Inspired by the roots of Oktoberfest.

Before Ludwig II built castles, his grandfather King Ludwig I launched a national tradition — the original Oktoberfest celebration in 1810. This Märzen recipe honors that moment, when Bavarians gathered to celebrate beer, love, and community in the crisp autumn air.

Brewed strong. Designed to last.

Like the Märzens of old, this beer is brewed to handle long lagering. Start it now and give it time — by the time the leaves fall or your guests arrive, you’ll have a clean, malty lager worthy of a stein (or three).

What to expect in your glass:

• Rich color from Vienna and Munich-style malts
• Toasty, layered malt body with smooth drinkability
• Classic Hallertau hops for a subtle spicy balance
• Cool fermentation with W-34/70 lager yeast
• Crisp finish after proper conditioning

A note on temperature:
This beer uses authentic lager yeast, which ferments best at cooler temperatures (ideally around 55°F / 12°C). If you can control your fermentation temp — with a cool basement, fridge, or brew chamber — you’ll get a crisp, true-to-style Märzen. Can’t go that low? No problem. You’ll still make a delicious beer with a slightly more ale-like character.

Perfect for:

• Fall get-togethers and Oktoberfest parties
• Lager lovers who want to brew with tradition
• Homebrewers ready to step up their game