For a long time, it has been a tradition to brew a Märzen beer in the springtime. The Märzen beer was made at a time when refrigeration was not available. During that time, it was customary for lager beers to be brewed from September to March, since only during the cold winter was there the opportunity to cool the beer for fermentation. In March, the last brews were made to be stronger and have a higher alcohol content, so the beer could be preserved over the hot summers. After refrigeration machines were commercially developed by Carl von Linde for German breweries, it was no longer a problem to cool beer over the summer and lager beers could be made throughout the year. The resulting type of beer is a malty, aromatic, stronger beer with a gentle hop note. This why we have brewed a Märzen for Easter since 2009. A beer golden as the fresh spring sun and strong malt taste. Osterhäsle, the Schwäbish German dialect for Easter Bunny is ready for you to enjoy!