In Bavaria lager is almost a staple food. It is an accompaniment to most meals, as a matter of course. In the 19th century lager was a description that applied to all bottom-fermented beers brewed with an original wort content of 11 to 14 percent. Lager beers have a strong taste and are also a trifle sweet as a result of a relatively high proportion of malt. They are filtered clear and are mostly light yellow, hence the designation in German "Helles", meaning light in color. These beers were predominantly brewed in Bavaria. Export is also a lager. Nowadays it is brewed with an original wort content of approximately 12 percent. In earlier days, the original wort content was somewhat higher, so that the beer would not spoil in the course lengthy shipping, e.g. to overseas. That is the origin of the designation "Export". Before the Worlds Wars Würzburger Hofbräu was one of the first German breweries to systematically export to the USA. The same is true now with good export links to North America. In addition, "Export" is exported to Italy and even Japan.