As summer turns to fall, many brewers start to plan their Oktoberfest brewing. Many fine German-style Weizenbiers are brewed in America. I will certainly provide an installment on German wheat beers and their special yeast and brewing techniques in the future. The Midwest, with its German heritage, seems to have truly embraced German wheat beer.
Regional tastes are an important and exciting part of the specialty beer scene.
I would also like to welcome contributions for this column from professional brewers and other specialty brewers. Brewers are busy and hard-working people, but everyone benefits when knowledgeable people share their experience in beer styles. I would particularly like to see articles on brewing Trappist and Abbey ales and other neglected styles. Please contact me through BrewingTechniques. Yet the Oktoberfest is of surprisingly recent origin, as is the beer style named for it.