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Märzen

Jun 222013

Alcohol by Volume (ABV): Unknown%
Brewed By Brauhaus Vetter
Steingasse 9
Heidelberg
Baden-Württemberg
Germany
Europe
+49 06221 165850
http://www.brauhaus-vetter.de

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Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Märzen Traits

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Beer Style Description

Märzens are characterized by a medium body and broad range of color. They can range from golden to reddish orange. Sweet maltiness should dominate slightly over a clean hop bitterness. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit-like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be low but notable. Ale-like fruity esters should not be perceived. Diacetyl and chill haze should not be perceived. Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations. Considered to be the Oktoberfest style

Alcohol By Volume Range

4.8-5.7

IBU's Range

20-28

Aroma

Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.

Appearance

Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.

Flavor

Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.

Mouthfeel

Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.