Oktoberfest This traditional marzen beer shows off a gorgeous, fiery amber color. The flavor emphasizes a rich, almost "toasted" flavor from the malt. A classic style beer. Available August–October. Award Winner: 1989 Great Taste of the Midwest (Bronze) 1989 Great American Beer Festival (Silver) 1995 Great American Beer Festival (Silver) 1996 Great American Beer Festival (Silver) 1997 Beverage Testing Institute World Beer Championships (90 -Gold) 1998 Beverage Testing Institute World Beer Championships (89 - Silver) 2001 Beverage Testing Institute World Beer Championships (90 - Gold) 2004 Beverage Testing Institute World Beer Championships (90-Gold) 2004 U.S. Beer Tasting Championship Grand Champion in Vienna/Marzen

Recipes:

Soft Pretzels

• 2 pkgs. active dry yeast
• 2 C warm water (105°-115° F)
• 1/2 C sugar
• 1/4 C butter
• 1 egg yolk
• 2 T water
• 1 egg
• 2 t salt
• 6 1/2–7 C all-purpose flour
• Coarse salt
• 1/2 C Capital Oktoberfest

In a large bowl, dissolve yeast in warm water. Add sugar, butter, beer, egg, salt, and 3 C flour. Beat until smooth. Stir in enough additional flour to form a stiff dough. Cover tightly with foil and refrigerate 2 to 24 hours.

Turn dough out onto a lightly floured surface. Divide in half and cut each half into 16 equal pieces. Roll each piece into a 20-inch length. Shape into looped pretzels. Place pretzels on a lightly greased cookie sheets. Blend egg yolk and 2 T water and brush over pretzels. Avoid dripping on cookie sheet. Cover and let rise in a warm place until double in bulk, about 30 minutes.

Bake at 400° F for 10-15 minutes, or until golden brown. Cool on wire racks. Makes 32 pretzels.

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Hearty Beer-Noodle Soup

• 2 lbs very meaty beef bones
• 1 large onion, chopped
• 2 t salt
• 1/4 t pepper
• 2 bay leaves
• 1 bottle Capital Oktoberfest
• 8-10 C water
• Tops and leaves of 4-5 stalks of celery
• 1/2 t thyme or savory
• 2 garlic cloves, minced
• 1 1/2 C uncooked narrow noodles
• 1/2 to 3/4 C frozen peas

In a large soup kettle, place bones, water, onion, celery, and seasonings. Cover and simmer 2-3 hours, or until meat is very tender. Remove meat from bones and dice in small pieces. Return to the soup. Add uncooked noodles, beer, and peas. Heat to boiling. Add more water, if needed. Soup is done when the noodles are done. Makes 6 servings.