Märzen has its origins in
Bavaria, probably before the 16th century. A Bavarian brewing ordinance decreed in 1553 that beer may be brewed only between 29 September (St. Michael's Day or
Michaelmas) and 23 April (St. George's Day or
Georgi), as the high summertime temperatures were more likely to cause off-flavoured beer due to elevated ambient fermentation temperatures. Märzen was brewed in March, with moderate and balanced hopping levels, malt and slightly higher alcohol content that would allow the beer to last while brewing new beer was forbidden from 24 April to 28 September. The beer was then allowed to
lager in ice and straw filled beer cellars until autumn. The original
Märzen was described as "dark brown, full-bodied, and bitter". The beer was often kept in the cellar until late in the summer, and then served at the Oktoberfest. Common names for
Märzen in Germany and Austria include
Märzenbier,
Wiener Märzen,
Festbier and
Oktoberfestbier.
Märzen in Germany and Austria Märzen is now a rarity in Germany and is mainly found in the South, often in varieties that explicitly refer to its association with Oktoberfest, such as the "Oktoberfest Bier" from the Paulaner brewery. In Austria, however,
Märzen is the name given to the most popular type of beer, but the Austrian
Märzen is lighter in color and taste and corresponds, more or less, to a Bavarian Helles or Export beer. The reason for this has to do with Austrian post-war regulations which limited the prices of essential food and drink products.
Märzenbier was a preferred variety due to its reputation as a festive drink and its high pre-war price, but brewers reduced its malt and alcohol content in order to maintain its profitability at its newly limited price. ==Description==