Oktoberfest showcases two pillars of Bavarian brewing tradition: wheat beers and malt-forward lagers. AEB’s FERMOALE® Weiss and FERMOLAGER® Munich Heritage are two strains designed to provide brewers with consistent performance, controllable sensory outcomes, and robust fermentation properties tailored to these classic styles.
Fermentation profile, attenuation, flocculation, diacetyl and sulphur management are all key factors to take into consideration when brewing Oktoberfest styles. Below we explore how FERMOALE Weiss and FERMOLAGER Munich Heritage excels in all of them
FERMOALE® Weiss – Controlled Expression in Wheat Styles
Brewing for Oktoberfest with FERMOALE® Weiss & FERMOLAGER® Munich Heritage
FERMOALE® Weiss is a strain sourced from Freising, Bavaria, specifically ideal for the production of traditional German wheat beer styles ranging from Hefeweizen/Weisse, Kristal Weizen, Leichtes Weizen to Bernsteinfarbenes Weizen, Dunkel Weizen and Weizenbock style. With an apparent attenuation range of 78–82%, it delivers reliable performance across a wide spectrum of wort gravities, including high-gravity wheat styles.
Brewers can directly manipulate sensory outcome by adjusting fermentation variables. This strain responds predictably to temperature, pitching rate, and oxygen management, allowing precise tailoring of the ester/phenolic balance so brewers can directly manipulate sensory outcome by adjusting fermentation variables.
More Banana Esters: Higher fermentation temperature (22-24°C), lower pitching rate, reduced wort aeration, and higher original gravity.
More Clove & Spice Phenolics: Lower fermentation temperature (16-18°C), higher pitching rate, increased wort aeration, and moderate original gravity..
FERMOLAGER® Munich Heritage – Clean Fermentation for Malt-Driven Lagers
FERMOLAGER® Munich Heritage is a strain isolated in Munich, Bavaria, ideal for Märzen, Festbier, Helles, and Dunkel production. It is characterised by flavour neutrality, producing minimal esters and sulphur compounds, allowing full expression of malt character.
Key technical traits include:
Strong diacetyl control through both reduced α-acetolactate production and high diacetyl reductase activity, ensuring rapid re-assimilation.
Consistent attenuation (78–80%), balancing residual body with a clean, malt-forward profile.
Medium–high flocculation, aiding sedimentation and facilitating clarification during lagering.
Stress tolerance, supporting stable performance under high-gravity or low-oxygen conditions.
Application Overview of Oktoberfest Style
Ana Victoria Vasquez de la Peña
ana@neumaker.com.au
12th September 2025
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