One of the things on my bucket list is going to Oktoberfest in Germany. I’ve heard from people that it’s a lot of fun and a must-do for a beer nerd. I’ll get there eventually, until then, this will have to do.
Trivia: According to wikipedia.com, “Märzen (or alternatively Maerzen) 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 and 23 April. The Märzen was brewed in March (März in German is ‘March’) with more hops 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 original Märzen was described as ‘dark brown, full-bodied, and bitter’. The beer was often kept in the cellar until late in the summer, and remaining bottles were served at the Oktoberfest.”
Random: I can’t believe that this was the first time I had this beer.
The beer poured with a thick, two finger, tan head. It took a long time to dissipate and left lacing on the glass. The body was clear and caramel colored. There was a decent amount of carbonation visible. The nose was filled with toasted grain and brown bread. The taste also started with roasted malt and caramel. It then went into a rye note along with brown bread. There was a touch of brown sugar sweetness as well. The body was on the medium side with moderate carbonation. It had a sticky and lengthy finish with caramel. A bottle of this was $1.75, which came to $.15 per ounce. I thought this beer was a good example of the style and paired well with food.
Untappd Rating: 4.0/5.0