In the Middle Ages, as there were no refrigeration systems and virtually no knowledge of microbiology, during the hot summer months brewers had to stop making beer, because higher temperatures allowed bacteria to survive which would spoil it. Damm’s first Märzenbier was created in 1953.

In the early years, it was only brewed between October and April and wasn’t made for the rest of the year.

But one brewmaster had a great idea: during March, everyone would work harder to make a much stronger beer, with more hops. The double quantity of malt in the recipe makes it a powerful product. With twice as much flavour. Double the body. Something you can tell from the first sip.

In 1955, as it had become a great success, it was decided to brew the Märzenbier all year round.

It was given the name Voll-Damm. “Voll” in German means full, complete.

The name suited a strong, intense and full-bodied beer.