Lots of good info in this video. I'm 30 years into brewing but only 1 year into lagers, partly from watching a lot of your videos. Everything you're saying is starting to make sense to me through a lot of reading, doing, and experimenting.
The amount of workarounds in the Reinheitsgebot is just straight up stupid. Fining agents technically are compliant, since the logic is that it comes out of the final product. Or using a carafa based food coloring (Sinamar) for color adjustment. Or just brewing strong beers and then watering it down for packaging to get consistency.
Trust me you would be terribly disappointed because you would realize, you paid as much for one liter of not-so-special beer as you would for a whole crate of regular beer
Love it. Every year, at this time of year.... Everyone releases their oktoberfest beers and I think "oh yeah, I should have done that months ago" I'll give it a go at some point. I've made a pilsner once, to see what all the fuss was about (only brewed ipa, ales and stout before that) and was amazed how good it was, better than any commercial pilsner / lager I've ever tried and it was likely horrendously flawed! Anyway. I need a "when to brew it" diary that allows for prep, brew, condition to be ready for when it's best to drink. Something for me to think about and to plan for 2025/26 maybe.
I can’t upvote this comment enough. Someday when I’m a famous brew-tuber, my videos will come out in well advance of the season. I expect next week’s installment to be the ugly Christmas sweater holiday ale video! 😂😂
Ha, no worries. You don't need to do this style in the fall, it makes a great lager any time of year. But I usually try to start working seasonal beers a month or two prior to when they are in season. Running super late on the Christmas beer haha but we'll get there
couldn't get omega yeast, used s189. it gave a me a nice malty lager taste. came out fantastic. Did pressure ferment at 10psi. thanks for the video, cheers
another great video......the beer looks beautiful in a festbier style jug........surely its very drinkable.......you should decrease your sulfate and calcium addition a little......you wouldn't get taht metallic sharpness......but overall your beer looks very sessionable and delicious......cheers steve
I personally use Weyermann Vienna malt. Everything is uniformly colored throughout and not a mixture of Pilsner and Munich. In terms of taste it differs from P and M.
I can't really speak to a difference, but the Brulosophy experiment I mentioned specifically used Weyermann vienna vs Weyermann pils/munich. Either way its not a big deal
1.009. Surprised it finished this dry. Was thinking 1.014. Munich helped with the mouthfeel. Would adding a extra pound of Munich help darken and add more mouthfeel by raising FG? Magnum? 30 IBUs? Was thinking 20-24 IBUs. I have been leaning towards Perle over Hallertau for more depth of flavour. Hefeweizen with Perle... perfection. Good work Captain. Salute ~S!
The difference in mouthfeel from 1.009 to 1.014 isn't really that significant. Thats one of the best things about this yeast though is that it is a reasonable attenuator but still leaves a ton of flavor and good mouthfeel behind. I definitely would dial back that bittering addition a bit!
I used your 2022 Festbier recipe in Brewfather with Wyeast’s 2633 Oktoberfest, and I was really pleased with how it turned out. If it was any indication, I also had some people over and the keg did not last long! I dig the recipe tweaks, and I’ll give this new iteration a try next year! I’m also a huge fan of lagering in the kegerator, but I have to have a little discipline in not drinking the lagers before they’re ready. Prost from the NCR!
Just finished fermenting this recipe using S23. O.G was 1.056 & F.G was 1012, so about the same abv. Hopefully it tastes as you described, currently lagering so we'll see how it goes. Thanks again for your videos, they're very comprehensive and are my "go to" as I learn the "trade" 😁
@TheApartmentBrewer it smelled horrendous coming out of the fermenter, but after only 10 days lagering it tastes very good. Three more weeks of lagering and I'm sure it'll be sensational!!
Looks great! I'd love to brew a festbier and condition it for a few months but I can never be patient enough / don't want a keg to be tied up for so long
I can second the comment on allowing a lager to cold condition. I experienced that firsthand with a Czech Amber fermented on Imperial Urkel. A week after lagering, it was a bit estery to the point that I thought that I might have fermented it too warm. The taste was very remeniscent of the orange notes from Voss Kveik, which were not appropriate for this style. Luckily, I gave it another chace and after 4-5 weeks of lagering, it was quite clean and very delicious.
Very timely. I just brewed my Festbier for the season as well. Similar recipe except I used German Tradition hops solely. For yeast I used OYL-071 Still fermenting but looks great in the Fermzilla on day 6 and is already at 1.009 sg. I hope I have the patience to lager for a month, lol. Thanks for the video!
I LOVE Harvest. Just used it to brew a German Pils and Rauchbier. I’ve done Harvest warm and cold. If cold, I typically do a fast lager: 4.5 days cold, then 4.5 days at D rest, then keg. I will often not bother cold crashing before kegging, either. It usually drops pretty clear during D rest. And yes, with Harvest, I’ve noticed a lagering time of about 14-18 days is perfect.
@@TheApartmentBrewer it’s fantastic. I try to plan my brew schedule so I can just rack wort onto a harvest yeast cake. Recently Brewed a German pils with it and then racked a 1.085 OG Baltic porter onto the yeast. Amazing stuff.
You made me drool watching this video on the way home from work! Thank God I have a 4 tap Kegerator!! When will the 10 commandments of home brewing Tshirt be available? I couldn't see it in your store.
My brother since he went to Germany du,ring Oktoberfest and another time for a graphic design convention he has loved drinking a beer that has a bright orange color to it, or its bright orange compared to the red ales I usually order.
I went with a Munich Dunkel for my seasonal German-inspired brew this year. I have not tried decocting before (and don’t plan to), but I did use about 2% melanoidin malt for the first time. I also did a Hochkurz mash for the first time and accidentally exceeded my efficiency, so I have an out-of-style higher abv dunkel although I’m not mad about that at all. I planned for an OG of 1.053 and ended up at 1.061, then to make matters worse, I pressure-fermented using 34/70 and hit an FG of 1.005 😅 I just kegged and cold-crashed it yesterday but I was blown away by the initial post-fermentation taste test!
I added a half ounce of magnum to an American lager that I made and even though the IBU was the same as the previous batch with cluster, magnum was way too bitter and I could have cut it in half to make the batch smoother but it was still very good. I learned.
im waiting for my grains to come today then ill be off to brewing! im making a paulaner oktoberfest bier. using german hops as well but i thought it would be an interesting take on using hallertau and styrian golding. plus i get to try that damn pilsner select malt that i mentioned before with the flavor profile basically saying "clean" well lets hope theres more to the malt other then "clean". ill post on IG when the time comes! the beer looks good steve
White labs DOES have an Augustiner Yeast! (it took me forever to find though) WLP 860 Munich Helles Lager Yeast is the Augustiner strain per my research. And it's available as a dry yeast now, so I was able to stock up
One thing is for sure at Oktoberfest everyone is drinking German lager. These are called Oktoberfestbiers in and around Germany. Within this family of German-brewed lagers there are two types: the dark, malt-forward Märzen and the lighter, hoppier Festbier. Today most beer consumed at the Oktoberfest festival is the second type of lager. It is golden in color and has a distinct hop flavor and the malt flavor is more biscuit like and subtle than that amber Märzen.
Love the channel! I’m struggling a lot with my beer lacking little to no malt flavor what so ever even tho I follow your recipe like this one you made I seem to not get any malt flavour, I did however pressure ferment but even when I didn’t I get the same problem, could this be do to me having a too soft water?
Lack of perceptible malt flavor could be a few things like old malts or oxidation, or if your pH is way off. You could toss a gram or two of calcium chloride into your next brew and see if that increases that perception.
That beer looks spot on like a real Oktoberfestbier you would get served in Munich. Pretty sure not one brewery there will do a decoction mash though... I was a bit confused that you didn't calculate with any IBU contribution by your last hop-charge. I understood you let it sit 10 minutes in almost boiling wort... shouldn't the alpha acid get isomerized then?
Something like 2/3rds of German breweries still decoction mash, it is very much a thing. There is isomerization that still goes on, but IBUs are only useful as a recipe-building tool, and 0 IBU is how a 0 minute addition is represented in brewing software. Never rely on them to be a reliable measurement of actual bitterness.
For the very basic home brewer (me, haha), have you done a video about priming with sugar vs. priming with LDME vs. priming with a portion of retained wort vs. carbonating with CO2?
I actually brewed one a while ago for this year, and it didn’t make it to Oktoberfest of course lol. Such a great style of beer, even if it wasn’t just for Oktoberfest
+1 on not leaving the beer on the trub during lagering - get that beer in a keg as soon as possible. I recently left a beer on the trub through lagering, and it resulted in a noticeable soapy character that a pro-brewer friend gave me intel on what caused it. Won't be making that mistake again.
I was pretty happy with the head retention, and personally I want to be able to get to the beer and drink it faster. But I've always had horrible results from protein rests with modern Weyermann malts, and it has the opposite effect.
I've got a Fest currently in the fermenter with a similar recipe 76% pilsner 10% vienna 10% Munich II 4% carahell 14g Tradition/10g Magnum FWH 14g Tradition 15 min 28g Tradition 5 min I went with a maltier water profile
never understand festbier. It's a kinda mix of Dortmunder(export hell) / Helles bock style, the main feature is kinda period / place PS any plan to do altbier / altbier sticke style?
Kinda new to homebrewing and have made a few successful beers but every single one has required different amounts of water to start. How do you start every recipe with the same 8 gallons of water? Noob question but brewing calculators always change the amounts.
Because I really don't care too much about getting EXACTLY 5 gallons at the end of the process. 8 gallons of strike water has always been relatively consistent with +/- half a gallon or a few points on the OG for standard strength beers and it vastly simplifies the recipe for other people. I'm not all about precise volumes or OGs, what matters to me is that the beer is good.
Somebody is going to have to help me here. I started brewing in 1979 so I am safely in the boomer category. I have tried to figure out what “crushable” means by interpreting it in context. I failed. Can someone explain?
Me, being a sour kraut: WAS?? WAS??? BUT BUT EXTERNAL ZEE OHH TWO IST NOT REINHEITSGEBOT. SIE MUSST SPUNDEN, UND AUCH KRAUSEN Me, being an American: who cares, it's just a tax law and this sounds great.
They don’t sever Marzen beers at Oktoberfest…color me surprised … I am so sick of the liesssss, marketing bullcrap….. inauthentic…. What a fool I was to believe 😢
WLP860 is supposedly the Augustiner yeast strain. And it's now available from them in dry packets.
Yes just used it 🤩
And you definitely need a D rest. I missed mine and ended up having to add a a couple oz of sugar to get rid of the diacetyl
Thats great to know! I wasn't aware of that option. The fact its dry is amazing
I love that you have learned so much from your dad
Lots of good info in this video. I'm 30 years into brewing but only 1 year into lagers, partly from watching a lot of your videos. Everything you're saying is starting to make sense to me through a lot of reading, doing, and experimenting.
Thats great to hear! Welcome to the world of lagers!
😆 “water salts are part of the Reinheitsgebot, FIGHT ME!” lol love it! 1:11
The amount of workarounds in the Reinheitsgebot is just straight up stupid. Fining agents technically are compliant, since the logic is that it comes out of the final product. Or using a carafa based food coloring (Sinamar) for color adjustment. Or just brewing strong beers and then watering it down for packaging to get consistency.
Ah that golden color is lovely! Cheers and happy brewing, Steve.
Thank you!
I made a similar lager like this months ago for October fest. About 4% abv. I used imperial harvest and fermented it at 70f!
You added Brewers Salts to my Beer. ....
Here hold my Bier we're Fight'in😂
Love good German lagers! Wish I could make it out to the actual Octoberfest! Cheers
Trust me you would be terribly disappointed because you would realize, you paid as much for one liter of not-so-special beer as you would for a whole crate of regular beer
Goals for me as well - I don't know that people go to Oktoberfest for the beer so much as the experience. It would be awesome!
Love it. Every year, at this time of year.... Everyone releases their oktoberfest beers and I think "oh yeah, I should have done that months ago"
I'll give it a go at some point. I've made a pilsner once, to see what all the fuss was about (only brewed ipa, ales and stout before that) and was amazed how good it was, better than any commercial pilsner / lager I've ever tried and it was likely horrendously flawed!
Anyway. I need a "when to brew it" diary that allows for prep, brew, condition to be ready for when it's best to drink. Something for me to think about and to plan for 2025/26 maybe.
I can’t upvote this comment enough. Someday when I’m a famous brew-tuber, my videos will come out in well advance of the season. I expect next week’s installment to be the ugly Christmas sweater holiday ale video! 😂😂
Ha, no worries. You don't need to do this style in the fall, it makes a great lager any time of year. But I usually try to start working seasonal beers a month or two prior to when they are in season. Running super late on the Christmas beer haha but we'll get there
I discovered your channel few days ago, but man, I already love your T-shirts
I'm glad you like them!
Looks absolutely perfect. Wow.
Cheers man and best wishes from Bavaria, Germany ✌🏻
Thank you very much!
Looks like another winner I’m going to have to try! Thanks Steve!
Cheers!
I have been thinking about brewing a Festbier for years now. It’s absolutely about time to do something about it! 🍺 Thanks for the inspiration!
They are well worth making!
Nice looking beverage Steve. Just finished my keg of Festbier as well. I like your grist better and have already modified my recipe. Thanks and Prost!
Nice! Prost!
couldn't get omega yeast, used s189. it gave a me a nice malty lager taste. came out fantastic. Did pressure ferment at 10psi. thanks for the video, cheers
S-189 is a great option for pressure fermentation!
another great video......the beer looks beautiful in a festbier style jug........surely its very drinkable.......you should decrease your sulfate and calcium addition a little......you wouldn't get taht metallic sharpness......but overall your beer looks very sessionable and delicious......cheers steve
Thanks, maybe the water profile had something to do with it, but the sulfate is very important for crispness.
I personally use Weyermann Vienna malt. Everything is uniformly colored throughout and not a mixture of Pilsner and Munich. In terms of taste it differs from P and M.
I can't really speak to a difference, but the Brulosophy experiment I mentioned specifically used Weyermann vienna vs Weyermann pils/munich. Either way its not a big deal
Can't wait to make this one it looks amazing
1.009. Surprised it finished this dry. Was thinking 1.014. Munich helped with the mouthfeel. Would adding a extra pound of Munich help darken and add more mouthfeel by raising FG? Magnum? 30 IBUs? Was thinking 20-24 IBUs. I have been leaning towards Perle over Hallertau for more depth of flavour. Hefeweizen with Perle... perfection. Good work Captain. Salute ~S!
The difference in mouthfeel from 1.009 to 1.014 isn't really that significant. Thats one of the best things about this yeast though is that it is a reasonable attenuator but still leaves a ton of flavor and good mouthfeel behind. I definitely would dial back that bittering addition a bit!
I used your 2022 Festbier recipe in Brewfather with Wyeast’s 2633 Oktoberfest, and I was really pleased with how it turned out. If it was any indication, I also had some people over and the keg did not last long! I dig the recipe tweaks, and I’ll give this new iteration a try next year! I’m also a huge fan of lagering in the kegerator, but I have to have a little discipline in not drinking the lagers before they’re ready. Prost from the NCR!
Excellent! I'm glad people enjoyed it!
Just finished fermenting this recipe using S23. O.G was 1.056 & F.G was 1012, so about the same abv. Hopefully it tastes as you described, currently lagering so we'll see how it goes. Thanks again for your videos, they're very comprehensive and are my "go to" as I learn the "trade" 😁
How did it turn out?
@TheApartmentBrewer it smelled horrendous coming out of the fermenter, but after only 10 days lagering it tastes very good. Three more weeks of lagering and I'm sure it'll be sensational!!
Looks great! I'd love to brew a festbier and condition it for a few months but I can never be patient enough / don't want a keg to be tied up for so long
AWESOME!!!!!!
I love this time of year!
😎👍🏻👍🏻🍺🍺🍺🍺
Me too!
Augustiner available in Australia - Bluestone Pilsen 👍
I can second the comment on allowing a lager to cold condition. I experienced that firsthand with a Czech Amber fermented on Imperial Urkel. A week after lagering, it was a bit estery to the point that I thought that I might have fermented it too warm. The taste was very remeniscent of the orange notes from Voss Kveik, which were not appropriate for this style. Luckily, I gave it another chace and after 4-5 weeks of lagering, it was quite clean and very delicious.
It is an absolutely magical effect!
Very timely. I just brewed my Festbier for the season as well. Similar recipe except I used German Tradition hops solely. For yeast I used OYL-071 Still fermenting but looks great in the Fermzilla on day 6
and is already at 1.009 sg. I hope I have the patience to lager for a month, lol.
Thanks for the video!
Excellent! I hope it turned out well!
Yikes that is a beautiful beer, well done mate ! I may give this ago with Nova Lager as the yeast.
Thanks! Hope it turns out well for you!
I LOVE Harvest. Just used it to brew a German Pils and Rauchbier. I’ve done Harvest warm and cold. If cold, I typically do a fast lager: 4.5 days cold, then 4.5 days at D rest, then keg. I will often not bother cold crashing before kegging, either. It usually drops pretty clear during D rest. And yes, with Harvest, I’ve noticed a lagering time of about 14-18 days is perfect.
It is really one of my new favorite lager yeasts, what a performer!
@@TheApartmentBrewer it’s fantastic. I try to plan my brew schedule so I can just rack wort onto a harvest yeast cake. Recently Brewed a German pils with it and then racked a 1.085 OG Baltic porter onto the yeast. Amazing stuff.
As I watch this video I am putting together my brewing salts for my own Fest brew today.... cheers.
I hope the brew went well!
You made me drool watching this video on the way home from work! Thank God I have a 4 tap Kegerator!! When will the 10 commandments of home brewing Tshirt be available? I couldn't see it in your store.
Glad you enjoyed the video! I have it up on the teespring store, it might not be a black t-shirt for the listing image but the option is there
Excellent video - thanks!
Glad you liked it!
My brother since he went to Germany du,ring Oktoberfest and another time for a graphic design convention he has loved drinking a beer that has a bright orange color to it, or its bright orange compared to the red ales I usually order.
Great as always.
Thank you!
I went with a Munich Dunkel for my seasonal German-inspired brew this year. I have not tried decocting before (and don’t plan to), but I did use about 2% melanoidin malt for the first time. I also did a Hochkurz mash for the first time and accidentally exceeded my efficiency, so I have an out-of-style higher abv dunkel although I’m not mad about that at all. I planned for an OG of 1.053 and ended up at 1.061, then to make matters worse, I pressure-fermented using 34/70 and hit an FG of 1.005 😅 I just kegged and cold-crashed it yesterday but I was blown away by the initial post-fermentation taste test!
Wow! Quite the brew there, sounds like a dunkles bock now!
I added a half ounce of magnum to an American lager that I made and even though the IBU was the same as the previous batch with cluster, magnum was way too bitter and I could have cut it in half to make the batch smoother but it was still very good. I learned.
It is a strong bittering hop!
im waiting for my grains to come today then ill be off to brewing! im making a paulaner oktoberfest bier. using german hops as well but i thought it would be an interesting take on using hallertau and styrian golding. plus i get to try that damn pilsner select malt that i mentioned before with the flavor profile basically saying "clean" well lets hope theres more to the malt other then "clean". ill post on IG when the time comes! the beer looks good steve
Best of luck, I think your recipe sounds great! Hope it worked out!
Just rotate your polarizing filter 90° to see the Ph meter display.
Looks delicious! 🍻💯
Thank you!
White labs DOES have an Augustiner Yeast! (it took me forever to find though) WLP 860 Munich Helles Lager Yeast is the Augustiner strain per my research. And it's available as a dry yeast now, so I was able to stock up
It looks like a great option! I wasn't aware until after a bunch of people commented on this video!
One thing is for sure at Oktoberfest everyone is drinking German lager. These are called Oktoberfestbiers in and around Germany. Within this family of German-brewed lagers there are two types: the dark, malt-forward Märzen and the lighter, hoppier Festbier. Today most beer consumed at the Oktoberfest festival is the second type of lager. It is golden in color and has a distinct hop flavor and the malt flavor is more biscuit like and subtle than that amber Märzen.
I love hoppy ales but sometimes a nice refreshing light but malty lager is just what you need
Exactly
Looks delicious 😋
Thank you!
Love the channel!
I’m struggling a lot with my beer lacking little to no malt flavor what so ever even tho I follow your recipe like this one you made I seem to not get any malt flavour, I did however pressure ferment but even when I didn’t I get the same problem, could this be do to me having a too soft water?
Lack of perceptible malt flavor could be a few things like old malts or oxidation, or if your pH is way off. You could toss a gram or two of calcium chloride into your next brew and see if that increases that perception.
@ Will try that, many thanks!🫡
Wyeast 2352-PC (seasonal release) is said to be the Augustiner strain.
Good to know!
WLP-860 is said to be Augustiner as well, I tend to agree after having used it and the OYL-114
Great to know! I wasn't aware they had the strain, but its now a dry packet as well which is fantastic
Yeah, personally I have never used the dry 860, however I have a Belgian pils lined up for brewing next week where I intend to test it out
That beer looks spot on like a real Oktoberfestbier you would get served in Munich. Pretty sure not one brewery there will do a decoction mash though...
I was a bit confused that you didn't calculate with any IBU contribution by your last hop-charge. I understood you let it sit 10 minutes in almost boiling wort... shouldn't the alpha acid get isomerized then?
Something like 2/3rds of German breweries still decoction mash, it is very much a thing.
There is isomerization that still goes on, but IBUs are only useful as a recipe-building tool, and 0 IBU is how a 0 minute addition is represented in brewing software. Never rely on them to be a reliable measurement of actual bitterness.
For the very basic home brewer (me, haha), have you done a video about priming with sugar vs. priming with LDME vs. priming with a portion of retained wort vs. carbonating with CO2?
I have not, when I prime things though I usually use dextrose. The reinheitsgebot would have you krausen the beer with fermenting wort though.
I actually brewed one a while ago for this year, and it didn’t make it to Oktoberfest of course lol. Such a great style of beer, even if it wasn’t just for Oktoberfest
It really is!
+1 on not leaving the beer on the trub during lagering - get that beer in a keg as soon as possible. I recently left a beer on the trub through lagering, and it resulted in a noticeable soapy character that a pro-brewer friend gave me intel on what caused it. Won't be making that mistake again.
WLP860 (Munich Lager Yeast) is also Augustiner.
Im fighting the fight within to not start drinking the fest bier I brewed at the beginning of the month lol. COME ON OCTOBER
Looks great, is that the same yeast strain as wlp860? I saw white labs has it in dry form
Apparently it is!
Love the Ad Populum Inebriari shirt. Zum Whole das handwerks!
Glad you like it!
lol, "Fight me..."
I got a chuckle out of this as well! Cheers!
I wonder if a protein rest during the mash process would of stopped the head collapsing
I was pretty happy with the head retention, and personally I want to be able to get to the beer and drink it faster. But I've always had horrible results from protein rests with modern Weyermann malts, and it has the opposite effect.
I've got a Fest currently in the fermenter with a similar recipe
76% pilsner
10% vienna
10% Munich II
4% carahell
14g Tradition/10g Magnum FWH
14g Tradition 15 min
28g Tradition 5 min
I went with a maltier water profile
How did it turn out?
@@TheApartmentBrewer Very happy with it! Maybe just a tad too malty which I could easily correct with a different water profile I think. Cheers!
by the way whats the srm? looks like you nailed the color!
Brewfather has this one at 5.2 SRM
Though the best season for festbeer may have passed.. Prost ;)
never understand festbier. It's a kinda mix of Dortmunder(export hell) / Helles bock style, the main feature is kinda period / place
PS any plan to do altbier / altbier sticke style?
It is a bit of stretch to call it its own style, but it seems a very specific thing. I do plan to do an alt, not sure on timeline yet but I will!
Come on down!!!
You CAN see the 5.1 ph, you just have to enlarge it
FIGHT ME. Love it 😝
Kinda new to homebrewing and have made a few successful beers but every single one has required different amounts of water to start. How do you start every recipe with the same 8 gallons of water? Noob question but brewing calculators always change the amounts.
Because I really don't care too much about getting EXACTLY 5 gallons at the end of the process. 8 gallons of strike water has always been relatively consistent with +/- half a gallon or a few points on the OG for standard strength beers and it vastly simplifies the recipe for other people. I'm not all about precise volumes or OGs, what matters to me is that the beer is good.
@@TheApartmentBrewer thank you for the reply. All still a learning process for me and this makes sense. Keep doing what you do!
Somebody is going to have to help me here. I started brewing in 1979 so I am safely in the boomer category. I have tried to figure out what “crushable” means by interpreting it in context. I failed. Can someone explain?
No worries, it just means very easy to drink in large quantity
Me, being a sour kraut: WAS?? WAS??? BUT BUT EXTERNAL ZEE OHH TWO IST NOT REINHEITSGEBOT. SIE MUSST SPUNDEN, UND AUCH KRAUSEN
Me, being an American: who cares, it's just a tax law and this sounds great.
Hahaha I love it
What the heck is a "Drinkable beer"?
Think of a Pilsner vs. a heavy Porter. Much easier to crush the Pilsner than the Porter right? That means the Pilsner is more “drinkable”
They don’t sever Marzen beers at Oktoberfest…color me surprised … I am so sick of the liesssss, marketing bullcrap….. inauthentic…. What a fool I was to believe 😢
Well, not since 1990
HELLO GUYS I LOVE CATS AND BEER HAHA THANKS FOR HEARING ME OUT
Me too. And rabbits
Me too.....and ladies!
@@AnalogueInTheUK wow chill mate my mom might watch these videos as well
i like crack
LMAO