German Food Guide
German Food Guide
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Also Known As:   Märzen

A well-aged, stronger lager that was historically brewed in March (März) for consumption during the Summer months. It was the predecessor to the Oktoberfestbier.

Photo: © Deutscher Brauer-Bund
Classification:  Vollbier

Type of Beer:  Lager

Alcohol Content:  4.8-5.6%

Extract Value:  Greater than 13%

Region:  Primarily in Bavaria (Bayern) and Baden-Württemberg

Beer Characteristics
Golden-yellow to amber in color. Malty with a light sweetness. Slight hops bitterness.

Serving Suggestions
Optimal serving temperature is 46-48° F (8-9° C).

In Bavaria in the year 1553, Duke Albrecht V created a law stating that brewers were only allowed to make beer between St. Michael's Day (September 29) and St. George's Day (April 23). To have a beer to consume throughout the Summer months, a strong lager was developed and brewed in March (März). This beer was brewed from a stronger extract, resulting in a higher alcohol content, to extend its shelf-life. 


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