
Oktoberfest season is here and it is the inspiration for the ever popular Marzen or Oktoberfest beer.
The origins of the Oktoberfest began in 1810. Oktoberfest wasn’t always about beer drinking. The festival commemorated the marriage of Prince Ludwig of Bavaria and Princess Therese of Saxe-Hidburghausen by organizing a horse race. The horse race and marriage were only one day each but the festivities surrounding the event lasted for weeks.
Breweries outside the city limits of Munich are not allowed to participate in the world famous festival, which draws over 6 million to date from all over the world.
Breweries that do participate are known as the big six: Spaten, Lowenbrau, Augustiner, Hofbrau, Paulaner, and Hacker-Pschor.
The six breweries brew one style but with so many brewers it is not difficult to come up with variations of the style.
Beers brewed for the Oktoberfest must adhere to the German Purity Law. This limits the ingredients to malted barley, hops, water and yeast.
Malted barley used is primarily Vienna or Munich malt. Historically these beers would be decocted during the brewing process. This develops color and contributes to a range in color from deep gold to a deep red orange color. The process also contributes to the depth of malt flavor and aroma.
The hops used for the beer are Noble hop varieties, which can include Hallertau or Tetnanger to name a few. These elegant hops are responsible for balancing the sweetness of the malt and contributing to a delicate, spicy hop aroma and the large thick mousse-like head of the beer.
The water in the area is alkaline and is high in carbonates that contribute to the mouth feel and effervescence of the beer.
The beer brewing season was restricted past the month of March Tthis was to prevent spoilage of beers that typically happened while brewing during the warmer months. Beers brewed were cellared or lagered in nearby caves during the summer season. This allowed a strain of yeast to work slowly and thoroughly in fermenting the beer. This also contributed to the smooth clean flavor and aroma. It is also responsible for the bright clarity of the beer.
You don’t have to be in Munich to enjoy an Oktoberfest or Marzen.
Classic examples of the style were brewed and submitted for competition by:
Sudwerk,
River City Brewing Co.,
Mendocino Brewing Co.
Any of the beers would be a good selection to have your own Volksfest. O’zapft!!!
Oktoberfest season runs from September 20-October 5.
Because these are lager beers it is best to store them at cellar temperatures. The amber colored beer is best shown off in a tall glass with an open mouth. Be sure to pour high towards the end to encourage a thick rich head. Marzen beers are malty and well balanced. The beer paired with foods which are well caramelized. This would be a complimentary pairing for both food and beer.
The origins of the Oktoberfest began in 1810. Oktoberfest wasn’t always about beer drinking. The festival commemorated the marriage of Prince Ludwig of Bavaria and Princess Therese of Saxe-Hidburghausen by organizing a horse race. The horse race and marriage were only one day each but the festivities surrounding the event lasted for weeks.
Breweries outside the city limits of Munich are not allowed to participate in the world famous festival, which draws over 6 million to date from all over the world.
Breweries that do participate are known as the big six: Spaten, Lowenbrau, Augustiner, Hofbrau, Paulaner, and Hacker-Pschor.
The six breweries brew one style but with so many brewers it is not difficult to come up with variations of the style.
Beers brewed for the Oktoberfest must adhere to the German Purity Law. This limits the ingredients to malted barley, hops, water and yeast.
Malted barley used is primarily Vienna or Munich malt. Historically these beers would be decocted during the brewing process. This develops color and contributes to a range in color from deep gold to a deep red orange color. The process also contributes to the depth of malt flavor and aroma.
The hops used for the beer are Noble hop varieties, which can include Hallertau or Tetnanger to name a few. These elegant hops are responsible for balancing the sweetness of the malt and contributing to a delicate, spicy hop aroma and the large thick mousse-like head of the beer.
The water in the area is alkaline and is high in carbonates that contribute to the mouth feel and effervescence of the beer.
The beer brewing season was restricted past the month of March Tthis was to prevent spoilage of beers that typically happened while brewing during the warmer months. Beers brewed were cellared or lagered in nearby caves during the summer season. This allowed a strain of yeast to work slowly and thoroughly in fermenting the beer. This also contributed to the smooth clean flavor and aroma. It is also responsible for the bright clarity of the beer.
You don’t have to be in Munich to enjoy an Oktoberfest or Marzen.
Classic examples of the style were brewed and submitted for competition by:
Sudwerk,
River City Brewing Co.,
Mendocino Brewing Co.
Any of the beers would be a good selection to have your own Volksfest. O’zapft!!!
Oktoberfest season runs from September 20-October 5.
Because these are lager beers it is best to store them at cellar temperatures. The amber colored beer is best shown off in a tall glass with an open mouth. Be sure to pour high towards the end to encourage a thick rich head. Marzen beers are malty and well balanced. The beer paired with foods which are well caramelized. This would be a complimentary pairing for both food and beer.