märzen

Märzen is a formerly seasonal beer style named after the month it was brewed. Before the advent of electrical refrigeration, brewing was often only possible until the end of March because the weather became too warm after that. Beer requires a cool environment for maturation, which was unavailable in many places or only available if you had a particularly deep storage cellar. To still be able to serve barley in the summer, a particularly strong, malty, and stronger beer – Märzen – was brewed at the end of the spring brewing season. Due to its high alcohol and original gravity, this beer could be stored for a long time and still tasted fresh even months later.

Nowadays, brewing Märzen is no longer necessary, but many breweries still do it because of its full-bodied flavor. They are no longer limited by time, which is why some breweries offer Märzen year-round. Hösl Bräu, for example, is one of them.

The Mitterteich Brewery offers a selection of down-to-earth, handcrafted beers, including a fine Märzen. Their version boasts 5.6% alcohol by volume and a malty nose. The flavor is also dominated by grain: soft, robust malt meets creamy honey and a lovely spiciness. The hops provide subtle notes of freshly mown grass, forest herbs, and delicate citrus notes.