This made for an excellent excuse to drink the rest of the remaining beer and have a party in doing so! You can read more about the History of Oktoberfest, when it started as celebration of the marriage of Crown Prince Ludwig and Princess Therese of Saxony-Hildburghausen on October 12th, 1810. They gradually partook of the casks throughout the Summer months and by later September/early October, they needed that year’s casks to store the new batches of beer to be brewed. Instead, they brewed them in the early Spring, then stored them in casks in cold cellars and icy caves. As the story goes, the medieval brewers of Germany couldn’t craft their beers in the Summer months. Traditionally, an Oktoberfestbier was brewed in the Spring around March, or “Märzen” in German. It’s unexpected, and not quite carbonated enough for my tastes, but as my brewing partner Luke says, “We brew it, we drink it.” Nuff said. This beer has the maltiness of an Oktoberfest, but with a twang of a sour! Hence, a Sour Märzen. Sounds bad, but sometimes unexpected things yield pleasant results. Somehow-and I’m not exactly sure but other experts could probably say-our brew went sour. (Read assistant as: the guy who drinks other beer during the brewing process and hands the other guy what he needs to do the actual brewing.) Something unplanned happened when we brewed a märzen back in the Spring. It was created for a particular beer-more specifically a personal homebrew.
Week 40’s Beer-Type logo is unlike others of this project. Posted by Matt on in Blackletter, Marzen | One Comment “We brew it, we drink it”