Märzen

March beer or short Märzen is a bottom-fermented beer which was originally brewed in March.

History

In the Bavarian brewing order of 1539 by decree by Albrecht V of 1553 was determined that only between Michaelmas, the Feast of St. Michael (September 29 ) and Georgi, the day of St. George (23 April ) are brewed allowed. In the five months after the brewing of beer was forbidden. Reason was the increased risk of fire in the summer months when Biersieden. Added to this was that the production of the popular in Bavaria lager beer requires temperatures below ten degrees.

In order not to be until the next brewing season without beer they brewed a special beer durable in March. This was achieved by increasing the content of wort and alcohol and by stronger hopping. It was stored in deep rock cellars. If possible, these were fitted with natural ice. These blocks of ice were mostly taken from nearby rivers or the brewery's own pond. In order to protect the basement and its access from strong sunlight, planted one, the horse chestnut about the ample shade donated thanks to their large leaves, with their shallow roots but posed no threat to the basement ceiling. Rather casually developed so from the respective brewery with the time of today's typical Bavarian beer garden or the Franconian beer cellar to its familiar appearance today include shady chestnut trees.

As brewed in March stronger beer longest was tough, this was last used, which is why earlier this beer a March beer was at the Oktoberfest. The ausgeschenkte today at the Oktoberfest beer is however brighter and more in line with the type of beer Vienna export.

Situation today

The term Märzenbier is now used mainly in southern Germany and Austria for stronger lagers, which actually fall into the category of export beer. In Austria, the term is widely used and the March beer, so to speak the " standard beer " of the country. Especially in the U.S., now again in Bavaria breweries brew several beers in March in the original style.

• Beer