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Yeast for beer

Yeasts are divided into top-fermenting (ales) and bottom-fermenting (lagers). Ales yeast works at temperatures between 16-26°C, while lager yeast works at temperatures between 8-15°C. During fermentation, ales yeast produces more by-products such as esters and phenols, which give the beer fruity or spicy flavors and aromas. Beer fermented with lager yeast at lower temperatures has a cleaner taste and aroma, with a dominant malt and hop flavor. In homebrewing, it’s easier to maintain the temperature for fermenting ales, while for lager yeast fermentation, special refrigeration equipment is usually required. Top-fermenting yeast is used for various styles like ales, wheat beers, porters, stouts, etc. Bottom-fermenting yeast is used for lagers, pilsners, bocks, and others.

Fermentation degree. This characteristic shows what percentage of all the sugars in the wort the yeast can process. Some producers provide this parameter as “high, medium, or low fermentation,” while others indicate it as a percentage, ranging from about 65% (low fermentation) to 85% (high fermentation). The lower the fermentation capacity of the yeast, the sweeter the final beer will taste.
Flocculation — the rate of sedimentation, the ability to settle after the fermentation process. The degree of flocculation can vary: some yeasts, like lager yeasts, settle completely at the bottom after fermentation, forming a dense layer of sediment, while others, like wheat beer yeasts, have poor flocculation and remain in the beer.
Alcohol tolerance. This refers to the percentage of alcohol in the beverage at which the yeast will not die. For example, if the alcohol tolerance is 9.5%, it means that with this yeast, beer with up to 9.5% alcohol can be brewed. Belgian-style beer yeasts have high alcohol tolerance, as this style involves a high alcohol content in the beverage — up to 12-14%!