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Beer Release: Marzen, Chuckanut Brewery

On March 5th, Chuckanut Brewery releases its Märtzen. This is a traditional beer style with an interesting provenance. Read about it. Here are the release notes from Chuckanut Brewery & Kitchen:

Chuckanut Brewery & Kitchen, at 601 W Holly, Bellingham, will be tapping into their production of Märzen (“March” in German) Lager on Friday, March 6 at 5 p.m. to celebrate the arrival of March. Chuckanut Märzen is a celebration of the coming of spring and nicer weather. It’s a lager beer that is deep in toasty malt aroma, with an almost spicy flavor complemented by a beautiful deep golden color.

Märzen emerges from fermentation medium bodied and incomparably smooth with a round and slightly sweet palate. The Märzen beer has an appetizing bitterness that serves to balance the sweetness rather than challenge the malt base. At the strength of 5.6% ABV it’s slightly stronger than Pilsner, but not as strong as the winter Bock. The balance between a bread-like, malty, sweetness and a firm bitterness makes traditional Märzen one of the most tantalizing of beers. 

Char-broiled steaks, vegetables, and pork make a great accompaniment to Märzen. Pizzas, burgers, and macaroni and cheese work very well with Märzen too. And don’t forget to enjoy Chuckanut Märzen with any kind of spicy sausages or Thai food!

Chuckanut Brewery & Kitchen, located at 601 West Holly St, Bellingham was awarded National Small Brewpub/Brewer of the Year 2009 and National Small Brewery/Brewer 2011. Chuckanut Brewery makes European style award winning Lagers & Ales. The full service “Kitchen” opens every day starting at 11 am with a fresh, locally sourced menu for all ages. HoPPY Hours Sun-Thurs 4-6 p.m., Monday $3 Pints, Kolsch Night Tuesday’s are some of the extra activities offered at the “Kitchen”. Get more info about Chuckanut Brewery & Kitchen at www.Chuckanutbreweryandkitchen.com.

2 comments

  1. As I understand it, historically, back in the olden days, you really could only brew/ferment beers between October and April (temperature too high in summer months). So, beginning in March the would brew copious quantities of beer to last through the summer. This included a bunch that was tucked away specifically for Oktoberfest/harvest celebrations in September. I’m sure a beer scholar could shed more light.

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