for supermarket retail. Norway has a "pay to play" market meaning the breweries must pay to get their beers on tap in most pubs, restaurants and nightclubs. The brewery must provide the bar with all the systems required for pulling beer, including tanks, taps, and glasses. In place of the tap selection, bars often carry a number of bottled beers. However, these usually carry a much higher price tag. The only exception is when the bar themselves own their own draft system and equipment. This has created a slow growth of small local breweries and limited the consumers options to which beers they can access at their local bars and restaurants. Styles Styles of beer that are typical of Norwegian commercial brewing are: Pilsner - the pale lager style which originated in the Czech city of Plzeň. This is the dominant beer type with almost 92% of the market share. The weaker (below 4.75% abv.) types are the most common, but most breweries also brew stronger varieties (similar to the Bavarian Spezial beer style) for sale through the Vinmonopol. Bayer - a dark lager with roots in Bavaria (Bayern). The Norwegian version is often slightly sweeter than German dark lagers. Once rivaling pilsner in popularity, its market share has dropped from 20% in 1950 to 0.2% in 2004. It was the most popular industrial-brewed beer before the Second World War, but it lost its popularity due to the German occupation. Juleøl - a dark, malted beer exclusively available at Christmas time. Traditionally this was a strong ale which was brewed at home. In modern times each brewery produces their own variety of Christmas beer, mostly a lager. Most breweries brew both weaker varieties (for sale in supermarkets) and more traditional, stronger varieties. Bokkøl - a strong, dark style of lager, typically 6-7% ABV, with a sweet, complex flavor. It originates from Germany, where it is known as Bock bier. In addition, Norway has a strong tradition of farmhouse brewing, which has given rise to several styles, known under the common name of "maltøl" (and more recently sometimes "gårdsøl"). Only a few commercial examples of these exist. Heimabrygg - From the Hardanger, Voss, Sogn region. Usually dark and very strong (8-12%), mostly brewed from barley malts, with juniper and often kveik yeast. The wort is boiled, often for several hours. Kornøl - From the Nordfjord and Sunnmøre regions. Usually pale, hazy,