Märzen Extra

Story text:

Brewing beer in Bavaria during the warm summer in the early 1500s was risky. Therefore, large quantities of extra strong and well-hopped beers were brewed in March (or Märtz in German) and stored in cool mountain caves to last through fall when the remaining beer was drunk in an Oktober-festive fashion.

Today, there's nothing risky about brewing beer year-round. Still, even though no remaining beer is left to be drunk, the 'fest' remains!

The original Märzen was dark and cloudy like all beer before the 19th century. But through developments in malting, beer styles, and brewing techniques, it evolved into a medium to full-body, golden-copper brew. And this is our dry hopped take on it. An extra wildflower-honey, herby and crackersy, just perfect straight-forward, no-fuss, simple yet complex Bavarian lager. Party!