A red-golden Märzenbier, as the tradition of Märzen beers demands.
Spicy on the palate with a hop aroma that plays around the palate as a counterpoint to the fullness.
The swing top on this classic beer brings back memories of old, pre-technological times. A traditional beer from the Weissenohe monastery brewery!
Incidentally, the name “Märzen” also comes from ancient times. In the past, bottom-fermented beer could be brewed for the last time in March, and the low winter temperatures were needed for its digestible fermentation. Before Carl Linde invented the ammonia refrigeration machine, there was no way of cooling beer down to the required 8-9°C in summer. The summer brewing ban imposed at the time was intended to prevent the loss of malt and hops through spoiled beer. In addition, the last of the ice was collected from the surrounding ponds in March so that it could provide the necessary cooling in the storage cellars over the summer.
They also knew from experience that a bottom-fermented beer needed a little help to preserve it for long storage. This is why brewers used a “good mas more malt and hops” for a Märzen. Today we know that hops suppress the undesirable lactic acid bacteria in beer and that alcohol inhibits almost all microorganisms, so that such stronger beers do not turn sour so quickly. As a result, such a beer had a much stronger taste, which today is a criterion for a typical Märzens.
Goes well with: a hearty roast pork with lots of caraway seeds, carp, a fresh warm Küchla
Facts:
Aroma: appropriate bitterness, appropriate roasted aromas, dark bread, hazelnut, creamy mouthfeel, toffee
Hops: 24 bittering units from the following varieties: Hallertauer Nordbrauer, Hersbrucker Gebirgshopfen, Spalter Ariana, Spalter Select
Malt: pale malt, Munich malt, red caramel malt
Original wort: P 13
Ingredients: Barley malt, hops, water
