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Food & Beverage


FALL BEERS: EXPERTS AT BARS, RESTAURANTS, BREWERIES SHARE THOUGHTS ON SEASONAL
FAVORITES

By Aaron KielOct 11, 2023 8:21am
beerBeer educationBeer menuBeer sales

What's popular in the world of beer this fall? Bar and restaurant industry
experts say Oktoberfest seasonals reign supreme. (Photo by: BondDLegion /
BigStock.com)

It’s fall…that time of year when the weather gets cooler, sweaters come out of
the closet, and we all search for rich, spicy flavors that evoke the season. Of
course, bars, restaurants, and breweries always join the fun and offer a menu of
beers that jive with the autumnal vibes.

What's popular with customers when it comes to on-premise beer this fall, or
what will be popular in the near future? Bar & Restaurant News spoke with
numerous industry leaders for this beer round-up.








‘THE SHADES OF BEER TURN DARKER’

John Fusco, vice president of creative and brand marketing, Wilmington Brew
Works in Wilmington, Del.: “Oktoberfest always signals a turn to lagers in our
taproom, and the shades of beer turn darker. We'll start dedicating some tap
space to imperial stouts and darker beers as we head to the colder months. We
typically eschew the pumpkin beer fad, but we offer some fall ciders that are
cozy, with caramel or apple pie flavorings.”



















Aaron Baker, brand manager, Dale’s and the Oskar Blues Brewery in North
Carolina, Texas and Colorado: “Oktoberfest seasonals reign supreme in the fall.
These seasonals seem to demonstrate great staying power and even seem to be
gaining momentum. This fits within the larger on-premise beer trends of
consumers being open to more flavor-forward lagers. Marzens and festbiers
demonstrate this trend in the fall but the appetite is out there for
well-produced lagers all year round.”


(Photo: Courtesy of Rock & Brews)


‘ONE OF MY FAVORITE TIMES OF YEAR’

Trevor Tyler, vice president of beverage operations, Eureka! Restaurant Group in
Hawthorne, Calif.: “Late August and September always bring Oktoberfest season!
So, we see a lot of demand for Marzen and other Oktoberfest beers during this
time of year. We also see a ton of great beer coming out of the Pacific
Northwest for ‘fresh hop’ season. It's one of my favorite times of year. In
addition, while it isn't as popular as previous years, pumpkin ales also start
popping up in October.”

James Stewart, operations manager and beverage development, Rock & Brews chain
of restaurants: “For fall, Rock & Brews guests still seek darker, more malty
beers with spicy or sweet notes that evoke holiday and colder weather vibes. In
the near future, health-conscious options, like NA [or non-alcoholic or
low-alcohol] beers and low-calorie choices, are expected to continue growing in
popularity among on-premise beer offerings.”








‘BOLDER FLAVORS WITH COMBINATIONS OF PUMPKIN, CHOCOLATE, CINNAMON, CARAMEL’

Aaron Bisges, chief operating officer, StillFire Brewing in Suwanee, Ga.: “Fall
always brings the Oktoberfest crowd, so German-style beers are a must. As the
weather turns, we focus more on launching darker beers with bolder flavors with
combinations of pumpkin, chocolate, cinnamon, caramel, etc. Our German chocolate
cake altbier is a must!”

Ilona Smith Martinez, beverage director, Honey Bar at Reno Public Market in
Reno, Nev.: “As we move into the colder months, we are seeing more of a demand
for darker beers rather than a cider, which is a usual fall go-to. We have some
awesome options at Honey that we are sure consumers are going to love. We just
added Mammoth Double Nut Brown Ale and Dirty Wookie from The Brewer’s Cabinet.”

George Hummel, mentor and grain master, My Local Brew Works in Philadelphia:
“Tastes migrate to amber and brown beer. Oktoberfest Maerzen, brown ale, and
porter offers more appeal. Pumpkin beer is – fortunately – dwindling in
popularity. If you feel you need to carry them for the people who want pumpkin
everything, stock it packaged in bottles or cans, instead of wasting a draft
line that will become tainted with vegetal and spice flavors.”


(Photo: Courtesy of Eureka! Restaurant Group)


RELATED: BEER REPORT: OPERATORS POINT TO A REVIVAL OF CRAFT BEER AT BARS AND
RESTAURANTS, AMONG OTHER TRENDS

Aaron Kiel, based in Raleigh, N.C., has worked in the beverage, tea and coffee
industries for nearly two decades, as well as hospitality and technology. He’s a
journalist and writer/reporter at heart, but he also wears a PR hat through his
consultancy, ak PR Group. He works as the editor of World Tea News with
Questex’s Bar & Restaurant Group, as well as a contributing writer for Bar &
Restaurant News. He also sits on the advisory board for the annual World Tea
Expo in Las Vegas, which is co-located with Bar & Restaurant Expo. Connect with
him on Instagram: @adventurer_explorer.








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To learn about the latest trends, issues and hot topics, and to experience and
taste the best products within the bar, restaurant and hospitality industry,
plan to attend Bar & Restaurant Expo 2024 in Las Vegas. Visit
BarandRestaurantExpo.com.

To book your sponsorship or exhibit space at the 2024 Bar & Restaurant Expo,
contact:

Veronica Gonnello (for companies A to G) e: vgonnello@questex.com p:
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Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the
latest industry news and trends.

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