märzen

Etymology
From. A decree issued in 1553 by bade all brewing between 23 April and 29 September, preventing brewing during the warm season, when, unbeknown to medievals, ambient bacteria would often infect the Bavarians’ beers and quickly spoil them. Brewers, therefore, worked overtime in March to make enough beer, which was usually brewed slightly stronger than regular beer and stored cool, i.e., lagered, so it would keep better, to last until fall.

Noun

 * 1) A lager originating in Bavaria, which has a medium to full body and may vary in color from pale through amber to dark brown and is traditionally served at the Munich Oktoberfest.