The official dates for Oktoberfest 2015 run from Sept. 20 to Oct. 5, and Saturday, Oct. 3, Goshen Brewing Company (GBCo) will host its Oktoberfest finale party.
There will be German beer and food, music, games and plenty of shenanigans and you can find all the details on its website.
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I stopped in today to check out what will be on tap— they will have 11 different beers on tap to celebrate. I have tasted all of them at one point or another and there is not a bad beer in the bunch. Here is the lineup:
- Old Soul Wee Heavy: 8.5 percent ABV, IBUs 19. Full-bodied, malty beer
- Barrel aged Old Soul: 8.8 percent ABV, IBUs 19. This is a richer, fuller bodied version of the Old Soul that has been aged in Journeyman Distillery Featherbone Bourbon barrels previously used to age GBCo Young Soul. The bourbon qualities are subtle, but very nice for a cool fall afternoon.
- Bexbach pumpkin Oktoberfest: 5.2 percent ABV, IBUs 25. This was brewed using organic pumpkin and house smoked squash and is named after Goshen’s German sister city. This is a traditional lager, malty with some good body provided by the pumpkin and squash.
- Millrace Hefe: 5.8 percent ABV, IBUs 21. This is a wonderful Hefe with traditional flavors of banana and clove.
- Tailwind American Pale Ale: 5.5 percent ABV, IBUs 39.
- Stonebridge Stout: 6.3 percent ABV, IBUs 49. This is a nice, medium-bodied stout with some coffee and chocolate notes and a slightly dry finish. Also nice on a cool fall afternoon.
- Highland Stranger Scottish Export: 5.2 percent ABV, IBUs 20.
- Heritage Kolsch: 4.4 percent ABV, IBUs 22. This is a nice, easy drinking beer and if you are going to be drinking pints this Saturday, this would be a good choice for Oktoberfest.
- Pear Pressure Belgian Saison: 6 percent ABV, IBUs 25. There is some nice fruitiness from the fresh pears in the fermentation. Also some nice Belgian yeastiness and just a bit of clove and spice.
- Electric Peach Kettle Sour: 5.1 percent ABV, IBUs 9. This is a nice introductory sour ale for those not familiar with this style. Brewing Jesse Sensenig added lactobacillus (a yeast used to sour beer) to the mash tun, instead of adding later into the fermentation. It’s a little bit safer this way and the beer doesn’t get quite so sour. He is gearing up to brew some more sours where he will sour them in fermentation. He has a couple of chardonnay barrels that will be used to age these and I am really looking forward to them.
Goshen Brewing Company has almost doubled its production capacity recently by adding three seven-barrel fermenters and one three-barrel fermenter. The three-barrel fermenter will be used for small batches and will get its first use soon with a collaboration barley wine style ale with the Goshen Homebrew Club.
There is also one more fresh hop ale in the works with hops from Hop Head Farms in Hickory Corners, Mich. This should be ready in about a week and a half.
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This will be a family-friendly event with live music sponsored by Ignition Music Garage. Tickets are $15. Grab the family, hop in the station wagon or hop on some bikes and head down to Goshen Brewing Company. Traditional Oktoberfest dress highly encouraged but not required.