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We are very excited to be presenting the Monk Marzen. Traditionally called ‘Märzen’ pronounced "Maer-tsen" we have Aussied it up for our customers so just ask us for the “Mar-zen”. The Märzen gets its name from the German ‘March’; yes the month, because this is when the brew was traditionally made. Back in the days you had to brew beers based on season, due to lack of refrigeration. The German brewers used to ferment the beer for long periods over ice caves. Paul and Steve have stayed true to tradition in their lagering. The Monk Marzen has had a super long, slow and cool ferment. The result is a clean, crisp, malty lager. It’s beautiful copper orange in colour, and has a moderate bitterness. There is a residual sweetness that dissipates quickly with the caramel and toffee maltiness. The beer has standard carbonisation and quick dry finish. Be careful- this is a session beer and we can’t wait to get it by the stein load!