Märzen vs. Festbier: Top Oktoberfest Beers and Perfect Food Pairings to Elevate Your Celebration
Mark your calendars for September 21, 2024, because Happenstence is bringing the party with our brand-new Festbier, brewed especially for the company’s Oktoberfest celebration! Before we dive into this crisp, golden delight, let’s take a quick tour through the history of Festbier and its close cousin, Märzen, and how they became staples of Oktoberfest. We also share our recipe to make your own beer right at home!
A Tale of Two Beers: Märzen vs. Festbier
Märzen and Festbier both have deep roots in the centuries-old tradition of Oktoberfest. Originally, Märzen—meaning "March beer"—was brewed in the spring and stored in cool cellars to last through the warm months when brewing wasn’t possible. Märzen is known for its malty, slightly sweet flavor and rich amber hue. This style became synonymous with Oktoberfest in the late 19th century when it was served at the festival.
However, by the 1970s, the official beer of Munich’s Oktoberfest shifted from Märzen to the lighter, crisper Festbier. Unlike its darker, maltier predecessor, Festbier is a pale, golden lager with a milder malt profile, moderate bitterness, and a higher alcohol content—around 6%. This makes it a refreshing, yet strong, brew well-suited for long days of celebration. In contrast to the caramel malts of Märzen, Festbier uses lighter pilsner malts, giving it a balanced, clean finish(Food & Wine)(InsideHook).
Our Happenstence Festbier stays true to the Munich tradition, featuring a bright gold color with a subtle malt sweetness balanced by the floral and slightly spicy notes of German hops. This brew offers a smoother, more refreshing profile, making it perfect for festive gatherings. Whether you’re a traditional Märzen fan or prefer the easy-drinking nature of Festbier, this beer captures the essence of Oktoberfest’s energy and history.
Oktoberfest Food Pairings: What to Eat with Festbier
Our Happenstence Festbier is a perfect companion to hearty, savory dishes typical of Oktoberfest. Here are a few ideal food pairings:
- Roast Chicken (Hendl): A staple at Munich’s Oktoberfest, roast chicken pairs perfectly with the light hops and malty backbone of Festbier. The beer’s crispness cuts through the savory char of the roasted skin(Hop Culture).
- Pretzels and Beer Cheese: Pretzels are an Oktoberfest classic, and Festbier complements the yeasty, slightly sweet bread while balancing the richness of melted cheese(Hop Culture).
- Bratwurst and Sauerkraut: The subt
le hops of Festbier provide a great contrast to the spicy, smoky sausage, while the beer’s malt character mellows out the tangy bite of sauerkraut(Food & Wine).
- Schweinshaxe (Pork Knuckle): For those craving something heavier, Festbier can handle the fatty richness of this traditional Bavarian dish, cutting through the heaviness with its clean finish(Hop Culture).
Why We Chose Festbier
At Happenstence, we wanted a beer that captures the vibrant energy of Oktoberfest but is also well-suited to a party setting. Our Festbier boasts pilsner and Munich malts for a subtle malt sweetness, balanced with a hint of floral hops. The result is a beer that’s smooth, refreshing, and undeniably festive—perfect for toasting with friends and coworkers.
Join us on September 21, raise a stein, and enjoy the taste of tradition with a modern twist. Whether you’re a fan of the maltier Märzen or the snappier Festbier, one thing is certain—this brew will make our celebration one for the ages.
5-Gallon All-Grain Festbier Recipe
Ready to brew your own Festbier at home? Here’s a simple 5-gallon all-grain recipe to bring the taste of Oktoberfest to your backyard.
Ingredients:
- 9 lbs Pilsner Malt
- 1.5 lbs Munich Malt
- 0.5 lbs CaraMunich Malt
- 1 oz Hallertau Hops (60 min)
- 0.5 oz Tettnang Hops (30 min)
- 0.5 oz Tettnang Hops (10 min)
- 1 Whirlfloc Tablet (10 min)
- 1 packet of Wyeast 2206 Bavarian Lager Yeast
Instructions:
- Mash the grains at 152°F for 60 minutes.
- Sparge and collect enough wort to boil for 60 minutes.
- Add 1 oz Hallertau hops at the start of the boil (60 minutes).
- Add 0.5 oz Tettnang hops at 30 minutes.
- Add another 0.5 oz Tettnang hops and Whirlfloc tablet at 10 minutes.
- Cool the wort rapidly to around 50°F and pitch the Bavarian Lager yeast.
- Ferment at 50°F for about 2 weeks. Then raise the temperature to 65°F for a diacetyl rest (2-3 days).
- Lager the beer at 35°F for 4-6 weeks before bottling or kegging.
This recipe will give you a smooth, malt-forward Festbier with just the right amount of hop bitterness—perfect for any Oktoberfest celebration!