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Oktoberfest, Octoberfest, Märzen, Festbier; what are these?

10/10/2024

Seasonal Beer Basics
Happy Fall!
What a great time to enjoy some beer that reflects the season so well, not just in name but in style, too. But, if you take a look at the selections of beer available right now, there are some confusing terms and names on labels. What do they all mean?

Oktoberfest or Octoberfest? Festbier? Märzen? How do these beers differ?
Most common is the word “Oktoberfest” – with the K. Aside from making this look authentically German, isn’t this the official style served in Munich for the annual celebration? Sort of. The term is often associated with a particular beer, but as is often the case there are different interpretations of that style reflected in the bottle or glass. So where did the name come from?

A little Oktober History
Oktoberfest started with the wedding of Crown Prince Ludwig and Princess Therese of Saxony in Munich, Bavaria in October 1810. They invited everyone – like the entire population, and they didn’t hold back. They partied for 16 days! It included plenty of drinking, eating, and entertainment, including some horse racing. It was so much fun they decided to do it again the next year. And then again, the next, and the next, and they still do it every year, to this day.

For much of that history, the style of beer served in Munich was Märzen, but more recently we have seen a shift in style toward a paler, crisper lager referred to as Festbier. But what is the difference? In actuality not a lot. The two styles are fairly closely related. First, both styles are lagers, which means they are generally light, but do have a bit of maltiness to them, and usually have great head retention (see the pictures of any beer stein and you will see the marquee head on the beers).

Märzen and Festbier do have some distinct characteristics, though.
Here is a quick comparative breakdown of each style:
Märzen
Color: Usually amber to copper in color.
Flavor: Märzen has a rich, malty flavor with toasty and caramel notes. It tends to be fuller-bodied and has a moderate sweetness.
ABV: Ranges from 5.0% to 6.5%.
Traditionally brewed in March (hence the name "Märzen") and lagered (think cold storage) until the fall, it was designed to last through the summer months when brewing was not possible due to warm temperatures.

Festbier
Color: Generally lighter than Märzen, with more of a pale golden hue.
Flavor: Festbier is characterized by a crisp, clean taste with a more pronounced hop bitterness compared to Märzen. It has a lighter body and is often described as refreshing. Perhaps a little closer to a Pilsner (but it’s not officially a Pilsner).
ABV: Typically ranges from 5.8% to 6.3%.
Festbier is a newer style that started to emerge in the 1990s, and has become the official beer of Oktoberfest since the early 2000s, often replacing Märzen as the primary beer served throughout the festival.
So how do you choose?
For those looking for the classic richness and traditional beer style: If you prefer a fuller-bodied beer with malty sweetness and a historical connection to Oktoberfest, Märzen might be the better choice.
For for those looking for the more modern, refreshing and crisp beer style: If you enjoy lighter, crisper beers with a more pronounced hop character, Festbier could be the preferred style.

OK, so what about “Octoberfest”?
American brewers are known for following traditional brewing styles, but not really. They will take a beer formula and riff on it until they have crafted something that probably can fit into the category but is unique to their tastes and their interpretation of the original beer. This is what makes American home- and commercial-craft brewers so well regarded in the global beer community.

They also need to name these beers, and so we are endlessly impressed with the terms and names that are used to refer to the thousands of beers made across the US. This philosophy extends to the actual beer style, as well, and there is often a bending of the traditional classification names to appeal to this process. The most common producer that uses the term “Octoberfest” is probably Sam Adams, and is used to describe their hearty and smooth interpretation of the October lager beer style. While I am sure there may be others out there – although this may be a promotional angle on Sam’s part - you might be hard-pressed to find another label using the “C” rather than the ”K” in the Oktoberfest beer. But either way, we get the point.

Why are these beers so good this time of year?
The answer is in the air and in the glass. The Märzen style is a bit maltier and more robust than the cleaner, crisp styles often enjoyed in warmer months. This fits perfectly with the changing season and cooler temps. We just want something more mouth-filling and sweeter this time of year. It also fits with fall/harvest foods and flavorings. As we turn from crisp summer veggies to more root and late-season garden produce, the fuller style of the Märzen is perfect as a pairing.

So whether you are enjoying a classic German Oktoberfest, whether it’s a Marzen or Festbier, such as (Spaten, Paulaner, Weihenstephaner, or Hacker-Pschorr), or you prefer any of the many American interpretations of the style (Sierra Nevada, Von Trapp, Zero Gravity – just to name a couple), you can be assured of a friendly, smooth style of beer that will warm you on a cool fall evening, but not weigh you down. That is where the pretzels and wurst come in!

Pröst!

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