The Oxford Companion to Beer Definition of märzenbier (2024)

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The Oxford Companion to Beer Definition of märzenbier? ›

märzenbier. s German for “March beer,” a golden to deep amber lager style with a full body and a moderate bitterness, which is related to both the oktoberfestbier and the Vienna lager.

Märzen (German: [ˈmɛʁt͡sn̩]) or Märzenbier (German: March beer) is a lager that originated in Bavaria, Germany. It has a medium to full body and may vary in colour from pale through amber to dark brown.

Originating in Germany, this style was traditionally brewed in the spring (“Marzen” meaning “March”) and aged, or lagered, throughout the summer. A stronger version was served at early Oktoberfest celebrations and became known as Oktoberfest.

A Märzen is darker in color and lower in ABV—5% to 5.5% ABV,” he says. Once you figure that out, he says malt selection is the top consideration. “Get highly kilned malt, sweet with lower attenuation,” Hendler says. “Seventy percent attenuation is what you would get with the Märzen.

Ur-Marzen, meaning “original of March”, are beers that were brewed in March, and made stronger to remain preserved over the summer months, prior to the help of modern refridgeration. A son of the owner of the Spaten Brewery learned of this brewing style while serving as an apprentice in Vienna around 1870.

Märzen is “fest” strength, meaning it falls slightly higher in ABV than normal lagers of pilsner and helles with an ABV of 6% vs the normal 4.5-5%.

An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy.

Märzen – Malty, amber in color, and extremely drinkable. No wonder this beer is a favorite during Oktoberfest! Hefeweizen (weissbier) – A wheat beer with a light body, hint of bananas, and slightly sweet finish.

Classic Märzen should be a little darker, a little richer, a little heavier, and a little higher in alcohol than Festbier. Basically, Märzen is just a little “more.” The switch to the lighter Festbier occurred specifically to allow Oktoberfest attendees to drink more beer.

Dunkels might just as easily be confused with Vienna-style lagers, or with Märzen, a German beer often consumed at Oktoberfests. These, too, are dark lagers but generally more reddish than dunkels, with the aroma of hops a little more apparent.

What do Germans yell at Oktoberfest? ›

O'zapft is, in particular, is the most iconic of Oktoberfest sayings. This is the cry you will here once the Mayor of Munich has tapped the ceremonial keg, thus kicking off the entire two-week-long event.

Children dressed in Bavarian folk costumes paid homage to the royal family with poems, flowers and fruits of the land. The festival meadow was christened "Theresens-Wiese" in honor of the bride. This is still the name of the Oktoberfest site today: "Theresienwiese" - or "the Wiesn" for short in Munich parlance.

The beer was often kept in the cellar until late summer and then served at the Oktoberfest. Because it the association with Oktoberfest, Marzen is considered a seasonal Fall beer.

CraftBeering.com gives the most concise answer. “o*ktoberfest beer (Oktoberfestbier) is formally defined as a beer brewed by one of the six big Munich breweries allowed to serve their product on the grounds of the Oktoberfest.” Any other brewery must call their seasonal amber lagers an Oktoberfest style.

The Marzen are characterized by a dry profile, nothing cloying or sweet. Its carbonation is medium-moderate and its body must also have a medium consistency. Its texture on the palate is quite smooth and creamy, which makes the mouthfeel more complete.

Märzen – Malty, amber in color, and extremely drinkable. No wonder this beer is a favorite during Oktoberfest! Hefeweizen (weissbier) – A wheat beer with a light body, hint of bananas, and slightly sweet finish.