A well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or "lagered") for a period in cool conditions to clear away particles and certain flavor compounds to produce a clean taste.
Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. To determine the ABV of a beer, a brewer typically uses what's called a hydrometer, which is an instrument that aids in measuring the density of liquid in relation to water. The denser the liquid, the higher the hydrometer reading. The International Bitterness Units Scale, or simply IBU scale, provides a measure of the bitterness of beer, which is provided by the hops used during brewing. An IBU is one part per million of isohumulone - the higher the number, the greater the bitterness. The bittering effect is less noticeable in beers with a high quantity of malt, so a higher IBU is needed in heavier beers to balance the flavor.
Over the years distinctive styles of glassware have developed for serving beer. Here are some of the most important ones.

	Mug/Stein Traditional toasting glass. Historically served with dark lagers, Muencheners and Marzens.
	Pilsner Shaped to channel hop aroma to the nose Showcases the color and clarity while capturing head retention Historically served with pilsner-style and other lager beers
	Tulip Room to swirl and support large, foamy head Wider body design showcases fuller body/malt character Historically served with Belgian and British ales
	Chalice Unique to the Stella Artois brand, its signature glassware Designed to complement the pouring ritual-a nine step process to achieve the perfect glass of beer
	Pub Versatile glass, designed for durability and stacking Historically served with stouts, porters and English ales
	Pint Traditional beer glass, durable and easy to stack Can be used for all styles of beers