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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

2. Premium

3. Standard, regional

4. Generic

Dietary Aspects

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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