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๐ง๐๐ฒ๐๐ฑ๐ฎ๐ ๐ก๐ถ๐ด๐ต๐ ๐๐ฒ๐ฒ๐ฟ๐บ ๐ฆ๐ฐ๐ต๐ผ๐ผ๐น: Mรคrzen (Germany๐ฉ๐ช vs. USA๐บ๐ธ)
When most Americans think "Oktoberfest Beer" they probably think of a copper/reddish lager with a toasty/caramel palette. That style is better known as Mรคrzen in its home country of Germany. These beers were originally brewed in March and cellared in caves throughout the summer and then drank in the fall as the original Oktoberfest brew(which has since been replaced by Festbier; a completely separate style which you can learn about here: https://youtu.be/olvw7_v3TG4)
Cristina joins me again to analyze four popular examples of style and just like we did with Festbier, we had two flights of authentic German examples versus two contemporary American examples:
ROUND 1: Ayinger Oktoberfest-Mรคrzen versus Bell's Octoberfest
ROUND 2: Hacker-Pschorr Oktoberfest-Mรคrzen versus Yuengling Octoberfest
From the 2021 ๐๐๐๐ ๐ข๐ฝ๐๐ต๐ฎ ๐๐พ๐ฒ๐ญ๐ฎ๐ต๐ฒ๐ท๐ฎ๐ผ:
6A. Mรคrzen
๐ข๐๐ฒ๐ฟ๐ฎ๐น๐น ๐๐บ๐ฝ๐ฟ๐ฒ๐๐๐ถ๐ผ๐ป: An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.
๐๐ฟ๐ผ๐บ๐ฎ: Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very low floral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.
๐๐ฝ๐ฝ๐ฒ๐ฎ๐ฟ๐ฎ๐ป๐ฐ๐ฒ: Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.
๐๐น๐ฎ๐๐ผ๐ฟ: Moderate to high rich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide
sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.
๐ ๐ผ๐๐๐ต๐ณ๐ฒ๐ฒ๐น: Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.
๐๐ผ๐บ๐บ๐ฒ๐ป๐๐: Modern domestic German Oktoberfest versions are golden โ see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many โshadesโ of Mรคrzen (when the name is
used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a lighter-bodied, pale Mรคrzen by these terms.
๐๐ถ๐๐๐ผ๐ฟ๐: As the name suggests, brewed as a stronger โMarch beerโ in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Mรคrzen name is much older than 1841 โ the early ones were dark brown, and the name implied a strength band (14 ยฐP) rather than a style. The amber lager style served at Oktoberfest from 1872 until 1990 when the golden Festbier was adopted as the standard festival beer.
๐๐ต๐ฎ๐ฟ๐ฎ๐ฐ๐๐ฒ๐ฟ๐ถ๐๐๐ถ๐ฐ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐: Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, and enhances the rich malt profile.
๐ฆ๐๐๐น๐ฒ ๐๐ผ๐บ๐ฝ๐ฎ๐ฟ๐ถ๐๐ผ๐ป: Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.
๐ฉ๐ถ๐๐ฎ๐น ๐ฆ๐๐ฎ๐๐ถ๐๐๐ถ๐ฐ๐: OG: 1.054 โ 1.060
IBUs: 18 โ 24 FG: 1.010 โ 1.014
SRM: 8 โ 17 ABV: 5.6 โ 6.3%
๐๐ผ๐บ๐บ๐ฒ๐ฟ๐ฐ๐ถ๐ฎ๐น ๐๐
๐ฎ๐บ๐ฝ๐น๐ฒ๐: Hacker-Pschorr Oktoberfest Mรคrzen, Hofmark Mรคrzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburger Kloster Anno 1050
๐ง๐ฎ๐ด๐: standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty
#chadzbeerreviews #tuesdaynightbeerschool #marzen #mรคrzen #oktoberfest #oktoberfestbier #festbier #germanbeer #germanlager #bier #craftlager #lager #paulaner #hackerpschorr #bellsbrewery #yuengling #weltenburger #octoberfest #BJCP #cicerone #beerjudging #beer #beerreview #craftbeer #beersnob #craftbeernerd #beergeek
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