In April, Craft Brewing Business reported that Karl Strauss Brewing Co. was partnering with the coalition of independent distributors dubbed to manage a growing portion of its on- and off-premise distribution throughout Southern California. One of the area’s fastest growing breweries was slated to brew 60,000 barrels (bbls) this year. Now it looks like the brewery will be brewing a little more to keep up with demand, as Karl Strauss announced that it is brewing more than 25 batches of its Oktoberfest to keep up with demand.
Popularity of the brewery’s Oktoberfest has pushed the brewer to increase production of the beer to meet demand.
“People love this beer and to date we’ve already sold more Oktoberfest in Northern California than we anticipated selling this entire season. We plan on brewing 20 percent more than we did last year,” says Paul Segura, brewmaster, Karl Strauss Brewing Co.
Karl Strauss Oktoberfest is a labor of love, according to the brewery, created with almost two tons of Vienna, Munich and Carahell malts hand-milled into each batch to make this award winning seasonal entry. Unlike most beers that begin with base malt and add specialty malts for flavor, this version is made from 100-percent specialty malts. To balance out the richness from the malts, the brewers stayed true to tradition using imported European Hallertau Perle hops for a spicy finish. The characteristic toasty, nutty flavor has created a cult following in California, where fans eagerly await its annual return.
