Get to Know Your Oktoberfest Brews
September 30, 2025
“The 2025 festival ends this week.”
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The Tradition of Oktoberfest
Oktoberfest is a German celebration that kicks off in late September and runs into the first week of October. What began in 1810 as part of the wedding festivities for Bavarian Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen has since grown into one of the world’s most recognized festivals. Today, this 16- to 18-day event attracts millions of visitors to Munich each year, all eager to enjoy the food, music, and—most of all—the beer.
The Origins of Märzenbier
At the heart of Oktoberfest is Märzenbier, or “March beer.” Centuries ago, Bavarian brewers stuck to a strict winter and spring brewing schedule, when cooler temperatures helped preserve beer before refrigeration existed. The last brews of the season were crafted in March, made stronger with higher alcohol and hop content so they would last through the summer. By fall, the remaining stock had to be cleared to make room for the next round of brewing—a perfect excuse for a party.
The Character of Märzen
Originally, Märzenbiers were dark, full-bodied lagers. Over time, they evolved into the deep golden or copper-colored beers most often associated with Oktoberfest today. Modern Märzens are crisp and clean, offering aromas of toasted malt and caramel, with a balance between malty sweetness and a gentle hop bite. Depending on where they are brewed, Märzens can range from pale to amber to dark brown, with Austrian versions tending to be lighter in body and flavor than their German cousins.
Brewing for Oktoberfest
Only six Munich breweries are permitted to produce the official beers served at Oktoberfest: Augustiner, Hacker-Pschorr, Löwenbräu, Paulaner, Spaten, and Hofbräu. Each follows Germany’s famed purity law, the Reinheitsgebot, which strictly regulates ingredients. Their Märzenbiers remain the standard for Oktoberfest, carrying forward a tradition more than 500 years in the making.
