Types of Beer

The beer is a   most popular beverage worldwide, is a drink   alcohol, distilled no bitter taste, manufactured in barley or other cereals, The starch   is fermented in water.

There are a variety of beers, different shades based on their type of processing and ingredients, and even   colorSince beer generally has a color   amber shades from yellow to black.

The beer is a carbonated drink that contains CO2 dissolved in   saturation occurs in bubbles and most   times is usually covered with foam, its appearance varies   the cloudy lens and its alcoholic strength can   reach up to 30%. but what is more common than beer   between 3 and 9% vol.
Classification of beer:

Several criteria for the classification of beers,   associations and experts created in 1970 an agreement   to classify them according to the following criteria themselves and   their creators.
Ingredients:

Usually can indicate with which grain has been   prepared beer when it is not only   barley malt, beer wheat, oats, etc.. In most   cases it is a mixture of barley and grain   indicated in that case. What is not generally indicates the kind of   hops used, but there is a particular style that is defined   by the use of hops in particular: Pilsener beer or   Pils, which had to be made with barley and hops Moravia   Zatec of Bohemia. Also called Pils some imitations   German made with barley and hops are very similar to the Pils   original.
Appearance:

Many beers are ranked based on their   color: Beer amber, red, blonde, black.

But other beers are classified by   transparency: Cloudy beer (or translucent) the   translucency of the beer may be due to protein   suspension, or grain from being little or no   been filtered and lead to yeast in suspension.

The dark beers are called this way for the use that is   preparing it for toast or burnt malts. Some   particularly robust black beers are called Stout (Which   robust means in English)
Procedures:

Some beers are defined by a   procedure including for example the Rauchbier   (Smoked beer) is made with roasted malts that have been   letting the wood smoke permeates the grain, or Dampfbier   Steambeer is defined by the use of steam machinery in   development. These are styles of preparation but are defined   in this way.

Some German beers were served hot in winter   and also used to wet a bar of red hot iron to   increasing temperature and some of its sugars caramelize to this   procedure is called Stachelbier.
Source or an appellation of origin of beer:

Some beers are defined by place of   source or a designation of origin, the   abbey beers usually receive their names and designation by   relative to some monastery, one example is the beer   Trappist dependent monasteries of this order,   These beers tend to be dense and with a high degree of alcohol.

There are two designations of origin: The bière   North garde France and Kölch   that can only be developed in Cologne are also common   regional beers such as Germanyor   Crafts Belgium.

However, unlike wine, the marketing of   beer is not based on a system of appellations of origin   assigned to a specific region which is the only   allowed to make them. The beers take names   registered trademarks and patent records   brands and the brands turn, may entrust the preparation   product in different countries.