Description

Oktoberfest beer or Märzenbier was historically brewed in March (März in German), lagered all summer long, and served to thirsty revellers at the Munich Oktoberfest.

Includes: extract, grain, hops and yeast. Brewing of these recipes requires the use of a minimum 12 litre pot, thermometer, grain steeping bag and hop bag.

Fermentation Temperature Range: 7 to 13°C