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Conversely, ale yeast is best used at temperatures from 55 to 75 °F (13 to 24 °C). Fermentation by ale yeasts produces a beer that has a more distinct flavor. Steam Beer uses bottom fermenting lager yeasts at ale temperatures, which results in a very distinctive flavor profile that includes both ale and lager characteristics. [5]
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Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. [1] This yeast's complicated genome appears to be the result of hybridisation between two pure species in the Saccharomyces species complex, a factor that led to difficulty in establishing a proper taxonomy of the species.
Ale yeast (S. cerevisiae) will not work at low temperature, so lager beer is generally associated with lager yeast: S. pastorianus. Beer that is fermented at low temperature needs a prolonged cold conditioning period (the lager process) to allow the yeast to consume diacetyl and 2,3-pentanedione, which give a buttery off-flavor [2]. The lager ...
Lager uses a process of cool fermentation, followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing is Saccharomyces pastorianus. It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. [citation needed]
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This ale is crafted with low amounts of wheat and undergoes a cold finishing process, resulting in a typically lower alcohol content. Consequently, two types of yeast are commonly used: ale yeast and lager yeast, this choice depends on bottling methods and the desired flavor profile.
Brewing is one of the oldest human industries, and scientists have uncovered evidence of fermented beverages from China from at least 7,000 years ago.
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