Export beer
Export beer is a kind of beer with around 5% alcohol by volume. It has a longer shelf-life, so transporting (and exporting) it was easier. It is usually stronger in taste than Lager beer. As special yeast is used, export beer only became available year round when there were chillers. The kinds of yeast used need a temperature of between 4 and 9 degrees Celsius for fermentation. Traditionally, there are three kinds of export beers: Dortmunder, Münchner, and Wiener. In the 1970s, people started to prefer Pilsner over export beer.