to opt for it.

3. Follow the rules for storage of beer ingredients

According to the rules, yeast and hops must be stored in a sealed container in the refrigerator at 0 ° C. Once you get hold of them, let them soak for a while at room temperature.

The yeast should be about the same temperature as the wort. If the difference is too large, the yeast can simply not start.

4. Do not shake the wort during fermentation

For proper fermentation of beer it is very important to choose a suitable location for the fermentation tank. On it, the ambient temperature must not fall light should be in the range 18-23 ° C (ale) and 10-12 ° C (camp).

And most importantly – in the fermentation time, do not touch the container! Do not move it and shake. Any movement can disrupt the natural course of fermentation and lead to unpredictable consequences.

5. Maintain the terms of beer fermentation, be patient

They are generally about 2 weeks (depending on the type of yeast). The question arises: “What do realize that beer fermentation is complete?”.

The easiest way – to taste. If present in the taste of sweetness, fermentation is not yet complete. If you feel no bitterness characteristic of sweetness, then the fermentation is completed. Back to the secondary signs include subsidence froth, which occurs during the beer fermentation.

6. Fraction malt correctly

If the grind malt is wrong (to grind into flour), it can lead to problems with its filtration during cooking. Fines Score filter bazooka cells, which is why the whole party may suffer.

Grind malt with special mills or grinders in order to avoid such problems. These devices can perform the correct grinding without damaging the shell, which is very important for the quality of extraction of useful substances.

7. Do aerated wort

Once the wort is cooked, it must be sent to fermentation. But after cooking it is too little oxygen, which is so necessary for the proper fermentation of the yeast. It requires additional oxygen to saturate the wort. You can, for example, to add water, but dilute the congestion and reduce the density of the wort. The ideal option is to saturate the wort with oxygen – use household pumps.

8. Be sure to rinse the equipment after cooking

Rinse the brewery, etc. participated in the preparation of beer equipment with a solution of warm water and detergent after each cooking. Brewery store disassembled in a dry place to avoid the appearance of pathogenic bacteria in the field brewery interface elements.

Dayton Signs ‘Surly Bill’, MN Breweries Can Serve Pints On-Site

Signs 'Surly Bill'

Great news for MN beer and Last City! We’ve been anticipating this and can’t wait to see the growth in MN Beer Loving that ensues. Thanks to everyone who helped support this legislation, keep watching to see what’s next at Last City Brewing Company. We plan to be on the move this summer. Big time.

Story from kstp.com

Minnesota breweries can now sell beer right where it is made. Tuesday afternoon, Governor Dayton signed the omnibus liquor bill into law.

The bill, which has become known as the “Surly bill”, will allow Minnesota breweries, including Surly Brewing Company, to sell pints of beer on-site through the creation of a brewer taproom license.

Surly, which currently operates a brewery in Brooklyn Center, had hoped to build a new $20 million dollar brewery with a restaurant attached, However, Minnesota law prevented breweries from selling customers pints of beer. This bill will allow them to sell their own beer in the restaurant.

Surly owner Omar Ansari told KSTP.com Tuesday he is excited they can now move forward with their plans, which he says are in the very early stages. He says they have already contacted several contractors but have not secured a location yet. He says it will be somewhere in the Twin Cities.

The new law will also allow bed and breakfast establishments to serve Minnesota-produced beer.

International Beer Day

International Beer Day

You may be asking yourself, “Another beer holiday? What is the meaning of this?”

The International Beer Day website explains:
The purpose of IBD is threefold:
1) To gather with friends and enjoy the deliciousness that is beer.
2) To celebrate the dedicated men and women who brew and serve our beer.
3) To bring the world together under the united banner of beer, by celebrating the beers of all nations and cultures together on this one remarkable day.

Is this news to you? Well, it’s just the fourth year of celebration and you can find two places in MN to partake: The Herkimer and The Bulldog NE.

Maybe we’ll see you there?

BREWER’S NOTE: State Fair Home Brew Competition


Last Friday, I spent the evening volunteering with Minnesota home brewers at the MN state fair home brew competition. Seeing first hand how the competition was run, and the insane amounts of beer that was entered was incredible. I was invited to judge at the event, but considering that it was my first foray, I decided to steward instead.

The afternoon was spent retrieving beer from the cellar masters and delivering them to the judges, along with any necessary supplies. It is also the duty of the stewards to verify the score sheet math, a very important and necessary safeguard. Math does get exponentially more difficult with each sip. I was very impressed with he intensity and care taken by the judges while determining the 1st, 2nd and 3rd place finishers in each category. Watching them whittling down the top contenders to a concise top three was an adventure in diplomacy and esoteric sensory vocabulary.

We are looking forward to going to the State Fair on Saturday to watch, live, the best of show judging and awards ceremony. If we are lucky we will get a ribbon or two for some of the home brew we entered. Regardless, we will get something much more valuable in the mail in a week or two. Our judges score sheets. The information on these sheets can really shed some light on your brewing process. An impartial opinion is a welcome change. Hope to see you at the fair.


Brewer’s Note: MBAA 2011 Conference

MBAA 2011 Conference

This year I became a member of the Master Brewers Association. The MBAA’s annual technical conference was held in Minneapolis this year, of course making it a must do, and extremely convenient.

The speakers were some of the most talented and successful in the world of brewing and brewing ingredients. Here is an outline of the presentations that I was able to take in. I was also able to drink some pretty good beers along the way as well, which I will also outline and give a few highlights.

Conference Sessions :

High Gravity Brewing: The Case for Sustainability and the Challenges
Fantastic presentation on expanding production potential while minimizing capital costs.

Malting Barley Growing Practices and Processes
Shouldn’t we know more where our ingredients come from?

Yeast, Fermentation, and Microbiology I
Two fantastic talks about Brett fermentation, capped off with a lecture on bottle conditioning.

Modern Approaches to Dry Hopping
Bells, Russian River, Sierra Nevada, New Belgium and Sam Adams talking about hops!

Pilsen Beers- A Malt and Hop Challenge: Making Old World Pilsen with American Raw Materials
Lectures on Pilsner beer from the perspective of each of the main ingredients.

Mostly geared towards the big brewers, but great fermentation profile and process information.

Yeast, Fermentation, and Microbiology II
Microbiology detection, beer quality and fermentation variation reduction.

Myths vs. Science of Aging in Wood
This and the Pilsner talk were the highlights. Very insightful information on barrel aging. Old to new. Wine to Whiskey.

Beer List :

Redhook Pilsner
Kentucky Light – Kolsch Style Ale
Widmer Rotator O’Reiley Ops – Rye IPA
Harpoon IPA
Brau Brother’s Bohemian Soup
MN packaging breweries had a great presence at the conference.
Surly Wet
Schells Hopzenmaltz
Capital Supperclub
Odells 90 Schilling
Deschutes Jubelale
New Glarus Black Top
There is a reason this won a gold at the GABF this year. Absolutely amazing black IPA.
Yungling Traditional
Bells Two Hearted
Pliny The Elder
One of the more special treats of the conference.
Sierra Nevada Torpedo
Sam Adam’s Boston Lager
New Belgium Ranger IPA
New Glarus Laughing Fox
Bridgeport Kingpin
Miller Gettleman $1000 Beer
A 1860 American Lager recipe using both 6 and 2 Row malts with Saaz and Hallertau hops and Miller’s yeast strain. Not commercially available. Below is an interesting link with some history on the beer. The batch I tasted was not from 2007 : )

Squatter’s 5th Element – Farmhouse Ale / American Wild Ale
Schlafly Barley Wine New Oak Barrels Experiment
A 5 beer flight of Schlafly’s new oak barrel experiment. We tasted no toast first fill, medium toast first and second fills, and heavy toast first and second fills. It is fantastic to taste these differences in one sitting. It really showcases a need for blending talent in a barrel program to achieve consistency. Very cool experiment with the untoasted sample being the most drinkable strait sample, but lacked some of the complexity of the woodier versions.

The conference was a great learning experience, and hopefully it will be a great excuse for me to go to Portland next year!

Examiner, St. Paul Water Makes Great Brew

Makes Great Brew

Examiner.com writer Jake Lewis, profiles Last City Brewing Company. Thanks, Jake!

Even with all of the breweries popping up in the Twin Cities area, most are in Minneapolis. This is fantastic for the city and the multitude of breweries that are opening up, but what about Saint Paul? In the minds of the founders of Last City Brewing, Saint Paul is the only option.

The idea of Last City was born when Darcie Defoe brought her now husband Chad White to a company Christmas party, where he tasted Steve Jacob’s homebrew for the first time. Instantly, White was hooked. He immersed himself in homebrewing and sought out more education on the subject. After waiting for over two years, White was accepted to the Craft Brewer’s Apprenticeship with the American Brewer’s Guild. Through his courses and internships with various breweries, his knowledge of the business developed, as did the plan for Last City Brewing.

Named for Saint Paul being known as the ‘Last City of the East,’ Last City Brewing is looking to open as a lager centric brewery with a capacity to both keg and package their products from the beginning. With the city’s rich brewing history, specifically regarding the lagering caves in the area, and its quality of water, Saint Paul was the perfect fit for the trio.

Being a bigger part of that challenge is that a properly brewed lager is largely dependent on the water being used. “Saint Paul has a consistent water supply… and the chemistry makes it easy to work with,” says Jacobs. Having been burned out on ales some time ago ,in over twenty years of homebrewing, Jacobs turned to brewing classic European style lagers, and has seen how greatly various types of water can affect a brew, especially when it comes to lagers. Last City Brewing’s decision to focus on lagers was simple. “I love the challenge of brewing a lager,” says White. “They’re so hard to make well and dial in. Nothing is masking anything. That’s the chef in me. I’m blending the hops; I’m blending the malt. You can taste all of it. If I make any mistakes in that process, you can taste it, I can taste it, and it drives me nuts. I love the art and science of brewing, and that’s what attracts me…I’m going to do as many lagers as I can get away with doing.”

“It’s a classic style of beer that America loves,” says DeFoe. “They don’t know how much they actually love it, because they haven’t had a real one.”

Having spoken with colleagues in the industry and seen the benefits of the economies of scale, the owners have decided that struggling to keep up with demand and fighting for keg sales to pay the bills in the extremely competitive Twin Cities market is not for them. Last City Brewing will make their mark starting out with a 30 barrel system which will enable them to both keg and package their beers to reach a wider audience. Keep an eye out for their American Pre-Prohibition style lager, which will roll out as soon as the brewery gets up and running.

Last City Brewing updates can be seen at their website which is currently being run as a blog to keep readers abreast of what is happening.