Ask anyone what the biggest beer-drinking occasion of the year is and Oktoberfest is sure to be in the conversation. As a beer style, it’s a seasonal that needs no introduction and as an event it’s a pre-built party guaranteed to bring in customers.

Beyond the lederhosen, dirndls, and tubas, Oktoberfest beer is one of the most famous and celebrated beer styles in the world. As Team Weyermann® explains:

“It’s a bottom-fermented, pale to amber-colored beer with a malty taste and an alcohol content of 5.0 – 6.0% ABV, and characterized by a lean body with light caramel notes. More than just a beverage, it represents centuries of Bavarian brewing tradition, craftsmanship, and cultural identity.”

Our mutual multi-generational, family-owned malting friends from Bamberg provided a pair of recipes – one modern, one historical – for North American brewers to use or draw inspiration from. The name “Festzelt” (festival tent) is a reference to the huge pavilions that host thousands of revelers during Oktoberfest. Both versions pair well with chicken, pork loin, grilled white fish, soft cheeses, and roasted almonds: something to bear in mind as you’re planning food trucks and/or seasonal menus.

Meet Me at the Festzelt – Modern

This version pours bright yellow with a mild, grassy, lemony bouquet, a very restrained hoppiness, a substantial 5.8% alcohol, and a dry finish that begs for a refill. It is built on a base of Pilsner malt with support from Weyermann® Munich 1, Acidulated, and CaraFoam®.

OG: 13.9 P
Est. ABV: 5.8%

MALTS
Weyermann® Pilsner Malt                     89.0%
Weyermann® Munich Malt Type 1       5.0 %
Weyermann® Acidulated Malt              3.0%
Weyermann® Carafoam®                      3.0%

HOPS
German Magnum                                  24 IBU at the beginning of boil
German Spalter Select                          4 IBU in the whirlpool 

YEAST
Fermentis SafLager™ W-34/70

Modern version – full recipe with mash schedule 

Meet Me at the Festzelt – Historic

Showcasing an heirloom barley variety, the historic version of Festzelt exhibits a brilliant deep golden color and an amazing, inimitable malty-sweet and biscuit character thanks to Isaria 1924.

OG: 13.9 P
Est. ABV: 5.8%

MALTS
Weyermann® Isaria 1924®                    89.0%
Weyermann® Munich Malt Type 1        5.0 %
Weyermann® Acidulated Malt               3.0%
Weyermann® Carafoam®                       3.0%

HOPS
German Magnum                                  24 IBU at the beginning of boil
German Spalter Select                          4 IBU in the whirlpool

YEAST
Fermentis SafLager™ W-34/70

Historic version – full recipe with mash schedule 

Whichever path you take for this year’s Oktoberfest, brew your best version with Weyermann® malts and be sure to tag @RahrBSG when you post pour pics – we love foam and hate FOMO.

Go deeper:

Brewing Märzenbier and Festbier with Weyermann® Specialty Malts

Gretz Brewing x Weyermann® Isaria 1924Franconian Landbier – brew day video

What We Drank & Loved At CBC 2026 – tasting notes on Gretz Brewing’s Franconian Landbier

Around the World with Weyermann®: A Tour of Terroir and Heirloom Malts