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'''Märzen''' is a full-flavored German lager derived from [[Vienna Lager]]. Märzen was one of the [[beer style]]s traditionally served at [[Oktoberfest]] in [[Munich]], | '''Märzen''' is a full-flavored German lager derived from [[Vienna Lager]]. Märzen was one of the [[beer style]]s traditionally served at [[Oktoberfest]] in [[Munich]], | ||
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Märzen beers were traditionally served at [[Oktoberfest]], and as a result the style became known internationally as the '''Oktoberfest''' or '''Wiesen''' style. Most American brewers still brew Märzen under this name; '''American Oktoberfest''' beers tend to be slightly hoppier but otherwise similar to the German originals. Traditionally, '''Oktoberfest''' or '''Festbier''' versions of Märzen were brewed with a higher gravity and correspondingly stronger flavor. However, these beers are now difficult to find at Oktoberfest itself. | Märzen beers were traditionally served at [[Oktoberfest]], and as a result the style became known internationally as the '''Oktoberfest''' or '''Wiesen''' style. Most American brewers still brew Märzen under this name; '''American Oktoberfest''' beers tend to be slightly hoppier but otherwise similar to the German originals. Traditionally, '''Oktoberfest''' or '''Festbier''' versions of Märzen were brewed with a higher gravity and correspondingly stronger flavor. However, these beers are now difficult to find at Oktoberfest itself. | ||
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+ | ===Oktoberfest Ale=== | ||
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+ | Rather than brewing traditional lagers, some American brewers have begun using Munich and Vienna malts to brew a [[top-fermented]] version of an Oktoberfest beer, often marketed as an '''Oktoberfest ale'''. Other than the American ale yeast character, these have a similar character to other '''American Oktoberfest''' beers. | ||
===Pale Oktoberfest=== | ===Pale Oktoberfest=== |
Revision as of 15:53, 18 September 2007
Märzen is a full-flavored German lager derived from Vienna Lager. Märzen was one of the beer styles traditionally served at Oktoberfest in Munich,
History of Märzen
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Types of Märzen
Märzen
Before becoming associated with Oktoberfest, Märzen referred to a lager brewed in March, at the end of the traditional brewing season, but robust enough to be stored until the following fall. This style is similar to a Vienna Lager, but with the addition of some characteristic Munich malt to the Vienna malt for a distinct melanoidin-rich flavor profile.
Oktoberfest
Märzen beers were traditionally served at Oktoberfest, and as a result the style became known internationally as the Oktoberfest or Wiesen style. Most American brewers still brew Märzen under this name; American Oktoberfest beers tend to be slightly hoppier but otherwise similar to the German originals. Traditionally, Oktoberfest or Festbier versions of Märzen were brewed with a higher gravity and correspondingly stronger flavor. However, these beers are now difficult to find at Oktoberfest itself.
Oktoberfest Ale
Rather than brewing traditional lagers, some American brewers have begun using Munich and Vienna malts to brew a top-fermented version of an Oktoberfest beer, often marketed as an Oktoberfest ale. Other than the American ale yeast character, these have a similar character to other American Oktoberfest beers.
Pale Oktoberfest
In recent years, while they still brew traditional Märzens, most of the beer actually served at Oktoberfest has been in a new, lighter (in color and flavor) style more like the pale lagers most beer drinkers are used to the rest of the year. Sometimes referred to simply as Festbier (a term which used to describe the traditional Oktoberfest), this Light Oktoberfest or Pale Oktoberfest now makes up the bulk of beer served in the Oktoberfest tents.
Rauchbier Märzen
See the description of this distinctive Bamberg style in the Rauchbier article.
Brewing Märzen
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Competition Styles
The BJCP recognizes a single style encompassing all Märzen/Oktoberfest styles, while the GABF makes a few distinctions between them.
BJCP Style Guidelines
Oktoberfest/Märzen
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GABF Style Listings
German-Style Oktoberfest/Wiesen (Meadow)
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Oktoberfest beers are characterized by a medium body and golden, light color. Sweet maltiness is mild with an equalizing balance of clean, hop bitterness. Hop aroma and flavor should be low but notable. Fruity esters, diacetyl and chill haze should not be perceived. Similar or equal to Dortmunder/European-Style Export. |
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German Style Märzen
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Märzens are characterized by a medium body and broad range of color. They can range from golden to reddish orange. 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. |
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American Style Märzen/Oktoberfest
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The American style of these classic German beers 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. These 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. |
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