Märzen

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Märzen is a traditional bottom fermented Austrian Lager based on the Schwechater Lagerbier developed in 1837 by Anton Dreher. The name was coined by Josef Sedlmayr, and the style was later popularized in Bavaria and by North American German immigrants.

Contents

[edit] Description

The German style is most often characterized by a medium to full body, a malty flavor balance, an amber range of color, and a clean dry finish, though wide variations are notable amongst German breweries marketing Märzen. Amongst these variations are colors ranging from pale to deep amber.

The North American style normally exhibits a stronger, though not aggressive, hop aroma and bitterness balance. The Austrian style closely resembles a Helles in color, body, and flavor balance, and is the most popular beer style in Austria.

Common names for Märzen include:

Beer styles related to Märzen include:

[edit] Historical background

In All About Beer, author Graham Lees describes the historical background of the style:

  What Dreher achieved by the end of the 1830s was a beer that combined the clean palate and crispness of a lager with the paler hues he had admired in English ales. His marriage and adaptation of techniques produced a new style of beer-methodically bottom fermented and a copper-reddish-brown color. The precise recipe and flavor is not recorded and, in any case, he may have refined his new beer over several years. For instance, it is unclear whether he isolated a particular yeast at the beginning.

Dreher called his new beer Schwechater Lagerbier, after the Vienna suburb home of his brewery, and its popularity grew rapidly-giving him the last laugh over those ridiculing rivals. Generically, Dreher's beer may for a time have been dubbed Wiener Typ (Vienna style) after his malting process, which produced a reddish caramelized crystal malt, but the enduring name for his style is Märzen.

Ironically, the name was coined 30 years later by Josef Sedlmayr, younger brother of Gabriel. Although bottom-fermenting techniques had swept across Europe by 1870, beer color in Bavaria had remained dark (Dunkel). But in 1871 Josef Sedlmayr, who had separated his brewing activities from Gabriel years earlier, decided to produce a slightly paler beer. Perhaps because of the old Sedlmayr-Dreher link, he chose to brew a reddish "Vienna style" beer.

He called it Märzenbier because he had brewed it in March, although it was September before he broached the first barrels for public judgment. Traditionally, Bavarian brewers had produced large batches of beer in March and April before the weather got too warm for brewing and then stored it in cool places to use during summer. But by the 1870s this practice was becoming obsolete with the development of mechanized refrigeration.

This was also a time of railroad development, which enabled tens of thousands of Bavarians to travel to the Munich Oktoberfest. Whether Josef intended his new Märzenbier for the festival is unclear, but it became the Oktoberfest beer style for the next 100 years and its popularity spread. The style faded in Vienna after World War I. Sadly, Märzen has in recent years been supplanted at the Oktoberfest by a paler, less robust "Oktoberfestbier" to suit broader international tastes. But even this beer still retains a deeper amber color than the average lager beer.

—Graham Lees, All About Beer[1]

[edit] Style notes

According to the Brewers Association:

German-Style Märzen/Oktoberfest:
—

Märzens are characterized by a medium body and broad range of color. Oktoberfests can range from golden to reddish brown. Sweet maltiness should dominate slightly over a clean, hop bitterness. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be low but notable. Fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
Original Gravity (ºPlato): (min. 13ºPlato - Oktoberfestbier® min. 13.5ºPlato)
1.050-1.060 (12.5-15 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.012-1.020 (3-5 ºPlato)
Alcohol by Weight (Volume):
4-4.7% (5.3-5.9%)
Bitterness (IBU): 18-25

Color SRM (EBC): 4-15 (8-30 EBC)
American-Style Märzen/Oktoberfest
—

The American style of this classic German beer is distinguished by a comparatively greater degree of hop character. In general the style is characterized by a medium body and broad range of color. Oktoberfests can range from golden to reddish brown. Sweet maltiness should dominate over a clean, hop bitterness. The bitterness should not be aggressive or harsh. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be notable but at low to medium levels. Fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
Original Gravity (ºPlato):
1.050-1.060 (12.5-15 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.012-1.020 (3-5 ºPlato)
Alcohol by Weight (Volume):
4-4.7% (5.3-5.9%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-15 (8-30 EBC) [2]

According to Deutscher Brauer Bund - translated from German

Märzen
—

Märzen is classified as a "Strong Full Beer" and should not be confused with "Strong Beer". Pale or dark Märzen, as the name indicates, is traditionally brewed in Bavaria in the month of March with high alcoholic strength to preserve it through the warmer summer months to end of the brewing season.
Original Gravity ºPlato: min. 13 °Plato - Oktoberfestbier® min. 13.5 °Plato
Region: Predominant in Bavaria and Baden Württemberg
Classification: Full Beer
ABV: 4.8% - 5.6%
Type: Bottom Fermented
Characteristics: Soft, ambertones, rich body, strong, mild hop bitterness
Optimal Drinking Temperature: 8 - 9° Celsius [3]

[edit] Producers

Märzen is an extremely popular style in many lager-producing countries, and is produced as a seasonal special (usually for the autumn) by a great many breweries around the world.

[edit] Germany

  • Ayinger Brewery Fest-Märzen - seasonally available
  • Paulaner München Märzen - seasonally available
  • Schlenkerla Aecht Schlenkerla Rauchbier Märzen - continuously available - notable for its use of smoked malt
  • Spaten-Bräu Ur Märzen - seasonally available
  • Hacker-Pschorr Oktoberfest Märzen - seasonally available
  • Vogelbräu Märzen - seasonally available
  • Calwer-Eck-Bräu Märzen - seasonally available
  • Schlössle Spezial Märzen - continuously available
  • Augusta Augsburger Märzen - continuously available
  • Fässla Zwergla Märzen - continuously available
  • Spezial Rauchbier Märzen - continuously available - notable for its use of smoked malt
  • Eichhorn Märzen - continuously available
  • Hebendanz Märzen-Gold - continuously available
  • Hummel-Bräu Märzen - continuously available
  • Hummel-Bräu Räucherla Märzen - continuously available - notable for its use of smoked malt
  • St. Georgen Bräu Gold Märzen - continuously available
  • Wagner Märzen - continuously available
  • Herbsthäuser Goldmärzen - continuously available
  • Mucker Bräu Märzen - continuously available
  • Wichtel Märzenbier - continuously available
  • Palmbräu Ur-Märzen - continuously available
  • Feierling Festmärzen - continuously available
  • Rothaus Märzen Export - continuously available
  • Leimener Märzen - continuously available
  • Dinkelacker Märzen - continuously available
  • Schwaben Bräu Das Echte Märzen - continuously available
  • Distelhäuser Märzen - continuously available

[edit] Austria

  • Argus Bräu Märzen - continuously available
  • Bauers Bräu Märzen - continuously available
  • Baumgartner Märzen - continuously available
  • Branger Bräu Märzen - continuously available
  • Kaiser Märzen - continuously available
  • Zipfer Märzen - continuously available
  • Eggenberger Märzen - continuously available
  • Erlauftaler Märzen - continuously available
  • Fohrenburger 1881 Goldmärzen - continuously available
  • Gösser Märzen - continuously available
  • Grieskirchen Märzen - continuously available
  • Großstübinger Märzen - continuously available
  • Haselböck Märzen - continuously available
  • Haydnbräu Märzen - continuously available
  • Highlander Märzen - continuously available
  • Hofstettner Märzen - continuously available
  • Hubertusbräu Märzen - continuously available
  • Johannesbräu Märzen - continuously available
  • Kaiser Märzen Faßtyp - continuously available
  • Kapsreiter Märzen - continuously available
  • Keller Bräu Märzen - continuously available
  • Königsdorfer Helles Märzen - continuously available
  • Medl-Bräu Märzen - continuously available
  • Moar Bräu Märzen - continuously available
  • Friëstadter Märzen - continuously available
  • Augustiner Bräu Märzen - continuously available

[edit] United States

  • Beer House Märzen Spezial - seasonally available
  • Bethlehem Brew Works Märzen - seasonally available
  • Boston Beer Company Samuel Adams Octoberfest - seasonally available
  • Big E Märzen - seasonally available
  • Bethlehem Brew Works Märzen - seasonally available
  • Green Corner Märzen - seasonally available
  • Le Cheval Blanc Märzen - seasonally available
  • Gordon Biersch Märzen - seasonally available
  • Elevator Munich Märzenbier - seasonally available
  • Brass Märzen Amber Lager - seasonally available
  • Ellicott Mills Alpenhof Märzen - seasonally available
  • Empyrean Martian Märzen - seasonally available
  • Estes Park Märzen - seasonally available
  • Hoppers Märzen - seasonally available
  • John Harvards Springfest Märze - seasonally available
  • Karl Strauss Del Märzen - seasonally available
  • Triumph Brewing Company Märzen - seasonally available
  • Victory Brewing Company Festbier - seasonally available
  • Gordon Biersch Märzen - continuously available

[edit] Other countries

[edit] External links

[edit] References

  1. ^ Lees, Graham (March 1996). Stylistically Speaking. Märzen. All About Beer Online. Retrieved on September 30, 2006.
  2. ^ Papzian, Charlie; Ray Daniels, Paul Gatza, Chris Swersey (January 2006). "Brewers Association 2006 Beer Style Guidelines". Brewers Association 2006 Beer Style Guidelines: 35, Brewers Association. Retrieved on 2006-10-30. 
  3. ^ Bierspezialitäten. Märzen. Deutscher Brauer Bund. Retrieved on November 2, 2006.
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