Viruses, Bacteria, Protists, and Fungi

Is the same strain of yeast used to make lager beers and ales?

Two common strains of yeast are used to ferment beer: Saccharomyces carlsbergensis and Saccharomyces cerevisiae. Saccharomyces carlsbergensis, also known as bottom yeast, sinks to the bottom of the fermentation vat. Strains of bottom yeast ferment best at 42.8°F–53.6°F (6°–12°C) and take 8 to 14 days to produce lager beers. Saccharomyces cerevisiae, also known as top-fermenting yeast, is distributed throughout the wort and is carried to the top of the fermenting vat by the carbon dioxide (CO2). Top-fermenting yeast ferment at a higher temperature (57.2°F–73.4°F/14°–23°C) over only five to seven days. Top-fermenting yeasts produce ales, porter, and stout beers.


This is a web preview of the "The Handy Science Answer Book" app. Many features only work on your mobile device. If you like what you see, we hope you will consider buying. Get the App