"In some ways, I think people like to harken back to old world origins when it comes to long-standing holidays like Oktoberfest, so reaching for a beer like a Märzen might feel nostalgic for the occasion," says James Conery, innovation brewmaster at Sierra Nevada Brewing's Chico, California, location. "In reality, while today's Oktoberfest celebrations in Munich continue to be steeped in tradition and nostalgia, the typical beer style served there has evolved to be more quaffable, lighter in color and have a crisp and balanced flavor profile with lighter biscuity maltiness."
"Only six breweries are allowed to sell their beer at the Munich Oktoberfest that gave the beer style its name: Augustiner, Hofbräu, Paulaner, Hacker-Pschorr, Spaten and Lowenbrau."
"Oktoberfest beers have changed more than once over the centuries. The first Oktoberfest beers were closer to a Dunkel, which is a dark lager. In the 1870s, paler malts became more common, and the Märzen was most typical. A century later, it lightened even more to the golden Festbiers served at the festival today."
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