Märzen (German:[ˈmɛʁt͡sn̩]ⓘ) orMärzenbier (German:March beer) is alager that originated inBavaria,Germany. It has a medium to full body and may vary in colour from pale through amber to dark brown.[1] It was the beer traditionally served at the MunichOktoberfest.[2][3] The geographical indicationOktoberfestbier isprotected in the EU and can only be used forMärzen that is brewed in Munich.[4][5]
In Germany, Oktoberfestbier may also be called Festbier or Wiesnbier.
Märzen has its origins inBavaria, probably before the 16th century. A Bavarian brewing ordinance decreed in 1553 that beer may be brewed only between 29 September (St. Michael's Day orMichaelmas) and 23 April (St. George's Day orGeorgi), as the high summertime temperatures were more likely to cause off-flavoured beer due to elevated ambient fermentation temperatures.[6]
Märzen was brewed in March, with moderate and balanced hopping levels, malt and slightly higher alcohol content that would allow the beer to last while brewing new beer was forbidden from 24 April to 28 September. The beer was then allowed tolager in ice and straw filled beer cellars until autumn.[7]
The originalMärzen was described as "dark brown, full-bodied, and bitter".[8] The beer was often kept in the cellar until late in the summer, and then served at the Oktoberfest.[citation needed]
Common names forMärzen in Germany and Austria includeMärzenbier,Wiener Märzen,Festbier andOktoberfestbier.[citation needed]
Märzen is now a rarity in Germany and is mainly found in the South,[9] often in varieties that explicitly refer to its association with Oktoberfest, such as the "Oktoberfest Bier" from the Paulaner brewery.[10] In Austria, however,Märzen is the name given to the most popular type of beer, but the AustrianMärzen is lighter in color and taste and corresponds, more or less, to a Bavarian Helles or Export beer. The reason for this has to do with Austrian post-war regulations which limited the prices of essential food and drink products.Märzenbier was a preferred variety due to its reputation as a festive drink and its high pre-war price, but brewers reduced its malt and alcohol content in order to maintain its profitability at its newly limited price.[7][9]
In comparison to a Bavarianpale lager, the traditionalMärzen style is characterised by a fuller body, and a sweeter and often less hoppy flavour.[7] It typically contains 5.1–6.0%alcohol by volume.[1]
The Austrian style is light in colour, body and flavour balance, and is the most popular beer style among thebeers in Austria.[11] AustrianMärzenbiers often use caramel malts that impart a sweeter flavour than their German counterparts; other AustrianMärzen overlap stylistically with Munich-styleHelles.[1]
Brewers in theCzech Republic have been producingMärzen style beer, calledbřezňák ormarcovní (March beer), since the 15th century. Today's equivalents are legally defined as 14° lagers calledsvětlé speciální pivo (light special beer),polotmavé speciální pivo (half-dark special beer), andtmavé speciální pivo (dark special beer).[citation needed]
In Lithuania,Švyturys produces a Märzen style beer calledBaltijos.[citation needed]
Żywiec, a Polish brewery, produces aMärzen style lager calledpiwo lager typu marcowe (March type lager beer), or simply "Marcowe".[citation needed]
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