Description

Damm's first Märzenbier was made in 1953.

In the early years, it was just brewed among October and April and wasn't made for the remainder of the year.

In 1955, as it had become an incredible achievement, it was chosen to brew the Märzenbier lasting throughout the year.

It was given the name Voll-Damm. "Voll" in German methods full, total.

The name fit a solid, exceptional, and full-bodied beer.

Quantitative
  • Alcohol By Volume (ABV)
    7.2
  • SRM Color Scale
    4 - 15
  • International Bitterness Units (IBUs)
    34
Appearance
  • Clarity
    Clear
  • Color
    Pale to reddish-brown
Food Pairings
  • Cheese
    Gouda, Alpine
  • Entrée
    Sausage, Bread, Chicken
  • Dessert
    Cheese and Cherry Strudel
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