Spiegel Bräu Märzen

Yeast is an important component of beer: It ensures that the sugar in the malt is fermented into alcohol and also gives the drink a fine flavor In order for the yeast to work optimally, it needs a very specific temperature The bottom-fermenting yeast that was most commonly used in the past, for example, only works when the brew is between 4 and 10 degrees Celsius When there was no electric cooling, this could certainly lead to problems Although it was quite constantly fresh in the breweries' fermenting cellars, temperatures often rose above the limit in summer, But in summer, temperatures often rose above the limit For this reason, in most years, brewing was only possible between the end of September and the end of April In addition to the lack of cooling, the increased risk of fire was also a reason why brewing was prohibited in the warmer months In order not to be left high and dry in summer, a particularly long-lasting beer was brewed in March The so-called Märzen had a slightly higher alcohol content and could therefore be stored for longer

Märzen has survived to this day, although it is now brewed all year round A fine relic of this tradition is, for example, the Märzen from Spiegel Bräu in Strullendorf Their version has a gentle 5.3% alcohol content and enchants with its amber gold color and nutty malt notes