Download the new (2008) BJCP style guidelines that explains just about every type of beer imaginable here:

Beer Styles

Beer Glassware Flute Glass - Enhances and showcases carbonation. Releases volatiles quickly for a more intense upfront aroma.

Goblet (or Chalice) - Designed to maintain head. Wide-mouthed for deep sips.

Mug (or Seidel, Stein) - Easy to drink out of. Holds plenty of volume

Pilsner Glass (or Pokal) - Showcases color, clarity and carbonation. Promotes head retention. Enhances volatiles.

Pint Glass (or Becker, Nonic, Tumbler) - Easy to store, easy to drink out of.

Snifter - Captures and enhances volatiles.

Stange (Slender Cylinder) - Tighter concentration of volatiles.

Tulip - Captures and enhances volatiles, while it induces and supports large foamy heads.

Weizen Glass - Specifically produced to take on volume and head, while locking in the banana-like and phenol aromas associated with the style.

Never chill your glassware, and decline if served a frosted glass. Why? As the beer hits the frosted glass condensation will occur and dilute your beer, while at the same time alter the serving temperature.

Hand-wash all glasses. Some dishwasher will leave a residue, which may affect the head retention as well as the flavor and aroma. Use a mild dishwashing soap, and if you are really anal retentive have a separate sponge for your glass ware so there is not cross contamination from greasy food particles on a used sponge.

Let them air dry, do not hand dry because the towel may leave dust particles which will affect the head retention.

*This page is currently a work in progress