McMenamins Beer (All Years) — photo 78 of 140: A pint of Monroe Oktoberfest beer at the McMenamins Third Street Pub in Corvallis, Oregon. According to the brewer:
“Traditionally, Oktoberfest beers are brewed in the spring and cellared until the fall harvest festivals. This version was fermented with a Kölsch yeast for three weeks at 58 degrees. Most ales ferment closer to 70 degrees and for a shorter period of time. Copious amounts of Vienna and Munich malts provide the rich malt aroma. The balance is malt-forward with a moderate hop bitterness.” Measurements: 5.8% ABV • 22 IBUMy notes from that day read: “Pretty good, not bland, not too hoppy ... would have again next Oktoberfest.” October 2016.
This photo is originally from the album McMenamins Corvallis 2016 (opens in new window).Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article McMenamins Corvallis in Summer and Autumn.