Oktoberfest at Fairplex will have beer, beer and more beer! With traditional styles of Oktoberfest and wheat beers we will help to transport you directly to Germany!
If you're more of a domestic beer type person we'll have classic favorites like Bud Light.
Authentic German Beers from Warsteiner, Beck's, Spaten, Hangar 24, Franziskaner, Shock Top and a variety of Craft beers will be poured.
No outside cups, containers or beer steins allowed.
Only steins purchased at this year's Oktoberfest are allowed back in.
Refreshing, thirst quenching, robust, light, crisp...there are many words to describe the perfect beer. Brush up on your beer vocabulary and sound like a pro this Oktoberfest!
Ale: Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae.
Amber: Any top or bottom fermented beer having an amber color, that is, between pale and dark.
Barley: A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
Body: Thickness and mouth-filling property of a beer described as "full or thin bodied".
Draft: The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.
Fermentation: Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Hefe: A German word meaning "yeast". Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). These beers are cloudy, frothy and, very refreshing.
Hefeweizen: "hefe" is the German word for yeast. The prefix is added to indicate that the beer is bottle-conditioned (unfiltered) and thus might have sediment.
Hops: Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.
Lager: Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product.
Microbrewery: Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.
Weißbier: a Bavarian beer in which a significant proportion of malted barley is replaced with malted wheat.
Witbier: a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands.
Yeast: A micro-organism of the fungus family. Genus Saccharomyces.