Medieval brewing regulations allowed beer to be brewed only in the winter months from Michaelmas (30.09.) to Georgi (23.04.). In order to this restriction to ensure a year-round supply of beer, the last beer was brewed in the spring, the last beer was brewed in spring with more malt than usual. Through alcohol content and a stronger hop addition, the brewers were able to produce this brewers were able to store this Märzenbier very well in the ice cellars over the summer and serve it well into the fall.

The bright and vigorously sparkling, elegantly malty Märzenbier is one of the classic German beers, and is rightly it is often found under the term "Festbier". The well-known Oktoberfest beers belong to this beer style. Märzen awakens with rich colors ranging from strong gold to copper to enticing amber, paired with a lush, white head and promising fine bubbles fine bubbles the expectations of the beer connoisseur. The aroma is dominated by fine, malty tones of biscuit of cookie and toffee, often with a subtle sweetness in the background. All the more The full, velvety-soft aftertaste is all the more powerful. The subtly balanced bitterness ensures a perfect balance of the malt aromas. In the finish pleasant desire for the next sip. A slight warmth in the mouth is typical, without the beer being alcoholic.

Written by the Association of Graduate Beer Sommeliers

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