WHAT IS IT?
Märzen is the beer equivalent of a freshly laced dirndl. Deliciously complex, it offers malty depth and toasty richness, balanced by restrained bitterness, and the smooth, crisp finish that only six weeks of lagering can provide. An exquisite comfort beer.
DANGER LEVEL
Best enjoyed in 1L increments at Oktoberfest!
STYLE STATS
GLASS: Maßkrug or stein
ABV: 5.8-6.3%
IBU: 18-24
Colour: Amber to copper
Body: Medium, smooth, malty
Bubbles: Pillowy effervescence
ORIGIN STORY
Picture 16th century Bavaria: open-air fermentation, zero refrigeration, Reinheitsgebot…and a subsequent 1553 quality-control decree making brewing between April and September strictly verboten, lest the precious nectar spoil in the heat. What’s a brewer to do? Somewhat unintentionally give birth to Märzen, apparently! Brewed at a higher percentage to survive the summer, this “March beer” was stockpiled and stored in Alpine caves until harvest.
DRINK WITH:
• Soft pretzels or roasted vegetables
• Rouladen, brats or schnitzel
• Smoked cheddar or aged gouda
AND DON’T CALL IT FESTBIER!
While modern Märzens may share characteristics, the two styles are not interchangeable, with the former always richer and toastier. Spaten Brewery’s Märzen debuted as the official Oktoberfest beer in 1872, where it remained synonymous with the famous autumnal celebration until the late 20th century, when tastes began to favour paler, crisper, styles that you could drink more of in one sitting. You have to respect that. Enter Festbier, and the confusion.
SIX MUST-TRY B.C MÄRZEN STYLES
• Abandoned Rail Brewing Co, Märzen
• Backroads Brewing, Nebenstrasse Märzen
• Category 12, Märzen German Lager
• Howe Sound Brewing, Biergarten II
• R&B Brewing, Märzen
• Sooke Brewing Company, Oktoberfest
