A blend of lager strains, the Octoberfest is designed to produce a rich, malty, complex and full-bodied Octoberfest style beer. Attenuating well while leaving plenty of malt character and mouthfeel, the 2633 produces low amounts of sulfur during fermentation.
Temperature Range: 48-58° F (9-14° C)
Alcohol Tolerance: approximately 9% ABV
Styles: Baltic Porter, Classic Rauchbier, Oktoberfest/Märzen, Vienna Lager
In Schwarzbiers, the 2633 produces a nice maltiness in the finish, especially with a grist including 15-20$% Munich malt in the malt bill.
In Schwarzbiers with approximately 20% rye in the malt bill, the 2633 will accent the spiciness and pretzel cracker notes of the rye in the finish while leaving enough room for noble hops such as Tettnanger and Hallertau Mittelfruh to contribute earthy and spicy qualities in the finished beer.
For Octoberfest styles, a healthy starter will ferment the style to the appropriate clean flavors and aromas indicative of the style, leaving the beer with the malty, hint of candy sweetness to be offset by a full fermentation, accentuating noble hop varieties such as Hersbrucker or Mittelfruh.