The Oktoberfest parties are usually fizzling out to a malty memory by the time October's first Sunday rolls around. (Hey, that's today!) But thankfully for all those latecomers in lederhosen, the fest's liquid spirit should continue frothing on draft for some weeks to come, especially at Brauhaus Schmitz, which has had nearly half a dozen fest taps to choose from.
For starters, there is Spaten, of course, which is typically the first beer tapped at Oktoberfest and is considered a classic example of the style, with its golden glow and extra malt. My favorite, though, still comes from Ayinger in upper Bavaria. It has a deeper amber hue than many other fest beers, with a vivacious sparkle, shades of nuts, and brighter hops to liven up all that malt. It hasn't been difficult in past years to find it by the bottle, but this chance to sample it on draft by the stein is not to be missed.