 | Ths beer was traditionally brewed in late March or early April and was aged until late September. These beers can range from golden to reddish brown. A sweet maltiness should dominate slightly over the clean, hop bitterness. The malt character should be toasted rather than strongly caramel. The hop aroma should be low but noticeable. Perfect for sweet spiced recipes, sweet tasting meets, pizza, pork, and Italian sausages. Best served in a stoneware mug at 48 degrees F. |
Märzen has its origins in Bavaria, probably before the 16th century. A Bavarian Brauordnung (brewing ordinance) decreed in 1539 that beer may be brewed only between Saint Michael (Michaelmas, 29 September) and Saint George (23 April). The reason for this requirement was the increased danger of fire during the warm and dry summer months.
Over the summer months, beer had to be stored in a Lager (storage), in caves or stone cellars, sometimes built into the sides of mountains or hills. Frequently these locations were chosen because there was a pond nearby. During the winter, when the pond had frozen, blocks of ice would be cut and put into the cave or cellar. This was usually possible until March, when the beer was brewed to be stored there for months to come. The entrance to the cellar or cave would also be shielded from sunlight by planting Horse-chestnut or Conker trees in front of it, which have large leaves.
Some of these cellars and caves are still in use, primarily in Franconia, as part of beer gardens which are often still shaded by the traditional chestnut trees.
The original Märzen was described as "dark brown, full-bodied". As intended, the beer was often kept in the cellar until late in the summer, and remaining bottles were served at the Oktoberfest. In order to last so long, either the original gravity and alcohol were increased or the hopping was strengthened. |
Pick Up Order
Beer Style Guide 
