You have one type of malt and two hop varieties. This is how beers were brewed 200 years ago at the time of the first Oktoberfest. How much depth and complexity can you create given these parameters?

We set out to brew a Märzen – the original style of Oktoberfest beers – for our Icon Red release following these guidelines. This is a recipe that Brock has been thinking about and wanting to brew for 20 years. The 100% Munich malt mash is decocted – part of the mash is removed, boiled and returned – which creates depth of flavor unique to this process resulting in biscuit, caramel and toffee notes in a round yet dry body.

The Perle and Hersbrucker hops are both grown outside of Munich in the Hallertauer region and give the beer a floral aroma and light balancing bitterness. Our Bavarian lager yeast and six weeks in the tanks results in a traditional, rich lager that’s the perfect companion for fall beer festivities.

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