Photo by Pianoman75.

Everyone has a favorite season. Some love the warm embrace of the summer, and the beach life that goes along with it. Others love the activities and holiday cheer that encompass winter. But I have always loved the fall — the smell of dying leaves, the cold rain that feels shockingly refreshing. It’s always felt like a revitalizing shower after those months of sunpocalypse we had to endure. And with the dropping temperatures in the evenings, the necessity for crisp and refreshing beers wane and our tastes turn towards the colors of fall: rich coppers, deep reds, and nutty browns.

Many of us immediately turn to Oktoberfests/marzens from Germany for our malt fix, and with good reason. Marzen (German for the month of March) beers are full-bodied and can withstand a long summer lagering, so that when it’s too hot out to brew beer, the marzen is ready for cooler weather. Officially, the German Beer Institute dictates only beers brewed within the city limits of Munich may be called “Oktoberfestbier,” and all others must be Oktoberfest-style beers. Some of the best known Munich brands include Hofbrau and Spaten.