Märzen
Märzen is an amber lager with a rich, bready malt flavor and a clean, dry finish. The name means March beer. It was brewed at the end of the cold season, stored in cool cellars over the summer and drunk in autumn, which tied it to Munich's Oktoberfest.
Food pairings
- Roast chicken and pork knuckle
- Sausages and pretzels
- Emmental
Glassware and serving temperature
Dimpled mug or stein45 to 48°F (7–9°C)
What it tastes like
Toasted bread crust and a little caramel, with just enough hop bitterness to stop it being sweet. It is smooth and medium-bodied, and it finishes clean like every good lager.
Where it comes from
A Bavarian decree of 1553 banned brewing in the summer months because of fire risk and spoilage. Brewers made a stronger beer in March that would last until autumn. In 1841 the Spaten brewery in Munich released an amber Märzen that defined the modern style. The beer poured at Oktoberfest today is paler, but many breweries still sell an amber Märzen each autumn.
How to serve it
Serve at 7–9°C in a sturdy glass mug. This is a beer for drinking in quantity, so a litre stein is traditional, though a half-litre keeps it colder.
What to eat with it
Roast chicken, pork knuckle, sausages, pretzels with mustard, and firm cheeses such as Emmental.
