Oktoberfest - Homebrewing Style Guide
Oktoberfest beers are among the most beloved seasonal styles in the world, brewed to celebrate the annual German beer festival that began in 1810. Rooted in Bavarian tradition and fall revelry, these beers are smooth, malt-forward lagers with incredible drinkability and rich flavor. Today, two styles are associated with Oktoberfest: the amber Märzen and the lighter, golden Festbier.
Märzen is the original Oktoberfest beer. Brewed in March (“März”) and lagered through summer, this beer was historically served during the fall harvest celebration. Märzen pours a deep amber to copper color with toasty malt flavors, a medium body, and a crisp, clean lager finish. It’s slightly stronger than everyday lagers, but it’s smooth enough for stein-after-stein drinking.
Festbier is the modern version served at the actual Oktoberfest in Munich today. It’s paler in color, golden rather than amber, and lighter in body than Märzen, but still malt-driven. Think of Festbier as a bridge between a Helles and a Märzen: smooth, biscuity, and brewed for maximum drinkability. It still has a touch of sweetness, but finishes dry and refreshing enough for the long tents of the Wiesn.
Both beers share the same lager heritage, use noble German hops, and focus on balance over bitterness. The main difference lies in color, strength, and mouthfeel. Märzen is maltier, deeper, and slightly stronger; Festbier is lighter, paler, and more sessionable. But whatever your take, Märzen and Festbier are the perfect fall brews. They're literally autumn in a glass, and they're a joy to brew with the right home beer brewing equipment any time of the year
Vital Statistics (BJCP Categories 6A & 4B – Märzen & Festbier):
| Style | OG | FG | ABV | IBUs | SRM | Fermentation Temp |
|---|---|---|---|---|---|---|
| Märzen (BJCP 6A) | 1.054–1.060 | 1.010–1.014 | 5.8%–6.3% | 18–24 | 8–17 (amber to deep copper) | 48–55°F |
| Festbier (BJCP 4B) | 1.054–1.057 | 1.010–1.012 | 5.8%–6.3% | 18–25 | 4–7 (pale gold to light amber) | 48–55°F |
Oktoberfest Beer FAQ
What’s the difference between Märzen and Festbier?
Märzen is amber-colored, fuller-bodied, and toasty; Festbier is golden, lighter on the tongue, and more refreshing. Both are malty, smooth, and brewed for celebration, but Festbier is more sessionable while Märzen leans richer.
Can I brew these styles with extract?
Yes! Oktoberfest lagers work great with extract kits, especially when steeped with specialty grains like Munich or Vienna malt. Our extract kits are designed to balance color and flavor for authentic results, even without a decoction mash.
What yeast should I use for Oktoberfest lagers?
Saflager W-34/70 is a gold-standard lager yeast. It ferments clean, highlights malt character, and works reliably across a range of cooler temps, ideal for Märzen, Festbier, and all traditional German lagers.
How long should I lager my Oktoberfest beer?
Traditionally, Märzens were lagered for several months. For homebrewing, 4–8 weeks at 35–45°F is ideal. Longer lagering improves clarity and smoothness. Festbiers benefit from a shorter conditioning time, but patience always pays off.