märzenbier
English edit
Etymology edit
From German Märzenbier (literally “March beer”); see märzen for an explanation.
Noun edit
märzenbier (countable and uncountable, plural märzenbiers)
- Synonym of märzen
- 2011, Garrett Oliver, editor, The Oxford Companion to Beer, Oxford University Press, page 574:
- Technically as well as historically, there is a great deal of overlap in the specifications of märzenbier, Vienna lager, and oktoberfestbier; and brewers around the world do not apply these designations consistently on their labels.
- 2015, Jeff Alworth, The Beer Bible, New York, N.Y.: Workman Publishing, →ISBN, page 448:
- I imagine that the märzenbiers of the nineteenth century looked like Free State’s—deep amber, like a medium-grade maple syrup.
- 2017, Alicia Underlee Nelson, “Common Ale, Enlisted Men and Hurdy-Gurdy Girls: Worlds Collide in Dakota Territory, 1738–1871”, in North Dakota Beer: A Heady History, American Palate, page 16:
- These yeasts are used in the crisp, easy-drinking lagers that would become very popular in the United States as cold brewing and cold storage options improved in the 1870s, as well as straw-colored, Bohemian pilsners and the pale lagers and medium-bodied, amber-hued märzenbiers from Germany.