Despite their name, Oktoberfest (traditionally known as Märzenbier) beers weren’t brewed in October. They were brewed in March to be enjoyed during the Oktoberfest celebrations. In fact, these lagers eventually developed from the practice of brewing beers in spring and put aside in cool cellar or even caves to be enjoyed during the warm summer months and be finished off by October. Soon enough they were brewed specially for the Oktoberfest celebrations. Boasting a copper hue, a creamy, caramel-y maltiness and a light, dry spiciness, these beers can often been seen being enjoyed from sizeable steins.