Great Lakes Oktoberfest
by Brad
September is finally upon us, so I guess it's finally time I admit it's Fall. One of the things that come with Fall, of course, is the massive influx of Oktoberfests and Pumpkin Ales. I'm personally biased to the latter, but when Star Liquor has a sale on Great Lakes beer, and the only type I have't has is their Oktoberfest, and it's Fall, you know what happens.
The pancakes came out alright (although that one on the right is looking a little burnt). They managed to keep a lot of the caramel tones and malt that the beer had, but unfortunately they also kept some of the bitterness the beer does have as an Oktoberfest.
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| Pancakes. Naturally |
Prep/Cooking:
My big gripe about Oktoberfests as a style is that they tend to be hoppier than I would like, and that bite just doesn't work for me as the air is getting cooler and crisper. Great Lakes' Oktoberfest, on the other hand, provides a maltier option to the traditional Oktoberfest, with a lot of body and well-balanced flavors. There isn't anything particularly interesting about it, but it's good beer nonetheless.
The batter was surprisingly bland, losing some of the flavors and character the beer had. It also came out a lot lighter than I would've expected based on how dark the beer is in color.
Results:
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| Rocking the red plastic plates |
The Ternary Scale:
Pancakes: 1 - I'd make it if you happen to find yourself with some of their Oktoberfest, but I wouldn't go out of my way to get the beer or to make the pancakes
Syrup: 1 - If you do, definitely go with syrup. It helped to even the flavors out, and gave the pancakes some of the smoothness that the beer has which makes it so enjoyable.
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| Smooth |
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