Damm’s first Märzenbier was created in 1953.
In the early years, it was only brewed between October and April and wasn’t made for the rest of the year.
In 1955, as it had become a great success, it was decided to brew the Märzenbier all year round.
It was given the name Voll-Damm. “Voll” in German means full, complete.
The name suited a strong, intense and full-bodied beer.
The double quantity of malt in the recipe makes it a powerful product. With twice as much flavour. Double the body. Something you can tell from the first sip.
Voll-Damm is made with natural ingredients which are carefully selected at source. Water, barley malt, rice, corn, hops and yeast.
During cooking we add Nugget, Magnum and Taurus variety hops, which are responsible for the characteristic bitterness of Voll-Damm.
Voll-Damm is an oak-coloured beer with orange tones. It is dense and bright, with a toasted chromatic layer. The foam is compact. It has fine, lively, active bubbles. The aroma is of great intensity and complexity. The first scents are fruity, of ripe peach and apple; a note of orange adds freshness. The overall aroma is clean, with an end note of toast. The first taste in the mouth is full, with lots of personality. Voluminous and creamy. The final flavours are reminiscent of the tannins of tobacco leaves. The bitterness of the hops gives an intense, refreshing sensation.
The ideal temperature to serve Voll-Damm is between 6 and 8 degrees.
7,2% alcohol by volume. Show Less