Yeast for beer
Yeast plays an important role in beer production. The special taste of beer depends both on the quality of raw materials and hops, and on the strain of yeast that are used for production.
There are two main styles of beer – ale and lager.
Saccharomyces cerevisiae yeast is used for the production of fir trees, which are flocculated (form agglomerates) in the upper part of the fermentation apparatus "top fermentation" at a temperature of 15-23 ˚С. The process takes place in one stage.
For the production of lager, Saccharomyces pastorianus yeast is used, which are flocculated (form agglomerates) in the lower part of the fermentation apparatus "bottom fermentation" at a temperature of: primary fermentation 7-12 ˚С, repeated 4-7 ˚С.
They are particularly careful in choosing the yeast strain in the production of Belgian, German, English styles of beer, which have their own unique taste and aroma.
