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"In northern France in the 1800s, at the end of the fall harvest, farmers would blend their fresh-picked hops, barley, and wheat malts into brews to be aged in barrels over the winter. The resulting beer, served in March &amp;ndash; hence the name Biere de Mars, or \"March Beer\" &amp;ndash; was smooth, bright, and complex, with hints of citrus and spice. A growing number of American craft brewers are now attempting this style, using traditional methods as well as modern-day twists, only you can drink them all Spring. Here are three to crack open today."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.mensjournal.com/expert-advice/from-farm-to-bottle-american-made-french-farmhouse-ales-20130426>