A decree in 1533 prohibited brewing during the summer months. This explains why reserves of an aromatic malty beer were brewed in March and stored in ice cellars: the so-called Märzen had to last until the new season in October.
A special mashing procedure was used along with a large quantity of crystal malt, hence the amber color and strong aromas.
The color of caramel with a good head. A scent of rock candy and orange zest. It foams up pleasantly in the mouth and has a dry taste. Aromas of bread, roasted chestnuts and caramel are underpinned by a balanced bitter note. Exhibits a solid finish.
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