Lager and Pilsner:
Blonde and light par excellence is the beer, the most widespread. It is made with pale malt. Of low fermentation . The alcohol content is the only difference between their different types.
Its alcohol content ranges from 3.5 degrees to 4 degrees. It contains approximately 45 kcal per 100 ml.

Abbey:
It is made from barley. It has a top-fermented and matured for 2-3 weeks at most, a month. It is a powerful and craft beer.
At present, this type of beer is produced mainly by monks from monasteries. It is also produced in small breweries, always respecting the craft production.
Its alcohol is 4 degrees average, and its calorie content is 55 kcal per 100 ml due to its lower water content.

Gueuze-Lambic:
Prepared with a mixture of wheat and barley. His great difference, which distinguishes it from all others, lies not only in the ingredients but in the way of fermentation. In fact it is natural or wild fermentation which characterizes it, because fermented without yeast, because it is produced naturally by environmental phenomena.

White:
This beer is made exclusively with wheat. So called because it is very pale and color than the pils. In fermentation alcohol content high and low, has
slight but marked taste.
This graduated to 3.5 degrees and contains 45 kcal per 100 ml.

Ale:
Its fruity flavor comes from a relatively rapid fermentation at high temperatures, with a variety of yeast fermentation that once consumed all sugars go up instead of flocculate. This procedure, known as top-fermented, typically defined as the ale. The color and strength vary and there are different types: See Bitter, Brown Ale, Cream Ale, Indian Pale, Mild, Pale-Ale, Scotch Ale.
It approaches the 46 kcal per 100 ml being 3.5 degrees their alcohol.

Stout:
Almost black, made of roasted malt with a high fermentation process. The English Stout is often sweet. Normal, Special Export.
Raise their energy to 59 kcal per 100 mL. while the alcohol content is 4.5 degrees.

Conservation of beer
The period of suitability is highly dependent on the care they take when packed. Thanks to pasteurized can be said to have given time, during which maintain their color and flavor attributes, but if for example, after arrival at the point of sale, the containers are left in the sun in summer, or fall below of rain, this will be detrimental to the quality of the product.
The period of the recommendation of suitability or best before a certain date is related to the packaging used to preserve

• Barrels
  2 months unopened and 7 days after opening.
• Bottles and cans
  As a rule it has been fixed at six months.

Factors affecting the sustainability and conservation
The durability of the liquid depends on several factors:

• Exposure to light
  Under the influence of sunlight or artificial, beer slowly loses flavor, color and aroma that characterizes it, why not be exposed to the sun, you must maintain the intensity of light in the exhibition sites requiring coverage during transport.
• Water
  The product must be kept away from water. Ruin the cardboard boxes and labels, favors the formation of mildew and crown rust caps.
• Temperature
  Influences the taste of the product clearly and not be exposed to extreme temperatures, ie below 0 ° nor more than 30 ° C. Store in dry and ventilated warehouses.
• Time
  The date of manufacture and expiry of the bottles contained in the back label. The cans have at its base the due date. It must rotate the device, selling older items first.
• Odors
  Strong smells of the environment affect the taste of beer. Some of them are onions, fish, paint, gasoline and detergents.

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Types of beer

Tags: Alcohol, beer, Bottles and cans, Conservation of beer, type of beer

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