And, what's fun about Oktoberfest
is everybody wants to celebrate
and it's a great communal party,
however a lot of times people will say,
well, I don't drink beer, what should I do?
And, I think it's because
You, I know, I know, I know your answer
cause we've had this discussion
and I say this all the time to people,
I really don't like beer.
I grew up with wine, not beer.
There is a beer for every person, correct?
Absolutely there is.
(audience applauds)
This is what we're gonna start with,
because I think people tend to believe
that all beers taste the same
and that is absolutely not the case.
The other thing is you don't need
to learn a whole new vocabulary
to kind of express what you're looking for.
A lot of these beers are gonna have similar flavors
to foods that we're very familiar with,
so we're gonna start with a Hefeweizen,
another word that rolls off your tongue.
Hefeweizen.
Hefeweizen
Okay, alright, got it?
Do this.
Flip it over
Flip it over.
And pour it over very slowly, slowly
Oh, wait.
Slowly.
I love this, this is so fun!
Okay, now, you want to swirl it.
(audience applause)
Swirl the bottle, yeah, swirl it around, yeah.
Now, finish it off swirly.
Ah, this is so fun!
Get all of that, see.
All of that!
And Hefeweizen is yeast wheat, it's in there,
so that's what we're getting.
(whispers) Oh, you're good.
Oh my god, this is fun!
(audience applauds)
(laughs loudly)
Drop the mic!
(audience applauds)
Yay!
What a lady.
Yum.
It's good, right?
It's lovely!
Isn't it?
Banana, clove flavors, vanilla,
all from the yeast that's used.
It really does have a very clove-driven flavor to it.
Alright, let's move along.
Awesome, this is also wheat beer,
but it's a sour wheat beer and sour from bacteria,
but the good kind, the same way
we get yogurt and ketchup and fermented things.
Right, and sour dough bread.
And sour dough bread, exactly.
So, if you like that really tart, tangy,
lemonade flavor this is called a Berliner-style weiss,
or Berliner Weiss, from Berlin.
Berliner Weiss.
Yes, famously
Slow pour?
Sure, yeah.
Famously referred to as the champagne of the North
by Napoleon when he was in Berlin.
Oh, that I love.
That's light, it's crisp, it really
is very much like green apple.
Absolutely, and it's so great
with a million different kinds of foods,
it's the acidity.
It's effervescent, it's light,
it's an entirely different thing.
You like it.
Entirely.
I do.
I like you.
I like you too!
Yay.
That's awesome.
(audience applauds)
Okay, now.
A doppelbock, you're gonna like this story.
A doppelbock.
Doppelbock, double bock, bock is strong beer.
Ah, double bock.
Double as in German.
Gotcha, like a doppelganger.
Exactly, perfect.
So, this is a really cool story,
this style of beer was created by monks during Lent
when they had to fast.
Oh, no kidding.
And its nickname is liquid bread (laughs quietly).
Liquid bread, yeah.
So, it's gonna be very thick?
It's viscous, it has a you know,
rich and robust
Gotcha.
It has a lot of flavors similar to molasses,
toffee, caramel, things like that.
So, it's rich,
and it's got legs.
Yeah, it does, it's almost chewy,
like the texture is really, but it's not overpowering.
It's actually one of my favorite styles
on the Thanksgiving table,
it goes with just about every dish.
I was just gonna say, this smells
like the holidays, really.
Yeah, to me it does too,
and, again all from these four ingredients.
(audience applauds)
Oh wow, you really do, you chew that.
Right?
Yeah, and I think that really,
I get the toffee in that.
A lot.
Yeah.
It's very toffee-like.
But, it's not stick and fake,
it doesn't taste like fake sugars, you know.
They're all so different.
It's high quality ingredients.
It's so exciting that you can
take that tiny little bit of ingredients
and they're all so different,
How bout this one?
I'm so excited.
And this is the one my husband would love
cause his favorite four-letter word is pork.
(audience laughs)
So, this goes with bacon and charcuterie,
lovely salumi.
Yes, and it actually kind of tastes
and smells a little bit like it too,
because the malts are smoked
Oh my god!
Over beechwood.
It smells like smoked meat, it really does,
it smells like bacon in a bottle.
A campfire.
Oh my god, yeah, what is this called?
It's called a Rauchbier.
A Rauchbier.
Rauchbier.
Yeah, so
Slow pour it?
Sure, yeah.
Smoked beer and it's actually interesting
cause this is how so many beers were brewed
before we had modern technology,
where you can just flip a switch
and, you know get heat.
We had to use fire,
cause fire comes smoke, right.
It's amazing, it really is so unusual.
It is very unusual, kind of like a campfire,
which I'm a campfire gal, so I love it.
Oh my god, it's really smokey!
(audience laughs)
It is, it is.
Whoa, it is, it's like bacon made-out with beer,
it's like their love baby in a bottle.
(audience cheers)