What is an Oktoberfest Beer?
September 24, 2025
Three people walk into a brewery. One orders an Oktoberfest. The second orders a Märzen, and the third, a Festbier. Can you guess what happens next?
They all got the same beer! Or did they?
What is an Oktoberfest Beer?
For most people, Oktoberfest is a reason to party! To don the lederhosen, commune over steins of beer, wolf down pretzels and sausages, all while doing the chicken dance to a live Bavarian oompah band. As it should be. After all, Oktoberfest originated from a wedding that took place in 1810. And weddings are reasons to party.
But while the majority of people simply drink the beer they’re given at a party, there are some of us that want to know more about said beer. Especially when it comes to beer originating from a party that has been going on almost every year since 1810.
A very basic and brief history of Oktoberfest and the official festbier
There was a royal wedding. It was 1810. People celebrated. Repeat every year. Except every year, the celebrations got bigger and bigger. Ale was added. More food was brought in. Games became a part of the draw. And more ale. And more food. And even more ale.
From humble beginnings to the now six million people that flock to Munich every fall, Oktoberfest is the largest beer festival in the world.
But unlike most large beer festivals that host hundreds of breweries, Oktoberfest in Munich hosts only six breweries. And all of them can only serve one style of beer.
That official style? Wiesn. However, in the U.S. it’s called a Festbier.
Yep, contrary to popular belief, and no matter what you see at the many Oktoberfest celebrations held across the U.S. every fall, Märzen is not the official beer of the official Oktoberfest.
But it was. For over a century, in fact. Until consumer demand for a lighter, more drinkable beer could no longer be ignored. Paulaner finally gave consumers what they demanded in the 1970s with the Wiesn. Twenty years later, in the 1990s, the Wiesn took over the title of the official Oktoberfest beer – becoming the official Oktoberfestbier.
While many breweries in the U.S. continue to brew and serve Märzens at their Oktoberfest celebrations, many are now also or only brewing Festbiers.
So, what’s the difference between a Märzen and a Festbier?
Think of it as your typical confusing math solution. For example, the one that states that all squares are rectangles, but not all rectangles are squared. Clear as mud, right?
It’s just as clear when it comes to understanding the beers at the many unofficial Oktoberfest celebrations in the U.S.
All Märzens are Oktoberfests but not all Oktoberfests are Märzens. So where does that leave Festbiers? And the Wiesn? Wait what?
Yep, we get it. So for simplicity’s sake, here you go – the official definition from the BJCP guidelines on all three “styles” of Oktoberfest beers.
Märzen
“An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.” (BJCP)
Märzens should not be golden, but instead, should have an amber reddish hue. Its rich malt flavors stand out with an initial sweetness that transforms into a dry finish. Think of a freshly made loaf of bread, and you’ve got yourself a well-made Märzen.
Festbier (Wiesn)
“A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.” (BJCP)
Contrary to a Märzen, which shouldn’t be golden, Festbiers should be. But similar to a Märzen, Festbiers should be reminiscent of a well made loaf of bread, but with a softer maltiness, while still maintaining a malty flavor throughout. Crisp, but not dry, this style is meant to be immensely drinkable, making it a great style for Oktoberfest in Munich, where attendees drink more than seven million liters of beer.
Why is it called a Wiesn in Germany and a Festbier in the U.S.? We’ll leave that answer to the BJCP, as well. “We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest.”
In the U.S., we don’t have to follow those strict rules. In fact, you’ll often find many Oktoberfests on tap throughout the U.S. This does not mean it’s the official fest beer; it simply means it’s in the same style of what one might expect from a malty, toasty, easy drinking German lager.
Oktoberfest
Which then leads us to the third beer in our quest for Oktoberfest beer knowledge. Contrary to popular belief, a true Oktoberfest beer is not a style. In the U.S. most Oktoberfest beers are actually Märzens. Some may be Festbiers. But some also just might be a variation of those and other German lagers.
A true Oktoberfest beer is really the Oktoberfestbier. Which currently, and has been since the 1990’s, is the Wiesn, or, as we like to call it in the U.S., the Festbier.
Clear as mud, right!
Prost!
* * * * * * * * * * * * * *
Malteurop Malts for your best Oktoberfest Beers
Whatever beer you decide to brew for Oktoberfest this year, be sure to start with quality malts from Malteurop.
Bavarian Pilsen
Malteurop Bavarian Pilsen Malt is a high-quality German lager style base malt produced from select 2-Row spring barley. The barley is grown and malted in Bavaria, a history-rich barley growing region of Germany. Mild, malty and pale straw in color, this malt lends itself to a wide variety of beer styles or creating special German heritage recipes.
Munich
Malteurop Munich Malt is a highly kilned malt, produced using the finest North American spring barley. MMC’s specialized kilning process creates a clean but intense malt flavor and aroma, and deep gold to orange hues in the final beer. This malt is best used as 5% – 50% of the grain bill in any beer style to increase malt characteristics.
Munich 5L
Malteurop Munich 5L Malt is a highly kilned light Munich malt. May be used as a base malt up to 100% in most beer styles. Recommended for most beer styles including Oktoberfest, German Lagers, Pales Ales and IPAs. Our specialized kilning process creates a clean but rich malty flavor and slightly bready and nutty aroma, and golden yellow to light amber hues in the final beer.
Vienna
Malteurop Vienna Malt is a versatile two-row malt. A specialized kilning process increases the malt sweetness and aroma, and imparts a subtle biscuit flavor. It contributes rich, dark golden hues in the final beer. It has enough diastatic power to be used as a base malt up to 100% in certain beer styles, and it can be used as a specialty malt to intensify malt flavor.
Contact your MMC Craft Sales Manager today!
And don’t miss out on the detailed story of how Oktoberfest came to be, including the story behind the malts that make the Oktoberfest beers we love.
Premium grains from field to flavor.
– – – – –
About Malteurop Malting Company (MMC)
Malteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the beer, whiskey, and food processing industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, Malteurop’s commitment to excellence is fully ingrained into every batch it produces, ensuring businesses of any size can create the finest beverages and food products on the planet.
Visit www.malteuropmaltingco.com to learn how we can support your malting needs.
Contact us at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.
Malting is our passion. Quality is our promise.
– – – – –