The Art Of Being Unique

It’s a chilly day in mid-December, and the brewhouse is filled with the deliciously toasty and warm biscuity aromas of one of our favourite beer styles for our last brew of 2023.

This time we revisited the classic Märzenbier (or March beer), a popular style in Germany which was traditionally brewed in Spring, before being lagered over the summer months and tapped open during harvest. A stronger version of this style was originally served as the official Oktoberfestbier at early Oktoberfest celebrations, before Festbier was adopted in 1990 by the ‘Big Six’ breweries in Munich.  

“Clean and crisp, this beer has us dreaming of the fresh and brighter days of Spring!”  

For our take on Märzen, we used a double-decoction brewing method traditionally used in Germany and the Czech Republic on many continental beer styles. Decoction is a type of mashing technique that involves removing part of the mash and boiling this in a separate vessel, before mixing it back in to raise the overall temperature of the mash. For this process the mash goes through a Maillard reaction, developing rich flavours such toasted bread, caramel, toffee and biscuit. A double-decoction mash means this method is done twice, producing twice the deliciousness of flavour from the malt!

Our Märzenbier, The Art Of Being Unique, has been brewed in anticipation and as a celebration of the annual return of the new season.  Our use of double-decoction mashing gives this beer smooth, biscuity malt notes which are balanced with a classic Tettnang hops. Clean and crisp, this lager has us dreaming of the fresh and brighter days of Spring!

The Art Of Being Unique (5.4% Märzenbier) is available to order now from our webstore, or at a pub/bar/bottle shop near you!