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Top- and bottom-cropping and cold- and warm-fermenting distinctions are largely generalizations used by laypersons to communicate to the general public. [61] The most common top-cropping brewer's yeast, S. cerevisiae, is the same species as the common baking yeast. [62]
It is so called because during the fermentation process its hydrophobic surface causes the flocs to adhere to CO 2 and rise to the top of the fermentation vessel. Top-fermenting yeasts are fermented at higher temperatures than the lager yeast Saccharomyces pastorianus, and the resulting beers have a different flavor from the same beverage ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Ales, including pale ales, “use a top-fermenting yeast, which ferments the beer at warmer temperatures, resulting in complex flavor.” ...
Yeast flocculation typically refers to the reversible clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom ...
The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts. The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice.
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