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Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F) or 278 k, where Saccharomyces cerevisiae becomes dormant. A variant yeast known as Saccharomyces cerevisiae var. diastaticus is a beer spoiler which can cause secondary fermentations in packaged products. [67]
Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (45–54 °F) (the fermentation phase), and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the lager clears and mellows.
The flavor of beer is influenced by the strain of yeast and the fermentation temperature. Lager yeast is best used at temperatures from 48 to 58 °F (9 to 14 °C). Classic lagering of beers takes place over a period of time from weeks to many months at a temperature of 37 °F (3 °C). Conversely, ale yeast is best used at temperatures from 55 ...
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) [1] 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. [2] Brewing has taken place since around the 6th millennium BC ...
Lager. Lager (/ ˈlɑːɡər /) is a type of beer brewed and conditioned at low temperature. [1] Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. [2] The term " lager " comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same ...
A glass of real ale from an English pub. Ale is a type of beer, brewed using a warm fermentation method. [1][2] In medieval England, the term referred to a drink brewed without hops. [3] As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of ...
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