Märzen

Ayinger Märzen

Märzen has its origins in Bavaria, probably before the 16th century. A Bavarian brewing ordinance decreed in 1553 that beer may be brewed only between 29 September (St. Michael's Day or Michaelmas) and 23 April (St. George's Day or Georgi), as the high summertime temperatures were more likely to cause off-flavoured beer due to elevated ambient fermentation temperatures.[6]

Märzen was brewed in March, with moderate and balanced hopping levels, malt and slightly higher alcohol content that would allow the beer to last while the brewing of new beer was forbidden from 24 April to 28 September. The beer was then allowed to lager in ice and straw filled beer cellars until autumn.[7]

The original Märzen was described as "dark brown, full-bodied, and bitter".[8] The beer was often kept in the cellar until late in the summer, and kegs were then served at the Oktoberfest.

Common names for Märzen in Germany and Austria include Märzenbier, Wiener Märzen, Festbier and Oktoberfestbier.

In comparison to a Bavarian pale lager, the traditional Märzen style is characterised by a fuller body, and a sweeter and often less hoppy flavour.[7] It typically contains 5.1–6.0% alcohol by volume.[1]

The Austrian style is light in colour, body and flavour balance, and is the most popular beer style among the beers in Austria.[11] Austrian Märzenbiers often use caramel malts that impart a sweeter flavour than their German counterparts; other Austrian Märzen overlap stylistically with Munich-style Helles.[1]

Brewers in the Czech Republic have been producing Märzen style beer, called březňák or marcovní (March beer), since the 15th century. Today's equivalents are legally defined as 14° lagers called světlé speciální pivo (light special beer), polotmavé speciální pivo (half-dark special beer), and tmavé speciální pivo (dark special beer).

Żywiec, a Polish brewery, produces a Märzen style lager called piwo lager typu marcowe (March type lager beer), or simply "Marcowe".

• Helles
• Pale lager