Here's The Jist:

As a Drink Editor I receive a lot of requests for restaurant, bar and nightlife recommendations. So I started a blog to chronicle Chicago's social scene which eventually morphed into New York's drinking and dining scene. After years in Chicago, I'm now a full time resident of NYC, the East Village to be exact. Look forward to sharing the latest and greatest from the wine & spirits world, straight from the Big Apple.

Tuesday, September 16, 2008

Lunch with Harald Stückle of Beck’s Oktoberfest

Last week I had a chance to meet with German brewmaster, Harald Stückle who is the brains behind Beck’s seasonal Oktoberfest offering. Brewed in Bremen, Germany, Beck’s Oktoberfest is brewed using fresh glacier water, Beck’s exclusive strain of yeast that’s been nurtured and cultivated for generations, top-grade barley, and hops hand-selected from the Bavarian Hallertau region by German brewmasters. Stückle, a Beck’s brewmaster who lives in Germany and has spent 14 years perfecting the science of brewing, came to Chicago to talk to with me over a leisurely, nearly two-hour, European-style lunch. We chatted about the Beck’s brewing process and the tradition behind Maerzen-style Oktoberfest beers, which are traditionally only available September through October. We sipped and sampled original Beck’s and the Beck’s Oktoberfest, all from souvenir steins, which conveniently hold a Beck’s bottle. The Oktoberfest was rich with caramel and spice undertones: A perfect fall beer.

Be sure to check out the October issue of Scene where I cover off on other seasonal brews that have reached Chicago just in time for Oktoberfest; well, the tail end of it at least (the Bavarian beer fest traditionally runs from the end of Sept. to early Oct.)

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