Oktoberfest/Märzen

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.

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.

Commercial Examples:

Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)

What The Beersluts have to say:

We both considered the Pretoria Deutsche Schule Oktoberfest to be a mandatory start to summer/spring. So no strangers to the beer style!

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