Vocation Brewery is helping pubs to amplify their Oktoberfest celebrations this autumn with two new special-edition releases.
Available on draught to on-trade outlets nationwide from 8th September, Peach & Cardamom Weizen and Festzeit Märzen Lager both offer a modern flavour twist on classic German styles.
“Oktoberfest is a time to celebrate the incredible creativity of beer in all its variety, and we wanted to honour that by creating two classics rooted in German tradition, but with a Vocation take,” said marketing manager Chris Mitchell.
“Both styles showcase the vision and skills of our brewing team, offering something distinctive for drinkers to enjoy during this key occasion.”
Peach & Cardamom Weizen (4.8% ABV) builds on a classic German weizen wheat beer base, but with added flavour. Incredibly aromatic, it’s brewed with ripe peach purée and a touch of cardamom, pairing well with the yeast’s natural clove notes.
Juicy stonefruit and delicate spice sit on the soft wheat base, creating a cloud-like body and a bright, fragrant finish. It pours very hazy with a thick white head, and a small addition of Tettnang hops brings gentle bitterness and soft herbal notes.
“It’s a great all-year-round beer — refreshing in the summer, but just as drinkable in the shorter, darker days, when pubgoers may be seeking a welcome reminder of the sunshine,” said Rob Beck, head brewer at Vocation Brewery.
“Instead of the traditional banana- and clove-heavy wheat yeast, we opted for a cleaner American-style Hefeweizen strain, which still gives subtle clove and banana esters while keeping things lighter and letting the smooth, creamy wheat body shine through.”
Festzeit Märzen Lager (5.2% ABV) is toasty, herbal, and refreshing. Smooth and malt forward, it offers rich depth from Vienna and Munich malts that finish clean with soft herbal and spicy notes from traditional Tettnang hops. It pours a copper colour, with pleasant malt flavours and subtle yeast esters.
“It’s a versatile option for any time of year, but really hits the spot in the cooler autumn months,” said Rob. “We fermented it cool and slow with a classic German lager yeast, and used a combination of lagering and modern malts and technology to achieve the Märzen style’s signature smooth and malty character.”
