When the weather is right, there’s nothing like an Oktoberfest/Märzenbier and all its malty glory. But why make yet another Märzen that gets lost in the shuffle? We decided to include some smoked malt, actually a part of some traditional Märzen recipes, to set ours apart. There’s still a rich, sticky-sweet malt chararcter, and a deep ruby color, but the smoked edge adds a fun turn to the flavor profile and also dries out the mouthfeel a bit.