|You can make almost anything with beer—from bread to ice cream to some of these more obvious beer recipes, compliments of Gordon Biersch. These recipes are made Gordon Biersch Marzenwith Märzen or Märzenbier, an amber-red (auburn), smooth, mildly sweet, Vienna-style lager with a malty aroma. It originated in Bavaria where it was originally brewed in March (Mär zen) and laid down in caves before the summer heat made brewing impossible. At the end of September, any remaining kegs were consumed during the two-week Oktoberfest. While some brewers make a Märzen that is seasonal to the Oktoberfest, others, like Gordon Biersch, brew it year-round.|
Märzen is Gordon Biersch’s sweetest brew. Company co-founder Dan Gordon describes it as the “universal donor,” meaning that it goes well with just about anything. Some strongly-flavored beers can turn bitter if you cook with them, particularly if you use them to boil or braise. Weizens (wheat beers) are too light to cook with, and hoppy beers like pilsners don’t reduce too successfully.
If you can’t find Märzen, you can substitute any slightly sweet and malty lager, a darker lager or, in season, festbiers and Oktoberfest brews.