I just want to mention that from today onwards it's the "Bavarian insider's Octoberfest":
Starkbieransti.
Starkbierzeit, Starkbierzeit, or )strong beer season), officially kicks off Two weeks after Fasching, or Fat Tuesday, each year, a short list of local celebrities gathers at the Paulaner cellar in Munich to watch an honorary braumeister drive a brass tap into a into a new keg (
Anstich). It lasts until he Saturday before Palm Sunday.
Starkbier is actually a doppelbock, which is heavy on malt. The "strong" in strong beer, however, doesn't refer to alcohol content, but rather to the heavy, full-bodied flavor, which 400 years ago was meant to be as much a meal as a tipple (at least 7.5% up to 9% alcohol, standard Oktoberfest beers chalk up 4% to 6% alcohol.)
True starkbiers must be made within the Munich metropolitan area. The most popular brands come from four of the city's mainstay breweries—Paulaner, Lowenbrau, Augustiner and Unions—and they are only brewed in quantities to satisfy demand through the short strong beer season. Augustiner and Unions have maintained the local beer tradition of producing only enough starkbier for the Bavarian region. But outsiders can sometimes find bottled starkbier by Lowenbrau, which is owned by international conglomerate Anheuser-Busch InBev, and Paulaner, which has become a conglomerate itself, acquiring multiple breweries in Germany.