What is "The German Beer Flavor" or the 5 elements if "it"

[Roachbrau]

Kegs do tend to have a greater chance of being fresh, but no guarantee.

I think the closest thing a lot of us can get is from a keg at a special event, like an Oktoberfest party. There's a very highly regarded Bavarian restaurant near me, and they organize and sponsor the town Oktoberfest party every year. A whole truck full of kegs (usually Spaten or Hofbräu), the freshest I've ever tasted.

[Kit_B]

I've never been to Germany, but I have been told by many, many people that two of the German restaurants near me (Gasthof zur Gemütlichkeit & Glockenspiel) have very fresh kegs that showcase the flavors that you should expect.
http://www.gasthofzg.com/
http://www.glockenspielrestaurant.com/home.html

[Bryan R]

[Kit_B]

[Owenbräu]

[Owenbräu]

Is this specifically in reference to German helles and pilsners? Do all of these guidelines apply to dunkel, altbier and bocks as well?

[Brandon]

[Owenbräu]

Can you speak to the sweetness factor in regards to dopplebocks? At 8-9%, how can they not be perceived as cloying or heavy relative to a Helles? Should we still strive to dry them outside much as possible?

What is the "it" for Germany's big beers.

[Brandon]

[Bryan R]

Those are two different honey Flavors. One being oxidation( stale tasting) the other fresh wildflower honey.