Märzen (March beer) is the older sibling of Vienna lager: same family, a bit stronger and maltier, amber to copper with a clean finish. It was brewed in March and lagered through summer for autumn—hence the name. In Vienna you still get it at traditional breweries that take their lagers seriously.
Why “March” beer
Before refrigeration, summer brewing was risky. So breweries made a stronger, well-hopped beer in March that would keep until autumn. That beer became Märzen—linked to harvest time and later to Oktoberfest. It shares a lot with Viennese lager (same malt heritage, drinkable) but with more body. More context in our Vienna Brewery Guide.
In the glass
Amber to copper, toasty and bready, firm but not harsh. Goes well with schnitzel, goulash, roast pork. Best fresh at a Brauhaus. If you like unfiltered, ask for Zwickl at the same place—often the same base, just not filtered.
Where to get it in Vienna
Any traditional brewery that brews on-site might have a Märzen or something in that vein. Fischerbräu in Döbling (Billrothstraße 17) does Helles, Dunkles, and seasonal beers with Austrian food—exactly the kind of place to try it.
Märzen and more at Fischerbräu
House-brewed lagers and Austrian food in Döbling. Open from 4pm weekdays, noon at weekends.