Why does Oktoberfest always happen in September?

The short answer is global warming. Isn’t it always?

The first Oktoberfest happened in Germany from October 12-17, 1810, to mark the wedding of Bavarian Crown Prince Ludwig to Princess Therese of Sachsen-Hildburghausen. The following year, the festivities repeated themselves, and so on, year for year, until later, when a royal edict moved the dates for Oktoberfest into September.

The Bavarian weather was more predictable in September, the reasoning went, hence more people could attend outdoors, Oktoberfest having become pretty popular and huge in numbers. It needed seasonal housing such as tents or wood-framed halls rather than permanent in-castle rooms.

Besides, Oktoberfest had added carnival rides, fairgrounds, and other outdoorsy activities—and children, who needed kid stuff to do at a distance from the beer halls. (Who, it being September, all were playing hooky from schule anyway.)

Also, the famed Reinheitsgebot (the German “beer brewing purity law”) laid down in 1518 by Duke Wilhelm IV, was added to in 1553 by his son, Albert V, to state that German beer was to be brewed only between September 29 and April 23.

In days gone by, German and Austrian beer makers could brew suds from autumn until spring only, the summer temperatures being risky for safe fermentations. These beers were stored in cool mountain or hillside cellars, consumed during the summer and into the fall, especially during Oktoberfest. Thus, they were called “Marzen” beers, or “beers of March.” Nowadays, with mechanical refrigeration, brewers make any style of beer that they want—at any time of the year—and sometimes call their September-released brews “Oktoberfest-Marzen.” The German beer calendar is way cool.

This year’s Oktoberfest began last Saturday, September 19, and runs through Sunday, October 4, 2026.

RECIPE: Oktoberfest Sausage Dinner
Cut 1 and 1/2 pounds kielbasa or garlic sausage into individual serving pieces; brown them in a skillet. In a crock-pot, in layers, place 1 peeled medium onion, cut into wedges; 20 ounces sauerkraut; 2 medium apples, cut into wedges; and 6 medium potatoes, cut into halves. Top with the sausage. Pour 1 cup apple juice (or Oktoberfest beer) over the  sausage. Season with salt and pepper. Cover and cook 6 hours on low, until potatoes are tender. Alternatives: Substitute chicken broth for the liquid; add 1/2-teaspoon celery seeds to crock pot; use Bavarian-style sauerkraut (sweetened, with caraway seeds); slice onion into thin half-moons rather than wedges.