The March Of Marzen

When discussing the history of Oktoberfest, a little known fact these days is that at the original, held in 1810, there was no beer! That was when King Ludwig I tied the knot with Princess Therese of Saxony-Hildburghausen, and renewed his nuptial happiness every year with the autumn party. By 1814, beer gained importance. But it wasn’t until 1841 that a major step in the creation of what is now known as Oktoberfestbier, came into being. That is when Gabriel Sedlmayr of Spaten Brewing collaborated with Anton Dreher of the Dreher Brewery in Vienna, and introduced Vienna malt which lightened the color of the brew and also saw the creation of Vienna Amber lager. This is why it has been said that Oktoberfest beer is Vienna lager’s big brother.
The history of Marzen, or bier de Mars, goes back to a time before refrigeration, when the beer of March was stored in caves to be consumed at the end of summer. This is why traditional Marzen can be lagered (or aged) for 3 to 4 months.
There is plenty of time for this malty brew to become rich and mellow.
I have heard people speak ill of the Marzen style which I find puzzling. Maybe they don’t like a malt forward recipe style. Or maybe they just don’t like beer. Whatever the case, I have always enjoyed Oktoberfest beers.
Left Hand Brewing’s Oktoberfest stays true to the Marzen style, although at 6.6% abv is one of the stronger examples, although there are super strong Imperial Oktoberfest beers, such as The Kaiser from Avery and Dragonhosen from Boulder Beer, along with Hansel and Kettle from Three Notch Brewing.
Here in Cincinnati, Oktoberfest beer abounds. From Samuel Adams Octoberfest to Hudepohl Oktoberfest Bier (a personal favorite) to Christian Moerlein Fifth & Vine Oktoberfest to Franz from Rhinegeist Brewery.
I have been often asked which one is best? I say that is meaningless. They are all variations of a very beautiful theme.Prosit!

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