Märzen

It has a medium to full body and may vary in colour from pale through amber to dark brown.

A Bavarian brewing ordinance decreed in 1553 that beer may be brewed only between 29 September (St. Michael's Day or Michaelmas) and 23 April (St. George's Day or Georgi), as the high summertime temperatures were more likely to cause off-flavoured beer due to elevated ambient fermentation temperatures.

The reason for this has to do with Austrian post-war regulations which limited the prices of essential food and drink products.

[7][9] In comparison to a Bavarian pale lager, the traditional Märzen style is characterised by a fuller body, and a sweeter and often less hoppy flavour.

[citation needed] In Lithuania, Švyturys produces a Märzen stlye beer called Baltijos.