ArticleMärzen and Oktoberfest A recipe and a how-to brewing guide to Marzen, the beer that's so special Germans brew it in March and don't serve it until fall.Already a member? Log InWritten by Jeff FraneYou'll Also Like Article MEMBERS ONLY Roggenbier: A rye twist on a dunkelweizen Rye malt is a necessity to make a roggenbier. While that may be obvious, the techniques required to optimize your efforts (and time) to brew one are not. Gordon Strong takes us on a journey to explore this rye twist on a dunkelweizen. Article MEMBERS ONLY Belgian Dark Strong Ale: A quad by any other name For those that love big, bold Trappist-style beers, the Belgian dark strong ale is the pinnacle. Learn some of the secrets to crafting a version of this style that would make a monk sing.