Beer may be classified in many ways:
1. Lager yeast, S. carlsbergensis—By color: Light to amber color—lager beer; Dark color—porter; Dark and strong—bock beer. Or by process: Ruh beer; Krauesened beer.
2. Ale yeast, S. cerevisiae—By color: Light to amber color—ale; Dark colored—stout.
• By properties of the water
1. Alkaline, hard water—Munich type
2. Neutral, hard water—Pilsen type (All beers made now are Pilsen type)
• By alcohol content
1. No-alcohol beer
2. Low-alcohol beer (shank beer)
4. Malt liquor
5. Barley wine
• By market category
1. Super premium
3. Standard, regional
Beer, being made from grains, has considerable nutritional value. Table 8 shows the vitamin content of a typical beer.
Beer also contains the trace minerals zinc, copper, and manganese. It is also very low in sodium, 12-18 mg sodium per liter, and high in potassium, 110-125 mg potassium per liter. This ratio of sodium to potassium has made for the inclusion of beer in the diets of patients with fluid retention problems. The well-known diuretic effect of beer is also a factor in many diets.
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