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Oktoberfest / Märzen
An amber, malty Bavarian lager brewed in March and served at Oktoberfest.
About the Oktoberfest / Märzen style
The Märzen, meaning March, was historically brewed in the cooler spring and lagered through the summer in cold cellars before refrigeration, then served in autumn. This made it the traditional beer of the Munich Oktoberfest.
The classic version is amber and rich with toasty Munich malt, though the beer actually poured at the modern festival has drifted paler and more golden. Both share a smooth, malt-forward, well-lagered character.
Märzen or Märzenbier is a lager that originated in Bavaria, Germany. It has a medium to full body and may vary in colour from pale through amber to dark brown. It was the beer traditionally served at the Munich Oktoberfest.
Grain, hops and yeast
Malt and grain: Munich and Vienna malts for a rich, toasty, bready malt character and amber colour.
Hop character: Low noble hopping for balance, behind the malt.
Yeast and fermentation: A clean German lager yeast, cold-fermented and long-lagered.
A typical Oktoberfest / Märzen runs 5.6 to 6.3% alcohol by volume, with a bitterness of about 18 to 24 IBU and a colour of 8 to 17 SRM. It is traditionally served in a willi becher or mug. These figures describe the usual range for the style; a given example may sit a little outside them.
Yeast and fermentation notes
A clean German lager yeast fermented cold, around 9 to 12 degrees Celsius, then lagered for a month or more, gives the smooth, toasty, malt-rich profile. The long cold conditioning is what rounds the beer, so patience is part of the recipe.
Serving in brief
Serve an Oktoberfest lager cold, around 6 to 8 degrees Celsius, in a mug or Willi Becher, with a moderate carbonation. Its toasty malt is at its best after a long, cold lager, so give it plenty of conditioning time on the keg.
Classic examples
Well-known commercial examples of the style include Paulaner Oktoberfest, Ayinger Oktober Fest-Märzen and Sierra Nevada Oktoberfest. Tasting a benchmark example is the best way to understand what a style should be before brewing your own.
| Vital statistic | Typical range |
|---|---|
| Origin | Germany (Bavaria) |
| Strength (ABV) | 5.6 to 6.3% |
| Bitterness (IBU) | 18 to 24 |
| Colour (SRM) | 8 to 17 |
| Traditional glass | Willi Becher or mug |
Typical published ranges. Individual examples vary.
Pick the yeast for a Oktoberfest / Märzen
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Sources: BJCP Beer Style Guidelines · Wikipedia