Oktoberfest/ Marzen 3B

The beer of Oktoberfest!  Oktoberfest was the originally the celebration of Crown Prince Ludwig marrying Princess Therese.  Then it evolved into an every year occurrence, which Munich is now famous for.  Another bit of info is that Oktoberfest runs from mid-September to Early October.  The beer itself has been traditionally brewed in March, which in German is Marzen, to be served during Oktoberfest in September and October.  Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character.  Needless to say we in America almost always drink the malty amber version.  Also unlike many of us think this beer is typically on the lower end of ABV scale.  Remember Oktoberfest is a party over almost two weeks and goes all day, so slamming down high ABV beers is not a good idea.

Aroma:  Rich German malt aroma, Vienna and/or Munich malt.  A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.

Appearance: Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.

Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters

Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.

Comments:  Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. 

Numbers:  IBUs (Bitterness) 20-28, SRM (Color) 7-14, OG (potential) 1.050-1.057, FG (finish) 1.012-1.016, ABV 4.8-5.7%

Examples:  Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)

Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.  Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.  So if you are wanting to host an Oktoberfest party, get your brewery out and brew your Marzen to age until late September.