a traditional and toasty autumnal lager beer.
Mashed with incredibly limited Ursprung barley malt, which was grown in Bavaria and brought to the US and malted by our friends at Epiphany Craft Malting. Typically only reserved for the Ayinger and Augustiner breweries, this special malt represents the perfect profile for the backbone of a festbier. Delicately hopped with noble varieties to simply add depth and complexity while letting the toast and biscuit aromas and flavor from the malt truly shine. Fermented cool with our preferred lager yeast strain until bone dry and lagered cold until crisp and crushable.
Employing some incredibly technical brewing skills, we chose to keep the malt build rather simple and drive complexity through a decoction mash. An old world practice, the process involves removing a portion of the main mash and bringing it up to a boil. Going through a series of steps, this process is said to provide a depth and color to the finished beer, not possible otherwise. In addition, a technique known as spunding, we closed off Märzen during fermentation in order to capture all of the CO2 being expelled and trapping it into solution. The result yields an unparalleled crisp lager beer with tiny dancing bubbles which form a frothy rocky head. Total production time of six weeks.
As the scorching hot summer days yield to crisp and cool autumnal nights, for us, this beer and this particular style is the perfect toasty crusher to pair with the changing of the seasons. Märzen pairs best with a dimple mug, leiderhosen/drindl, whole grain mustard and crisp fall air. Prost!
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