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Before there was electric cooling and other modern brewing techniques, beer was only brewed seasonally: Since one was dependent on natural cooling through ice and well-tempered cellars, one could only brew beer in the colder half of the year. The last beer of the spring was brewed in March, and refills only came in the autumn. The last beer in the first half of the year was usually a Märzen. This style of beer is characterized by a higher alcohol and hop content - a guarantee for an extra long shelf life. Due to its more robust body, the Märzen stayed fresh well into the summer.
Today, beer is brewed all year round and there is no longer a need for beer that has a particularly long shelf life, but the tasty Maerzen has remained.
A fine specimen comes from the Hirschbräu. This very own variant of the classic delights with a honey-colored body, rich foam crown and a bouquet of oven-fresh cake, crispy bread crust, caramel and roasted malt. After this olfactory, enjoyable start, the taste is hardly surprising: full-bodied, velvety soft and subtly balanced, a fusion of roasted aromas, toffee, toast and red malt caresses the palate. The hops shape the character with hints of grass and a gentle bitterness.
The Märzen from the Hirschbräu is a tasty reminder of old times!
Der HirschbräuWater, barley malt, hops, yeast
