Hirschbräu Märzen

Before the advent of electric cooling and other modern brewing techniques, beer was brewed on a seasonal basis: As people relied on natural cooling from ice and well-tempered cellars, beer could only be brewed in the colder half of the year The last beer of the spring was brewed in March, with replenishments only coming in the autumn The last beer in the first half of the year was usually a Märzen This style of beer is characterized by a higher alcohol and hop content - a guarantee for extra-long shelf life Due to its more robust body, Märzen remained fresh well into the summer

Today, beer is brewed all year round and no longer needs to have a particularly long shelf life, but the palatable Märzen has remained

A fine example comes from Hirschbräu This very special version of the classic beer impresses with its honey-colored body, rich head and a bouquet of oven-fresh cake, toasted bread crust, caramel and roasted malt After this olfactory delightful start, the taste is hardly surprising: Full-bodied, velvety-smooth and subtly balanced, a fusion of roasted aromas, toffee, toast and red malt caresses the palate The hops shape the character with grassy hints and a gentle bitterness

The Märzen from the Hirschbräu is a tasty reminder of old times!