29/09/2026
October is looking very German at Tandy’s. 🇩🇪🍺
We’re getting stuck into the brewing traditions behind Oktoberfest plus some of the other classic styles that have made German b**r famous.
Before modern refrigeration, Märzen was brewed in March, stored cold through summer and brought out for autumn celebrations. That seasonal brewing helped shape a b**r culture built around patience, precision and letting malt and yeast speak for themselves is a big part of what makes German b**r so distinctive.
Hefeweizen, Märzen and Festbier each show a different side of that tradition. Hefeweizen brings wheat and expressive yeast bring banana, clove and soft bread, while Märzen leans into Vienna and Munich malts for rich, toasted flavours.
Australian breweries are putting their own spin on these classics throughout October. Keep an eye out for Altbier, Festbier amongst others rotating through the taps over the coming weeks.