The Brewer

Märzen vs Festbier: The True Taste of Oktoberfest

Märzen vs Festbier: A Tale of Two Lagers

If you walk into a liquor store in America in September, you will see shelves full of amber-colored lagers labeled “Oktoberfest.” If you walk into a beer tent in Munich during the actual Oktoberfest, you will be served a golden, pale lager.

Both are delicious. Both are “Oktoberfest” beers. But they are completely different styles.

1. The History: A Royal Wedding

Oktoberfest began on October 12, 1810, to celebrate the marriage of Crown Prince Ludwig of Bavaria to Princess Therese. The citizens of Munich were invited to the fields in front of the city gates (Theresienwiese) to celebrate.

The beer served back then wasn’t the pale lager we know today. It was dark, smoky, and heavy—likely a Dunkel.

2. The Märzen: The Original “March Beer”

Before refrigeration, brewing in the summer was illegal in Bavaria due to spoilage bacteria.

  • The Law: Brewing was forbidden between St. George’s Day (April 23) and St. Michael’s Day (September 29).
  • The Solution: Brewers worked overtime in March (März) to brew strong, malty beers. They stored these casks in cool caves/cellars filled with ice harvested from the rivers during winter.
  • The Taste: By the time autumn arrived, the “March Beer” (Märzen) had mellowed into a rich, toasted, amber lager with notes of bread crust and caramel. This was the beer served at Oktoberfest for over 100 years.

3. The Festbier: The Golden Modernist

In the late 20th century, consumer tastes shifted towards lighter beers (Pilsners and Helles). The heavy, filling Märzen was becoming “too much” for a festival where people drink by the liter (Mass).

  • The Change: In the 1970s and 90s, the Munich breweries (Paulaner, Augustiner, Hofbräu, etc.) developed a lighter version.
  • The Result: Festbier (or Wiesn-Bier). It is golden like a Helles but stronger (6.0% ABV). It is less malty, more drinkable, and designed to be consumed in large quantities.
  • Today: If you go to Munich today, you are drinking Festbier. If you buy “Oktoberfest” in the US, you are likely drinking Märzen.

4. Brewing the Styles

Märzen Profile

  • Color: Amber / Copper.
  • Malt: Rich Munich Malt dominance.
  • Flavor: Toasted bread, biscuit, caramel sweetness (but dry finish).
  • Hops: Just enough to balance (Noble hops).

Festbier Profile

  • Color: Deep Gold.
  • Malt: Mostly Pilsner malt with a touch of Vienna or Munich for depth.
  • Flavor: Doughy, light toast, floral hop note.
  • Hops: Slightly more hop character than a Märzen, but still malt-forward.

5. Food Pairing: The Bavarian Table

These beers were literally designed to be eaten with Bavarian food.

  • Roast Chicken (Hendl): The caramel notes of a Märzen match the crispy skin of a rotisserie chicken perfectly.
  • Pretzel (Brezn): The salt on the pretzel cuts the malt sweetness, making you want another sip.
  • Sausages (Weisswurst/Bratwurst): The clean lager finish scrubs the palate after fatty pork sausage.
  • Schweinshaxe: Roasted pork knuckle with crackling. The ultimate pairing for a liter of Festbier.

Conclusion

So, which is the “real” Oktoberfest beer?

  • Märzen is the historical champion, full of nostalgia and autumn comfort.
  • Festbier is the modern king, the life of the party.

As a brewer or a drinker, you don’t have to choose. Brew a Märzen in March, lager it all summer, and tap it in September. Then, brew a fresh Festbier to drink alongside it. Prost!