Voll-Damm
Damm first brewed its Märzenbier in 1953, at first only from October to April; from 1955 it ran all year under the name Voll-Damm, German for full. A double malt bill lifts the original gravity to 17.1 °P, Nugget, Magnum and Taurus supply the bitterness and a late Hallertau addition the aroma. The beer is oak-coloured with orange glints and a compact head. Ripe peach, apple and orange lead the nose over toasted bread, the palate is broad and creamy, and the finish recalls tobacco leaf with firm hop bitterness.
AWARDS
Tasting Notes
AI-generated sensory profile for Voll-Damm
Serve at 7–9°C for the best flavour balance and aroma expression.
The sturdy German stein maintains temperature and keeps carbonation intact. Built for long, convivial drinking.
About Märzen
Style guide · what to expect · how to find alternatives
What is a Märzen?
Märzens are Bavarian lagers with 5.8–6.3% ABV. Rich toasty malt — bread, caramel, biscuit — with clean lager fermentation and low bitterness.
Finding a similar Märzen
hopIQ matches by flavor profile — not just style label. A beer with the same peach, bitter, creamy character as Voll-Damm will score highly even if brewed in a different country or under a different sub-style name.
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