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What happens when you line up eight American Oktoberfests—NA to 6.1% ABV—and go searching for that rich, toasty, German-style soul? We found drinkable lagers, a few surprises, and a lot of restrained flavor that made us ask why so many U.S. takes feel cautious. From Athletic’s better-than-expected NA Fest Brew to Surly’s subtly sweeter finish, we walk through each pour with clear notes, simple language, and honest scores. Point and Leinenkugel’s hint at malt but don’t carry it through; Central Waters stays crisp and clean; Bell’s introduces a light bitterness that divides; Capital leans malty without momentum; and Shiner—yes, Shiner—delivers a rare initial pop that made us do a double-take.

Between sips, we share a farm story that involves a tractor, a snapping cherry tree, and a hard-earned reminder that even familiar routines can surprise you. That theme runs through the tasting: great Oktoberfest lagers aren’t about flash; they’re about generosity—bread-crust aroma, light caramel, a firm but clean finish—and the confidence to let malt lead. When those notes are muted, the result is pleasant but forgettable. When they’re present, you get the stein-worthy character that made us fall for German Märzen in the first place.

If you’re sampling along, this guide helps you pick based on your goals: NA pacing (Athletic), approachable malt (Point, Leinenkugel’s), crisp drinkability (Central Waters), a firmer edge (Bell’s), malt-leaning finish (Capital), a surprising kick from a familiar name (Shiner), or the closest fit in the pack (Surly). We’re still chasing a U.S. Märzen that nails the classic profile—so help us out. Subscribe, share this with a beer-loving friend, and tell us which American Oktoberfest has real depth. Got a local favorite we should hunt down next? Prost!

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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Forget sugar-bomb pumpkin beers—this tasting tour is all about balance, craft, and a few bold surprises. We line up six fall pours that couldn’t be more different: a rare pumpkin lager, a chili-spiced ale that warms on the finish, a silky nitro pumpkin spice latte with coffee, and two barrel-aged heavyweights that turn seasonal flavor into slow-sipping art. The arc builds from approachable to audacious, and it’s capped by a rye barrel–aged Belgian-style quad with figs and molasses that drinks impossibly smooth for its strength.

We start by probing where spice belongs in a lager that keeps things subtle, then flip the script with New Belgium’s Atomic Pumpkin where cinnamon meets habanero heat in a clean, lingering finish. From there, we chase the perfect “pumpkin pie” profile and diagnose what a well-made ale might be missing when the allspice and clove don’t quite pop. Texture takes center stage with Left Hand’s Pumpkin Spice Latte Nitro—the cascading pour, pillowy head, and smartly restrained coffee note create a café-meets-taproom moment that feels tailor-made for sweater weather.

Barrels change the conversation. Lexington Brewing’s Kentucky Pumpkin Barrel Ale layers caramel, vanilla, and bourbon warmth without the burn, showing how oak can elevate rather than overwhelm. And then the showstopper: Three Sheeps’ Pumpkin Spice Veneration, a rye barrel–aged quad where molasses, fig, and pumpkin-spice glow meet Belgian depth and a gentle peppery edge from the rye. It’s complex, warming, and a clear beer-of-the-year contender.

Along the way, we touch on the surprising roots of pumpkin beer in early America and why modern brewers are revisiting the style with more finesse. Looking for the best pumpkin beers to try right now? We’ve got picks for newcomers, heat-seekers, nitro lovers, and barrel fans. If you enjoy thoughtful tastings, honest scores, and a little beer history with your pour, you’ll feel right at home. Subscribe, share this with a fall beer friend, and leave a quick review to tell us your go-to seasonal pick.

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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The line between tradition and interpretation blurs when American breweries tackle the iconic Oktoberfest beer style. After recently sampling authentic German Märzens and Festbiers, we now turn our attention to seven American interpretations to see how they measure up to the originals.

What we discover is both surprising and revealing. While German Oktoberfest beers demonstrate remarkable consistency in their rich, malty profiles, American versions showcase wildly varying approaches—most falling short of capturing the essence that makes the German originals so special. The appearance might be there, with appropriate amber-to-copper hues, but the flavor profiles tell a different story.

Our journey begins with disappointment as the first three American offerings (Lakefront, Schell's, and Raised Grain) present appealing aromas but deliver minimal flavor, scoring in the low 2.0 range. The middle entries introduce more character but veer off in unexpected directions, with Sierra Nevada's collaboration with German brewery Störtebeker leaving a peculiar dryness that departs from tradition.

Only when we reach the final two entries—Lake Louie and New Glarus Staghorn—do we find American interpretations that begin to approach the authentic Oktoberfest experience. The Staghorn, with its smooth finish and balanced malt profile, earns our highest score at 2.7/5, yet even this falls significantly short of the German originals that scored up to 3.6/5.

What becomes clear through our tasting is that brewing an authentic Oktoberfest isn't simply about matching color and alcohol content—it requires a deep understanding of the malt balance and brewing techniques that German brewers have perfected over centuries. While none of the American versions are bad beers per se, they often miss the mark on what makes an Oktoberfest truly special.

Whether you're a seasoned Oktoberfest enthusiast or new to the style, this episode offers valuable guidance on navigating American interpretations. If you can't find German imports, New Glarus Staghorn and Lake Louie represent your best options for experiencing something close to the real thing. Listen in as we analyze each beer's strengths and shortcomings, and gain a deeper appreciation for this classic autumn style.

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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Fall brings not just changing leaves but an exciting shift in the beer landscape. While Oktoberfest brews dominate shelves, we decided to explore the oft-maligned but increasingly sophisticated world of pumpkin beers.

Our journey began with Shipyard's approachable Pumpkin Head (4.5% ABV), which surprised us with its balanced pumpkin pie spices and crisp finish. This proved an excellent gateway pumpkin beer that even skeptics might enjoy. The contrast with Four Hands Brewing's Pumpkin Ale highlighted how differently breweries approach this seasonal style, with varying degrees of success.

The real revelation came from Southern Tier's impressive pumpkin portfolio. Their classic Pumpking (8.6% ABV) delivered a smooth imperial ale experience, while their Warlock Imperial Pumpkin Stout showcased how beautifully roasted malt character can complement pumpkin flavors. Few breweries attempt pumpkin stouts, making this a standout offering.

Southern Tier's flavor variations truly elevated our tasting. Their Caramel Pumpkin Imperial Ale featured pronounced but never cloying caramel notes that balanced perfectly with the pumpkin base. The undisputed champion, however, was their Maple Warlock Imperial Stout - a masterful 8.6% creation that layered maple sweetness over pumpkin, resulting in a dangerously smooth drinking experience despite its strength.

What began as a seasonal exploration revealed impressive craftsmanship and innovation within the pumpkin beer category. Southern Tier particularly demonstrated how this often-dismissed style can showcase complexity, balance, and creative flavor combinations. Whether you're a pumpkin beer skeptic or enthusiast, this fall's offerings deserve your attention. Try starting with Shipyard for an accessible introduction, then venture toward Southern Tier's more adventurous offerings for a new perspective on what pumpkin beers can achieve.

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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Ever wondered what sets authentic German Oktoberfest beers apart from their American counterparts? We embarked on a flavor journey through seven genuine German brews to find out!

This special "Septoberfest" episode features something we've never done before – comparing exclusively German Oktoberfest beers side-by-side. We explore the subtle differences between Marzen, Festbier, and Oktoberfest styles from Germany's finest breweries: Erdinger, Benediktiner, Paulaner, Weihenstephaner, Spaten, Hacker-Pschorr, and Hofbräu. What struck us immediately was how remarkably similar these beers taste compared to the wide variety found in American interpretations.

The standouts? Spaten Oktoberfest Marzen took our top honors with its perfect balance and smooth maltiness, followed closely by Hacker-Pschorr's traditional offering. Among the lighter Festbiers, Weihenstephaner impressed us despite its unusual aroma. Yet we discovered that any of these authentic German options would satisfy an Oktoberfest craving – none scored below average in our tasting.

Between sips, we share fascinating Oktoberfest trivia: did you know the festival began in 1810 as a royal wedding celebration? Or that Munich's Oktoberfest sells a 57% ABV specialty beer for €600 per liter? We also explain why only six specific Munich breweries are permitted to serve at the official festival, which now attracts over 7 million visitors annually.

Whether you're planning your own Oktoberfest celebration or simply curious about authentic German beer traditions, this episode offers the perfect primer on what makes these seasonal classics so special. Grab a stein and join us for a virtual trip to Bavaria – Prost!

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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Wisconsin's craft beer scene takes center stage as we embark on a 12-beer tasting adventure at Pal's Brew Pub in Wisconsin Dells. Joined by my brother Brian (the mad scientist), my dad Dave, and Uncle Larry, we dive into flights spanning traditional styles and boundary-pushing flavors.

The standout surprise? A garlic-infused pickle beer that completely redefines what pickle beer can be. While most pickle beers on the market offer a one-dimensional experience, the subtle garlic note in Pal's Big Pickle creates a complex, satisfying flavor profile that earned unanimous praise from our tasting panel.

Close behind was their Jalapeno Cream Ale, delivering perfect pepper flavor without overwhelming heat. As Brian (our resident brewer) explains, creating balanced pepper beers is surprisingly difficult – too often brewers either under-flavor or create something painfully spicy. Pal's nails the perfect middle ground with fresh jalapeno character that quickly dissipates.

Not every offering hit the mark. The Boysenberry fruit beer lacked the sweetness we expected, the Barrel Bent Imperial Stout needed more aging time to develop true barrel character, and the Pineapple Express left us searching for actual pineapple flavor. This reinforced our brewing philosophy: if you name a beer after a flavor, that flavor should be prominently featured.

Beyond tasting notes, we share brewing insights throughout – how honey integrates during the brewing process, why jalapeno beers can sometimes be spicier than ghost pepper varieties, and the crucial difference between English and American porter styles.

Whether you're planning a Wisconsin Dells visit or simply love exploring regional craft beer, this episode offers both entertainment and education. Which would you try first – the garlic pickle beer or the perfectly balanced jalapeno cream ale?

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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Pull up a barstool for an exclusive tasting session with Brian "the mad scientist," head brewer at Five Alarm Brewing in Lake Mills, Iowa. This special episode takes you behind the scenes of a firefighter-owned brewery making waves with inventive craft creations.

Brian unpacks the art and science of brewing as we sample seven distinctive beers, each with its own remarkable story. From a traditional German Maybach lager that celebrates spring to a spicy dill pickle beer that's transformed the brewery's Bloody Mary game, these aren't your average craft offerings. The brothers' banter reveals fascinating brewing insights – like why grocery store honey ruins beer, how "cold crashing" works, and what happens when you accidentally add too much habanero (spoiler: someone still buys a growler every week).

The standout moment comes when we taste a never-before-released Double Chocolate Oatmeal Stout – a happy accident resulting from a grain shortage that forced Brian to improvise. This world premiere tasting reveals a smooth, chocolate-forward brew without the burnt coffee notes that often turn away new craft beer drinkers.

We explore Five Alarm's community connections through their Iowa fire department patch collection and seasonal offerings created specifically for local celebrations. The conversation highlights how craft breweries respond to customer preferences – like when Brian accidentally created a lower-alcohol version of their popular Mosaic IPA and customers demanded he keep the "mistake."

Whether you're a dedicated hop head or craft beer curious, this episode celebrates the creativity and community spirit driving America's small breweries. Next time you're near Lake Mills, Iowa, stop in – you might find the head brewer himself pouring your pint.

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

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When Mike and Jim decided to "up the ante" from their previous session of easy-drinking beers, they weren't kidding. This episode dives headfirst into the world of high-octane brewing artistry, featuring eight beers ranging from 10% to a mind-boggling 15.4% ABV, each showcasing how master brewers balance potent alcohol with sophisticated flavor profiles.

The journey begins with an unexpected stumble – Southern Tier's Creme Brulee Imperial Stout presents an off-putting burnt character that leaves both hosts puzzled. From there, the adventure weaves through Hinterland's Door County cherry-infused Belgian ale and Founders' coffee-forward KBS variant before reaching a turning point with Boulevard Brewing. The Kansas City brewery becomes the star of the show, contributing four remarkable barrel-aged creations that demonstrate how high-ABV beers can deliver extraordinary flavors without harsh alcohol burn.

The most surprising revelation comes when the hosts discover two beers worthy of "Beer of the Year" nominations – Boulevard's Creme Brulee Barley Wine and a locally-produced gem from La Crosse Brewing called Feathered Drumline. At 13.3% and 15.4% ABV respectively, these beers shouldn't drink as smoothly as they do, yet both deliver complex flavor profiles that masterfully conceal their strength. The local Wisconsin stout, aged 18 months in rye whiskey barrels and infused with peanut butter, particularly catches the hosts off guard with its world-class quality.

Between thoughtful beer analysis, Jim tests Mike's beer knowledge with trivia questions, revealing fascinating brewing history including the origins of the "rule of thumb" and the discovery of 220-year-old viable yeast in a shipwreck off Tasmania's coast. Whether you're a seasoned craft beer enthusiast or simply curious about how brewers push the envelope, this spirited exploration of high-ABV beers offers a glimpse into brewing's most ambitious frontier.

Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.

You can also find us on Facebook, YouTube, X (Twitter), Instagram and Tik Tok.

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