You drink it, but have you ever wondered what goes into making it? The truth is, our gold medal winning Oktoberfest is a lot of work to brew, more than any of out other beers. But it is always worth it in the end. So let's examine the journey the Oktoberfest makes to get to your glass.

The first step is milling the grain, but unlike the other Bull Falls beers Oktoberfest uses a different base malt to be as authentically German as possible. Our inaugural brew requires 37 bags for its specialty malt. It takes three tons of grain milled by hand to brew a 90 barrel batch of Oktoberfest, that's more than a full grown rhinoceros weighs!

The next phase is the hops. Oktoberfest uses locally grown German style hops from Fine Bine Farms in Rosholt, Wisconsin. This requires 145 ounces of hops, or 84 pounds total for a 90 barrel batch. That is as much as a full quarter barrel of beer in weight.

After the Oktoberfest is done fermenting, the penultimate step is to filter the beer into the brite tank. Our filtration system filters fifteen gallons a minute that means it takes three and a half hours to filter a 90 barrel batch. Finally, it is time to package the beer when it is finished carbonating overnight. All in all, a 90 barrel batch produces 80 half barrels, 40 1/6th barrels, and 2,880 four packs cans.

Brewing Oktoberfest is a lot of work, but in the end it is worth it. Worth it because of its insane popularity. This beer means a lot of things to a lot of people, and that is why we brew it every year. And to think this all began when our Brewmaster got a recipe on the back of a business card from a German Brewmaster.

Characteristics of Bull Falls Oktoberfest ABV 5.8, IBU 14.5, SRM (color) 6.2 

Pairs well with Pork, Chicken, Grilled Vegetables, Pizza, Burgers, Specialty Sausages, Baked Ham with Macaroni and Cheese, mild sausages (Weisswurst) and sweet mustard, smoked t. No pineapple with this beer.