2. Beer typology
The world of beers is highly heterogeneous, and in this article we'll only list the major product families. The classification of beers is mainly based on two criteria: color expressed in EBC (European Brewing Convention), which corresponds to an index, and fermentation temperature (figure
13
). Compared with other fermented beverages, fermentation temperature is used to obtain a specific sensory profile, contrasting "Lager" beers (generally light beers fermented at low temperature) with "Ale" beers (more typical beers) fermented at high temperature. The influence of temperature on fermentation is detailed in the article
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Beer typology
Raw materials quality
Bibliography
Bibliography
Standards and norms
Analytica Microbiologica EBC
Regulations
Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs
Regulation (EC) No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods
Decree 2016-1531 of November 15, 2016 on the composition and labeling of brewing products...
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