Most common style of brewing in the world, and typified in Germany, Czechoslovakia, and the U.S.A. Export - A light colored bottom fermented brew. Often heavier than a pilsner, a typified by those of Denmark and Switzerland. High gravity brewing - A process taking concentrated wort and diluting it with water. It's an economical way to make more beer with less equipment. Hops - An important ingredient in brewing which contributes both bitterness and aroma, and is a natural preservative.
Hops are the dried female flower of a climbing vine in the nettle family.
Generally lagers are lighter and sweeter than Pilsners. Malt is an essential ingredient in brewing, and contributes sugar taste, body and character. In some countries corn, rice and other cereals may be used which are a compromise in quality. American malt liquors are often the same strength as beer. Mashing - The preparation of the wort or liquid base of beer, mashing converts starches to sugars by heating malted barley with water.