Märzen or Märzenbier is a lager that originated in Bavaria, Germany. It has a medium to full body and may vary in color from pale through amber to dark brown. The beer was traditionally brewed in March, hence its name, and stored in caves before summers weather made brewing lagers nearly impossible. The original Märzen was brewed dark, strong, and full-bodied, using roasted Vienna and/or caramelized Munich malt to help cover up the inevitable flavor changes that would occur throughout the summer. During the 18th century, both Munich and Vienna embraced the Märzen concept as it applied to their provisional beers. German Märzen beers vary in color from pale (Helles Märzen) to amber to dark brown (Dunkles Märzen) . The Austrian style is generally lighter in color, body, and flavor. Other common names for Märzen include Märzenbier, Wiener Märzen, Festbier, and Oktoberfest bier. The beer is rich in malt with a balance of clean, hop bitterness, similar to the Vienna lager. Toasted bread or biscuit-like malt aroma and flavor is to be expected.