Märzens are characterized by a medium body and broad range of color. They are similar in style to Oktoberfest biers.

Sweet maltiness should dominate slightly over a clean, hop bitterness. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be low but notable. Fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.

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’d keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content.