Brooklyn Oktoberfest (draft)

Example number two of a microbrewed American Oktoberfest and perhaps the most bizarre Märzen (MARE-tsen) I've ever had. The first thing I noticed was that the color was a little too dark, almost ruby instead of straight amber or brown. That's not too surprising given the American tendency to brew märzen a little heavier since we don't drink it by the liter over here, and Brooklyn's was certainly no exception. Malt flavors were robust to the point of hurting drinkability, but complex and enjoyable after one stops thinking of the beer as a Märzen. After a second and third sip I began to doubt whether the beer actually conformed to the Reihheitsgebot (purity law). I was convinced that there was a belgian style sugar or fruit additive at work, but according to the Brooklyn website only Munich and Pilsner malts were used, very much in accordance with the style. If that is the case, then I am particularly in awe of the strawberry flavor they managed to massage out of those malts, but I remain unconvinced that it was a good idea. To my mind a Märzen should have some toasty malt flavors and a hint of sweetness, but Brooklyn's was brown sugar and dried strawberries. A tasty, interesting beer, but not really a Märzen. I'd be interested to know if the bar was working from a funky keg or if their beer lines had some residue from a fruity Belgian number, because I still can't quite believe that a brewery like Brooklyn would make a Märzen as weird as that...