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 IBU
My 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.
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