Voll-Damm 33 cl.

7.2%
Damm produced its first Märzenbier in 1953. The first years it was only produced from October to April, while the rest of the year was discontinued. It was in 1955, due to the great success obtained, that it was decided to manufacture non-stop. It was baptized with the name of Voll-Damm. "Voll" in German means full, complete. The name suited a beer with a strong, intense and full-bodied flavor.
It is produced with 100% natural ingredients, with only barley of pure varieties and malted in our own malting facility. The double quantity of malt gives it more aroma, more flavor and more body. The Voll-Damm receives some first bitter hops in the braise, and later just before the fermentation process begins a new hops from the well-known and prestigious Bavarian region of Hallertau are added.
The double amount of malt in the recipe makes it a very strong product. With twice the flavor. The body double. It is something that is noticeable in the first sip.