Whether used as a sweet and earthy backbone in otherwise crisp, hoppy German Pilsners, or as the center of attention in rich bocks and robust Scotch Ales, malt brings more than sugar for alcohol conversion to the world’s best beers.
This month’s recipe is the result of many years of traditional Märzen brewing. Every spring, I brewed a batch of Märzen to squirrel away until the Falcons’ Oktoberfest.
A pair of geneticists at the Stanford University School of Medicine believe that they have uncovered the answer to the classic “which came first” question—not about chickens and eggs, but about ales and lagers.
Over the past year, tens of thousands of BeerAdvocate.com members have been casting opinions on spending their hard-earned cash on their favorite (and not so favorite) beers, breweries and places to grab a brew. We bring you our annual “Best of BeerAdvocate”—the magazine edition.
Munich Helles, at first glance, is almost identical to Pilsner. Clear and blond, they both sparkle with carbonation that rises to a creamy, white collar of foam. On a hot and muggy day, you just want to dive in and soak it up.