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The Märzenbier goes back to a time when brewing was only allowed in the autumn, winter and early spring months. The reason for this is the low temperatures necessary for brewing bottom-fermented beers. When there was still no possibility of artificial cooling, one had to rely on the weather in the colder half of the year and could therefore only brew then. In addition, the risk of fire in breweries was significantly higher in summer and damage was to be prevented. The Märzen was traditionally one of the last beers to be brewed before the brewing break in summer. The bottom-fermented full beer was and is more durable than other types of beer thanks to its high original gravity, an extra portion of hops and the strong alcohol content. Storage in rock cellars cooled with blocks of ice also extended the shelf life.
Today you are no longer exposed to the cooling power of nature, but the Märzen beer has survived. Thanks to its intense aroma and full-bodied body, Märzen is one of the most popular beers in Bavaria and is still popularly drunk.
The Wagner brewery from Merkendorf also has a Märzen in its range. The Wagner Märzen has 5.4% alcohol content and flows into the glass in strong amber gold. In terms of taste, the beer delights with balanced hops and malt notes, which taste wonderfully of caramel, oven-fresh bread, honey and herbs.
Brauerei Wagner MerkendorfWater, barley malt, hops, yeast
