The History of Oktober Fest-Marzen
Bavarians have been celebrating the harvest with beer festivals since before the 1400s. Märzen is brewed in March to be ready for the September and October beer festivals.
Rich, golden color. Slightly sweet, malty nose. Medium to big body and alcohol. Soft dryness from long maturation.
Tellerfleisch (boiled beef), pretzels and radishes, goulash with dumplings, clam chowder, bock-wurst, weiner schnitzel, roasted chicken, pork, and sauerkraut. Traditionally served in tall earthenware or glass mugs.
Top-Rated Marzen/Oktoberfest & 96 Points Ratebeer.com, Oct. 2013
"Best Fall Lager," Paste Magazine, Oct. 5, 2013
Fox News - "Top-Ten Oktoberfest Beer", Sept. 2013.
Gold Medal "Top-Rated Märzen/Oktoberfest" - World Beer Championships 2012.
Five out of Five Mugs - "Best of the fests." Modern Brewery Age, Oct. '11
Best International Lager -Calgary (AB) Beerfest 2009.
Gold Medal and Top-Rated Vienna/Märzen -World Beer Championships 2006.
Gold Medal - World Beer Championships 2005.
Gold Medal and "Best of 2003" - World Beer Championships 2003.
Gold Medal Vienna/Märzen - World Beer Championships 2001, 2002.
Platinum Medal & World Champion Vienna Märzen -World Beer Championships 1997.
Product Sizes and Quantities
- 16.9-ounce (500 ml) bottles / 20 per case
- 30-liter kegs
ABV: 5.8% - OG: 1.054 - IBU: 21
Ingredients: Water, barley malt, hops, yeast.