Märzen
Learn more about the Märzen style of beer.
Märzenbier ranges from dark amber to deep copper in color. It's a full-bodied lager that's rich, malty (toasty, bready, biscuity, caramel, roasty), moderately hopped (floral, spicy, herbal), and finishes clean and dry like a good lager should. Alcohol can bite and warm a bit, but overall should be tame.
Historically, Märzen (March in German) was brewed in the spring, lagered in caves (stored cold) during the summer months, and served in the fall. From 1872 to the 1990s, the style was served at, and widely associated with, Oktoberfest in Munich until the lighter Festbier became popular and adopted as the official Oktoberfestbier. That said, brewers around the world still brew "Oktoberfest" and "Fest" beers that lean toward the Märzen style.
ABV: 5.8–6.3% | IBU: 18–24 | Glassware: Mug (or Seidel, Stein)
Top Rated
Historically, Märzen (March in German) was brewed in the spring, lagered in caves (stored cold) during the summer months, and served in the fall. From 1872 to the 1990s, the style was served at, and widely associated with, Oktoberfest in Munich until the lighter Festbier became popular and adopted as the official Oktoberfestbier. That said, brewers around the world still brew "Oktoberfest" and "Fest" beers that lean toward the Märzen style.
ABV: 5.8–6.3% | IBU: 18–24 | Glassware: Mug (or Seidel, Stein)
Top Rated
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