No Style Left Behind - Week 2

Two weeks down of intensive beer style study! Wooo! This past week, I studied Vienna Lager, Märzen/Oktoberfest, Munich Dunkel, and Schwarzbier. The examples I was able to find for these are Samuel Adams Boston Lager, Gordon Biersch Märzen, Ayinger Altbairisch Dunkel, and Squatters Black Forest, respectively. I've been a bit surprised, while looking up some of the most popular examples of a style, to find beers like Sam Adams Boston Lager and Negro Modelo fall under the category of Vienna Lager. Given, those are different interpretations of the same style, I found it quite interesting! 

One of my favorite parts about studying beer styles is looking up the history of how each style came into existence. It gives roots and meaning to something I formerly had no connection to. When I'm able to link heritage to the brew in my glass, it becomes a whole lot more than something bubbly that gets me buzzed. As if drinking beer wasn't enough to keep this method of study interesting, this history stuff sure keeps me hooked! 

Here's an example of what I put together as a study guide for myself for each style:

Märzen/Oktoberfest

SRM: 7-14 Gold to Amber

C: Dark gold to deep orange-red

IBU: 20-28

PB: Moderate

ABV: 4.8-5.7%

OG: 1.050-1.057

FG: 1.012-1.016

Examples: Ayinger Oktoberfest-Märzen, Paulaner Oktoberfest, Hofbräu Oktoberfest

Ingredients: German Vienna malt backbone, some Munich, Pils, and crystal malt, all of which are of the highest quality two-row. Continental hops, somewhat alkaline water with significant carbonate content, decoction mash helps the rich malt profile

Aroma: Rich German malt, moderate toasted malt, No: hop aroma, fruity esters, diacetyl, caramel aroma

Flavor: Malty sweet with a dry finish, complex malt character (sometimes toasty) with moderate hop bitterness and little to no Noble hop flavor. Caramel or roasted flavors are inappropriate. No diacetyl or fruity esters.

Mouthfeel: Med body, creamy texture, med carb, smooth, no cloying finish

Region: Münich, Germany

History: Traditionally brewed in the spring (March) at the end of the traditional brewing season, and stored in caves/cellars through the summer. It is served throughout the late spring and summer, and come October, must be completely consumed so the casks may be used for beer created from the fall harvest. This rush to consume the remaining casks of Märzen beer resulted in a version of Oktoberfest as early as the 15th century. The transformation of Oktoberfest into what we know it as today occurred on October 12th, 1810 for the marriage of Bavarian King Ludwig I and Queen Therese of Saxony-Hildburghausen.  Only breweries within the city limits of Münich may call their beer “Oktoberfest”, and these are also the only breweries able to participate at the yearly Münich Oktoberfest.

Overall: Soft, complex, elegant, but not cloying malt character. Smooth, clean, and rather rich. Like a Vienna Lager but lighter in color, with more malt character and alcohol.