"Before pumpkin ales ever hit the scene, autumn belonged to the Märzen. Originating in Bavaria, Märzen was traditionally brewed in March and lagered cool over the summer, ready to drink as the leaves began to turn. The style is smooth, malty, and built for steins and beer halls. Today, American breweries continue that tradition, putting their own spins on Oktoberfest lagers - from classic amber-hued versions to hoppier, modern takes."
"Pumpkin beer remains one of the most divisive styles in craft beer. Some drinkers eagerly wait all year for the first taste of nutmeg, cinnamon, and roasted pumpkin in their pint glass. Others roll their eyes at what they see as gimmicky or over-saturated. But whether you're team pumpkin or not, it's impossible to deny its place in American fall beer culture. Breweries from Dogfish Head to Southern Tier - and countless smaller locals - have carved out seasonal favorites that pack taprooms every year."
Fall ushers in seasonal craft beers including copper-hued bottles, pumpkin-spiced cans, and Märzens brewed for Oktoberfest. Märzen originated in Bavaria, brewed in March and lagered cool over summer for autumn consumption, yielding smooth, malty lagers served in steins and beer halls. Pumpkin ales divide drinkers but remain central to American fall beer culture, with offerings from major and local breweries. Brewers also release brown ales, wet-hop IPAs, stronger stouts, and barrel-aged experiments in cooler months. Pennsylvania offers numerous notable fall releases for local enthusiasts to seek out.
Read at The Beer Thrillers - Central PA beer enthusiasts and beer bloggers. Homebrewers, brewery workers, and all around beer lovers.
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