Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity so they would keep. Marzenbier is a full bodied, rich toasty, typically dark cooper in color. This traditional seasonal lager has a malty, toasty character with mild hop bitterness in the finish. Amber in color, medium bodied, very smooth.