Fright Night Pumpkin Oktoberfest
Okay, so which beer is this—a festive autumn brew to celebrate the year’s harvest, or is it a pint of pumpkin devilry to scare the bejeebers out of you? Well, don’t fry your brain thinking about it, because after you’ve taken your first sip of this luscious amber beauty, you’ll agree that it’s a frighteningly good blend with the best of both worlds! You begin with a smooth and pale German lager, with its toasty malt and bread crust flavors, and then you infuse that classic brew with the silken texture of real pumpkin and the mouth-watering flavors of pumpkin pie spice to create an autumn brew which is a tribute to both the Oktoberfest and Halloween! So what are you waiting for? Put on your lederhosen and do the chicken dance through the pumpkin patch, because an empty pint will be frightfully scary to keep you coming back for more and more!
Oktoberfest beers are classic German lagers, which are fermented with traditional lager yeast at controlled cool-temperatures (approximately 50 – 58°F). With modern strains of special lager yeast, you can also ferment lagers at warmer room temperatures (approximately 58 – 68°F) and produce the classic lager characteristics.
- If you will be fermentating cool at the traditional lager temperatures (approximately 50 – 58°F), then select either the Saflager W-34/70 dried lager yeast or the Wyeast 2206 Bavarian lager yeast. If you will be fermenting cool, we highly recommend making a yeast starter.
- If you will be fermentating at the warmer room temperatures (approximately 58 – 68°F), then select either the Mangrove Jack's dried California lager yeast or the Wyeast 2112 California lager yeast.