In 2014 Damm decided to launch a special and different beer: a Mäzenbier (March beer). This beer was named Daura Marzen.
In its early years Mäzenbier were only produced in March. When the warm weather came beer production stopped due to high temperatures which did not allow proper fermentation of the must with yeast. To counter the effects on the last batch the malt was added twice so it could hold all summer without spoiling. But in the spring of 1955 due to the overwhelming response from customers the production did not stop. Since then Mäzenbiers are drunk all year.
The Double Malt gives Daura Märzen unmistakable strength body and flavour. Double Malt is the hallmark of this beer.
Daura Märzen has an intense flavour with a primitive solids content of 17% and an alcohol content of 7.2% Acceptable levels of gluten for people with celiac disease with less than 3 ppm (much less than the 20 ppm accepted by the Food Codex.