How to Brew Märzen Beer at Home: A Step-by-Step Guide

Märzen beer is a traditional German lager known for its rich malt flavour, smooth finish, and deep amber colour. If you are a homebrewer looking to create an authentic Märzen for Oktoberfest or simply love malty lagers, this guide will walk you through the history, brewing process, and key ingredients needed to craft your own Märzen beer at home.

What is Märzen Beer?

Märzen (which means "March" in German) is a medium-bodied, malt-forward lager that was historically brewed in March and stored in cool caves until fall. This style was the official beer of Oktoberfest until the late 20th century when the modern Festbier (a lighter golden lager) became the festival standard.

Märzen Beer Characteristics

  • Color: Deep amber to copper
  • Flavor: Rich malt backbone with caramel and toasted bread notes
  • Aroma: Malty-sweet with a subtle noble hop presence
  • Bitterness: Balanced (IBU: 18-24)
  • Alcohol Content: 5.5% – 6.3% ABV
  • Mouthfeel: Medium-bodied, smooth, and clean

How to Brew Märzen Beer at Home

Ingredients You’ll Need

Malt Bill:

Hops:

  • Traditional Noble hops such as Hallertau, Tettnang, or Saaz
  • Low bitterness (around 20 IBUs) to let the malt shine

Yeast:

2. Brewing Process

Step 1: Mash & Lauter

  • Mash at 67°C for 60 minutes to extract fermentable sugars.
  • Sparge with 76°C water to rinse the grains.

Step 2: Boil & Hop Additions

  • Boil for 60 minutes
  • Add bittering hops at the beginning of the boil
  • No late additions needed—this beer should remain clean and malt-forward

Step 3: Fermentation & Lagering

  • Pitch your lager yeast at 10°C
  • Primary fermentation: Let it ferment for 10-14 days at this temperature.
  • Lagering (cold conditioning): After primary fermentation, gradually lower the temperature to 2-4°C for 6-8 weeks to achieve a smooth, clean finish.

Start Brewing Your Märzen Today!

Find everything you need to brew a perfect Märzen right here in our store.

From fresh malts and noble hops to premium lager yeast, we’ve got you covered.