Oktoberfest beers must be comprised of 13.5% to 13.99% original wort extract. This translates into a higher alcohol content, somewhere in the neighborhood of 6% ABV, a little more body and a little more bitterness. In 1953, the party tent world was turned upside down with the arrival of the light-colored Augustiner “Edelstoff,” which knocked the traditionally amber-colored Märzen off the podium as the most popular Oktoberfest bier.