{"id":7034971,"date":"2026-08-09T09:24:08","date_gmt":"2026-08-09T09:24:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/three-floyds-brewing-co-s-munsterfest\/"},"modified":"2026-08-09T09:24:08","modified_gmt":"2026-08-09T09:24:08","slug":"three-floyds-brewing-co-s-munsterfest","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7034971","title":{"rendered":"Three Floyds’ Brewing Co.’s Munsterfest"},"content":{"rendered":"


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I’d intended to get this post up a few weeks ago. Back then, the air was chilly and crisp. There was that distinctive autumnal aroma on the breeze. It would’ve been perfect for the blog to ring in Oktoberfest season. Alas, I waited too long.<\/p>\n

\"An<\/a><\/div>\n

Now, we’re back to 90-degree days with air quality alerts. It’s still summer, and the weather wants us to know it. But hey, at least it’s a good day for a lager! I’m doing up Three Floyds Munsterfest today. I bought it primarily for the label–I, much like my toddler, love Godzilla. Let’s see if this Oktoberfest-style lager is just label-temptation or the real deal!
Since it’s been nearly six years<\/span><\/a>\u00a0since Three Floyds last graced the blog, let’s talk about them for a bit. The brewery got its start in Hammond, IN back in 1996 when Nick Floyd began brewing on a mishmash of equipment. After getting a few renowned beers under the Three Floyds flag, the operation expanded to Munster, IN in 2001 and opened a brewpub in ’04. Since then, the brewery’s grown and grown, winning awards and spreading their distribution to nineteen of these fifty states. If you want fuller details, be sure to head on over to their “About” page<\/span><\/a>.<\/p>\n

Turning to the beer at hand, Munsterfest’s official description<\/span><\/a> bills it at “A Marzen-style [sic] festbier” that clocks in at 6.2% ABV. It’s promised to be rich and malty, which is guess where the M\u00e4rzen-style comes in. Festbiers are typically crisper than M\u00e4rzens, with lower ABVs. The 6.2% here seems a little high for the style (festbier, since that’s what this is called), but we’ll see what we get!<\/div>\n

The bouquet on my bottle is wonderful. I get caramel, freshly-baked bread, biscuit, honey, and a touch of orange zest. Really, I don’t know what more I could want from a lager brewed for Oktoberfest season. Melba, who’s still getting used to beer, gave the festbier a quick three whiffs. I’m working on it with her, I promise.<\/p>\n

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\"Orange<\/a><\/div>\n

The flavor profile’s subdued. It’s dry and not super crisp. I get a little bit of bread and biscuit but, honestly, the main taste on my tongue is bubblegum, which I don’t think fits the style. The finish is clean with a little lingering hop bitterness. I’m disappointed the palate doesn’t quite match the nose.<\/div>\n

Moving to mouthfeel, and Munsterfest is on the thinner side of full and a little bitey. It’s shy of quaffable and doesn’t drink like something I’d reach for stein after stein of in a boisterous German biergarten tent.<\/p>\n

You ever cut the grass in late-June when the sun’s sweltering rays make you want a reminder of cooler weather? It’s that feeling that Oktoberfest season’s around a corner or two and it’s exactly when something near enough to an Oktoberfest-style lager would be perfect. That’d be the optimal time to drink Munsterfest.<\/p>\n

Three Floyds is an incredible brewery and Munsterfest is a good beer. Unfortunately, I think it’s just an okay festbier. At a 7.0\/10, I can’t recommend it. There are other Oktoberfests that are worth your time and your dollar. Unless you happen to find a sixer in late-June. Then go ahead and grab it as an Oktoberfest primer.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

I’d intended to get this post up a few weeks ago. Back then, the air was chilly and crisp. There was that distinctive autumnal aroma on the breeze. It would’ve been perfect for the blog to ring in Oktoberfest season. Alas, I waited too long. Now, we’re back to 90-degree days with air quality alerts. 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