Oktoberfest Beer

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!

Beer & Drink Information Coming Soon.

No outside cups, containers or beer steins allowed. Last call at 10:30pm

Beer Vocabulary

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.