It seems the Marzen is ready. Looking forward to this.
Guten Tag Marzen
It's not too often we get excited about a history lesson, but the image of lederhosen
clad German brewers seems to have tickled us just right. Back in
the good old days, the European Summer conditions made it hard to brew so they had to make
enough beer in March to last through till October. They
must have been feeling creative when they called this typically strong and full-bodied lager
Marzen... the German word for March. Just lucky they were
better brewers than they were wordsmiths.
True to the style but regardless of the season, our Marzen enjoyed a long, slow
fermentation, took a hit of Saaz and Willamette hops to give it that
distinctively Creatures slant and spent a total of six weeks from bottling to brewing. So
what did we learn in that time? Marzen ist toll!
You can find it pouring at the brewery from this afternoon and at the Dining Hall in
Melbourne from tomorrow (just one of the perks of being the
source of the action here in Freo). For a map of where else to find this limited release
near you click here.
Buy from here
