If You Go (and you should): The Bramwell Oktoberfest is Saturday, Oct. 6 from 2 p.m. to 8 p.m. Tickets $12 ($15 at the gate). For more info, including an up-to-date beer listing, go to: www.bramwelloktoberfest.com

Going into its 11^th year, The Bramwell Oktoberfest on Oct. 6 is West Virginia’s longest-running beer festival. Some folks in Wayne County may argue that their beloved “Wacohebrecon” event is actually older, but it is really just a recurring (and very entertaining) gathering of homebrewers, hippies and beer geeks. So, I will stick to my proclamation that Bramwell is the grandaddy of “organized” beer events for the Mountain State, once again earning a place in our history books…

The town’s Oktoberfest event was conceived by Bramwell resident, attorney and city treasurer, his “Most Beery” Honor George Sitler. George, along with a dedicated cast of co-organizers, have managed to attract a fairly wide variety of breweries to show up with beer. This is an achievement considering the town’s remote location and very small size. With that said, the turnout always seems pretty decent (weather permitting). I must say that I have very fond memories of many past Bramwell O-fests, even though I have never managed to eke out a 1^st place in the (hmmm, non-sanctioned) beer competition. (more…)

The fourth annual Charleston Oktoberfest was deemed a success by event organizers The Friends of Clay Center. The decent draft beer selection combined live music and a beautiful Saturday drew 335 thirsty people to the event. A beer competition was held and awards were given as follows:

Dark Beer Category: Penn Oktoberfest

Light Beer Category: Hoegaarden Witbier

Amber Beer Category: Great Lakes Burning River (second year as Amber Champ!)

(The above beers were judged by a selected six-person tasting panel using recognized blind-tasting procedures and guidelines organized by Chris Workman of the Greater Huntington Home Brewers Association) (more…)

If you think that you must travel all the way to Munich to experience Oktoberfest, think again. There are many opportunities to get your “Oom-pah on” within a 3.5 hour drive of Charleston. Before I tell you where let’s look at a few facts about the Oktoberfest celebration.

The Oktoberfest is the name given to a now perennial celebration that was first held in October 1810 to celebrate the wedding of Prince Ludwig to Princess Therese. Traditional Bavarian food, Music and of course, beer make up the fabric of today’s celebration The Munich Oktoberfest was originally held in October but was eventually moved to mid-September to take advantage of more pleasant weather and takes place on a fairground area right inside the city. (more…)

Surely By now, you know that “festbier” is here? Huh? You know, the beer that’s labeled “Oktoberfest”? That stuff! Kroger probably already has it stacked up in the aisle, unrefrigerated, becoming oxidized and maybe even “light struck” (which means it’s going to taste skunky). Almost every brewery, macro or micro, has taken a shot at making the traditional German lager that we has come to be known as Oktoberfest beer. What is “Oktoberfest beer”? Which one should I buy and drink? I will attempt to answer this perennial seasonal question…

First of all, to label this type of beer only as “Oktoberfest” ignores the fact that this type of malty German/Austrian lager is brewed year round, and is consumed all the time — but especially during festivals. The actual beer is generally referred to as Marzen (for March, as this was historically the month it was brewed before being aged in caves over the summer) or “festbier,” meaning of course, “festival beer.” Why the differentiation? Well, everyday German beer is usually a lighter style helles lager, pils or more recently weissbier (which has grown to be quite popular). Festbier is typically maltier, stronger and more filling and is usually only savored year-round by the more enthusiastic (and rotund) beer drinker. Like myself, say. (more…)

In episode 6 of “WineBoy,” host John Brown heads up to Robert Wong’s Bridge Road Bistro for a tasty pairing of wine and food. Executive chef Paco Aceves shares with Brown a chicken penne pasta dish from the Bistro’s recently revised menu. Brown pairs it with a French red wine from a new wine list by general manager Amy Sue Gates. You’ll be hungry before the four minute show’s over. And wait for those credits to roll…