The main beer served at Oktoberfest since the 1990s, both amber and paler versions exist, the paler being first brewed in the 1970s. There is often some confusion between Festbier and Märzen, often because sometimes they are the same thing outside of Germany and sometimes called a Helles Märzen. Typically, a Festbier should be a bit lighter in colour, slightly hoppier, and less malty and less toasty.
- ABV 5.8-6.3%
- IBU 18-25
- SRM 4-6
- Glassware Seidel
- Serving Temp 3-7°C
The beer is a pale gold colour and quite clear, with a big white foamy head with willpower. You should get an aroma of doughy malt, a bit of toast, and some low floral herbal hops. Medium bodied and smooth, it is quite drinkable which is accented by medium carbonation. Initial flavour will be that light toasty doughy malt, and it might even seem sweet at first. Hops are mid to low as is the bitterness which is strictly supporting, leaving the balance decidedly on the malt side, which continues into the finish.