How To Brew Oktoberfest Beer [Märzen]: Malty Magic of Bavarian Biergartens

As many beer aficionados already know, the whole Oktoberfest celebrations all started with the marriage between Prince Ludwig of Bavaria and Princess Therese of Saxony Hildburghausen on October 12, 1810.

After the great success of that marriage party, these festivities became an annual tradition.

The first years of this festival probably saw a beer closely resembling a Munich Dunkel. Since at this time much of Europe was all things pale lagers, the head brewer at Franziskaner, Gabriel Sedimayr, in 1872 decided to take advantage of these changing times.

Sedimayr became friends with a Viennese brewer, Anton Dreher, who would help to produce the Munich Märzen. Sedimayr taught Dreher the details about lagering. He brewed an amber lager, which was based on a Viennese recipe.

It was called Ur Märzen, or “original Märzen.” Like always, other breweries learned of this and began to replicate it. This is how we know Märzen as today.

Brewing Season

500 years ago, a brewing season had been set. Bavarian brewers did not have refrigeration. They needed to utilize the caves that existed.

Brewing through winter and early spring, allowed for brewers to take advantage of cool temperatures while the potential of spoilage was kept to a minimum.

The last brew of the year would be in early spring, usually in March. They would craft a higher alcohol and highly hopped beer to act as a preservative for this beer. These were then stored in the caves and lagered during the summer months.

Gradually, this beer was enjoyed during the hot summer months. Mostly, it was saved for mid fall and served in casks. This was certainly a high demand beer at the time.

Style Profile of Oktoberfest/Märzen

Appearance

The color of this beer ranges from an amber orange to a deep reddish copper. It should not be any shade of gold.

Excellent clarity due to the long lagering process. Nice off white head with a good retention.

Aroma

A clean and deep malty richness will be most of the aroma. German malt has a slight toasted, bready quality, with light bread crust aroma as well.

There should be no caramel, biscuit, or roasted malt aromas. Clean lager characteristics with no hop aroma.

Flavor

The flavor should be the same as the aroma. No caramel, biscuit, or roasted flavors. Complex bready and toasty malt character really carries the flavor in this beer. Hops should be low or none at all.

Any hop character should be of German noble variety, showing floral, spicy, and herbal characteristics.

Mouthfeel

Alcohol strength should be hidden with a slight warmth. This beer should be fully attenuated with no cloying or sweetness.

Medium body with a creamy texture can create a full mouthfeel.

Food Pairing

An Oktoberfest/Märzen pairs perfectly with grilled pork, chicken, steak, and fish. Grilled vegetables, with their sweet flavors while roasted on an open flame really pair well with the maltiness of an Oktoberfest/Märzen.

Spicy foods, such as Mexican or Asian food and even spicy sausage will benefit from being paired with an Oktoberfest beer.

Cooking with an Oktoberfest/Märzen is also a strong consideration. I typically use a pint of an Oktoberfest whenever I make chili.

Also, I’ve great success with using Oktoberfest with soups, such as a black bean, spicy chorizo soup.

Brewing your Own Oktoberfest/Märzen Beer

Grain

Usually an Oktoberfest/Märzen is made with a combination of Munich, 2-Row or Pilsner, and Vienna malts. Traditionally, 50% Munich malt is used and Pilsner or 2-Row makes the rest of the grain bill. 10 to 15% of Munich malt can be substituted with Vienna malt.

A small amount of Crystal malt at 5-10% may be used. However, some dark Munich and/or Caravienne can be included to add some color, but less caramel presence. Up to 5% of Cara-pils malt can be added for body and head retention.

Hops

Hops are used to make sure the malty sweetness does not stand alone. A balance must be struck to keep the malt not too sweet, but also not to have an overly hoppy beer.

It should be noted that according to the BJCP guidelines, there is no hop aroma, low hop flavor, and moderate bittering.

Low alpha acid noble hops should be chosen. Hallertauer, Saaz, and Tettnanger are often used. Liberty and Mt. Hood can also work well for this style.

Yeast

A Bavarian lager yeast is always your best bet when considering a yeast for an Oktoberfest/Märzen.

Wyeast Bavarian lager 2308,Oktoberfest Blend 2633 and White Labs Oktoberfest/Märzen WLP820 can all be used. SAfLager S-23 can work well if you are using dry yeast.

Water

The water that you use for an Oktoberfest/Märzen should be soft. If your water is usually too hard, consider purchasing Reverse Osmosis(RO) water from your local store.

Mash

Originally a decoction mash was used for this style. If you do not have the knowledge or equipment to conduct a decoction mash, you are in luck.

With today’s well modified grains, this decoction mash is unnecessary. However, if you feel the need to keep with traditions, decoction away.

Lagering

A traditional Oktoberfest/Märzen is lagered for 6 long months at close to freezing temperatures. This process takes a lot of patience.

Moreover, it also takes a dedicated fridge with temperature control to properly lager this beer. A good Oktoberfest/Märzen can be possible with a 5-8 week lager time.

At least with this way, your fermentation chamber will only be occupied for up to two months only. The patience you show with this beer will be paid ten fold once you are able to enjoy your very own Oktoberfest/Märzen beer.

Oktoberfest/Märzen By the Numbers

• Color Range: 8-17 SRM
• Original Gravity: 1.054 -1.060 OG
• Final Gravity: 1.010 – 1.014 FG
• IBU Range: 18 – 24
• ABV Range: 5.8 – 6.3%

Oktoberfest/Märzen Beer Recipe

Grain

• 59% 7 lbs Vienna Malt
• 25% 3 lbs Munich Malt – 10L
• 4% 8.0 oz Aromatic Malt
• 4% 8.0 oz Caramel 60
• 4% 8.0 oz Carapils
• 4% 8.0 oz Wheat Malt; White

Hops

• 0.75 oz Perle Pellets – Boil 60.0 min
• 0.50 oz Hallertauer Pellets – Boil 15.0 min
• 0.50 oz Tettnang Pellets – Boil 0.0 min

Yeast

1.0 pkg Oktoberfest/Marzen Lager (White Labs #WLP820)

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Frequently Asked Questions

What is Märzen Beer?

Märzen beer, often referred to as Märzen lager or Märzen style beer, is a traditional German lager that originated in the Bavarian region. It is characterized by a medium to full body, malty flavor, and a clean, dry finish. Its color ranges from deep gold to copper.

Märzen beer is brewed in March (März in German) and lagered in cold storage over the summer to be enjoyed in the autumn, particularly during Oktoberfest celebrations.

How is Oktoberfest Beer Different from Märzen Beer?

Oktoberfest beer and Märzen beer are often used interchangeably, though traditionally, there’s a slight difference. Oktoberfest beer is specifically brewed for the Oktoberfest celebration in Munich.

While it shares many characteristics with Märzen, it might be slightly lighter in color and flavor as it caters to a broad range of festival attendees. Both beers embody the hearty, malty flavors that are characteristic of autumn brews.

How Long Should You Lager Oktoberfest Beer?

The lagering process is crucial for achieving the desired taste and clarity in Oktoberfest beer.

It’s recommended to lager Oktoberfest beer for at least 4 to 6 weeks, though some brewers may prefer a longer lagering period of up to 3 months to allow the flavors to fully mature and the beer to clarify. The lagering should be done at a cold temperature, typically between 34°F to 40°F.

What Does Oktoberfest Beer Taste Like?

Oktoberfest beer boasts a rich malty sweetness, often with toasty and caramel notes. Its taste is balanced, not overly hoppy, with a moderate level of bitterness that complements the maltiness. The finish is clean and dry, making it a refreshing choice for the crisp autumn weather.

The balanced flavor profile makes it a favored choice among beer enthusiasts looking for a hearty but not overpowering beer.

How to Brew Oktoberfest Beer Following a Märzen Recipe?

Brewing Oktoberfest beer with a Märzen recipe involves a few key steps. Firstly, you’ll need to obtain the appropriate malts, hops, and yeast.

The malts are crucial for achieving the desired malty sweetness and color. Following the brewing process, it’s essential to lager the beer for the recommended period to allow the flavors to mature and the beer to clarify.

Utilizing a traditional Märzen recipe and adhering to the lagering process will help you create an authentic Oktoberfest beer to enjoy during the autumn season.

What is the history of Oktoberfest/Märzen beer?

Oktoberfest celebrations began with the marriage of Prince Ludwig of Bavaria and Princess Therese of Saxony Hildburghausen on October 12, 1810. The festivities became an annual tradition.

The beer served in the early years of the festival resembled a Munich Dunkel. However, in 1872, Gabriel Sedimayr, the head brewer at Franziskaner, decided to brew an amber lager based on a Viennese recipe.

This beer was called Ur Märzen, or “original Märzen,” and it is the basis for the Märzen we know today.

What are the characteristics of an Oktoberfest/Märzen beer?

An Oktoberfest/Märzen beer has a color ranging from amber orange to deep reddish copper. It has a clean, deep malty richness with a slight toasted, bready quality.

The flavor should be the same as the aroma, with complex bready and toasty malt character. The beer should be fully attenuated with no cloying or sweetness, and the alcohol strength should be hidden with a slight warmth.

What foods pair well with an Oktoberfest/Märzen beer?

An Oktoberfest/Märzen pairs well with grilled pork, chicken, steak, and fish.

Grilled vegetables, spicy foods such as Mexican or Asian food, and even spicy sausage will benefit from being paired with an Oktoberfest beer. It can also be used in cooking, for example in chili or soups.

What is the brewing process for an Oktoberfest/Märzen beer?

An Oktoberfest/Märzen is made with a combination of Munich, 2-Row or Pilsner, and Vienna malts. Hops are used to balance the malty sweetness.

A Bavarian lager yeast is used for fermentation. The beer is traditionally lagered for 6 months at close to freezing temperatures.

What is the recipe for an Oktoberfest/Märzen beer?

The recipe provided on the website includes Vienna Malt, Munich Malt, Aromatic Malt, Caramel 60, Carapils, and Wheat Malt for the grain.

The hops used are Perle Pellets, Hallertauer Pellets, and Tettnang Pellets. The yeast used is Oktoberfest/Marzen Lager from White Labs.