Classification of Saccharomyces cerevisiae

Time：2023-08-03

Source: Inside the Company

(1) The upper fermented yeast (Ale): Before the lower fermented brewer's yeast was widely used, it was the only yeast used by people. Because of the different sources, the strains vary greatly. Beer brewing is generally fermented at 15-22°C, collected from the top of the fermentation tank, and currently also uses strains collected from the bottom. (Belgian season, Belgian monastery, Nottingham, Windsor, west coast of the United States, etc.)

(2) fermenting yeast (Lager): originated in Bavaria, was brought into Czech Pilsen in 1842 and became the main brewing yeast. beer brewing is generally fermented at 5-13 ℃ and collected from the bottom of the fermentation tank. (Angel, Yeast under Diamond, etc.)

(3) Wheat Yeast (Weiss): Like Ile Yeast, it is a kind of yeast fermented above. It is often used to brew German white beer and can produce 4-ethylene-guaiacol, which makes beer have special flavor. (Munich, WB-06, Belgian Wheat Yeast, Bavarian Wheat Yeast, etc.)

(4) Wild Yeast: All yeasts other than those used for fermentation and flavor production during the winemaking process. Contamination of wild yeast affects fermentation and beer flavor (Lambicrill beer).

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