Ayinger Oktober Fest Märzen

Märzen or Märzenbier (German: March beer) is a pale lager that originated in Bavaria.

History[link]

Märzen has its origins in Bavaria, probably before the 16th century. A Bavarian brewing ordinance decreed in 1539 that beer may be brewed only between 29 September and 23 April.^{[citation needed]} The original Märzen was described as "dark brown, full-bodied".^{[citation needed]} The beer was often kept in the cellar until late in the summer, and remaining bottles were served at the Oktoberfest. In order to last so long, either the original gravity and alcohol were increased or the hopping was strengthened.^{[citation needed]}

Description[link]

The style is characterized by a medium to full body, a malty flavour and a clean dry finish.^{[citation needed]} In Germany, the term covers beers which vary in colour from pale (Helles Märzen), through amber to dark brown (Dunkles Märzen).^[1] Common names for Märzen include Märzenbier, Wiener Märzen, Festbier, and Oktoberfestbier.

The Austrian style is light in colour, body, and flavour balance, and is the most popular beer style among the beers in Austria.^[2] Austrian Märzenbiers often use caramel malts that impart a sweeter flavour than their German counterparts.^{[citation needed]}

Brewers in the Czech Republic also produce pale, amber and dark beers in the Märzen style, called respectively 14° Světlé Speciální Pivo, Polotmavé Speciální Pivo and Tmavé Speciální Pivo.^[3]

References[link]