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The Märzen is a delicious piece of beer history. It comes from a time when you couldn’t brew between the end of April and the end of September due to a lack of cooling options. In order to still be able to drink beer in summer, the brewers ended the season with a powerful strong beer that, thanks to its high alcohol content and massive stature, could be enjoyed well into the second half of the year without losing taste or even spoiling. Because this beer was usually made from March, it was given the name of Märzen. This style of beer is particularly typical in southern Germany and has survived to this day, although thanks to electrical cooling it is now possible to brew all year round. Today’s Maerzen hardly differs from its ancestors: it has always captivated with a velvety-soft mouthfeel, full-bodied, aromatic fullness of malt and hints of caramel.
The Märzen from the Franconian Staffelberg-Bräu is no exception: its original Franconian interpretation presents itself in a fox-red shimmering amber tone and smells and tastes of gently roasted malt, toffee that melts on the tongue, toasted hazelnuts, golden grain and fine forest honey. A light-footed bitterness underlines the play of aromas, but does not detract from the smooth sweetness. A spicy finish crowns the beer enjoyment and makes you want the next bottle.
Staffelberg-BräuWater, barley malt, hops, yeast
