Ingredients in Beer - Ale & Lager yeast
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Ale & Lager yeast
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Ale yeast ferments at the "top" of the fermentation vessel, at a higher temperature than lager yeast and work quicker. (Ale at 60°-75°F) Ale yeast are Saccharomyces cerevisiae. The average fermentation for ale yeast is 7-8 days. Ale yeast produce by-products of fermentation called esters, the "flowery" aromas of apple, pear, pineapple, grass, hay, plum, and prune that are characteristic of ale.

Lager, (lagern) the German word for "to store", is an excellent description of a beer kept in a cold dark place for 30 days or more. Lager yeast are Saccharomyces uvarum, formerly carlsbergerensis for the place where it was discovered, the lab at the Carlsberg brewery in Denmark. Lager yeast work best at a temperature around 34°F and ferments at the "bottom" of the fermenting vessel and works slowly. Lager yeast produces fewer aromatics than ale yeast and, as a result of the lack of esters, allows the aroma of the hop to be prominent, complementing the sweet flavor of the malt.

Adjuncts, other ingredients such as rice or corn, can be used to "extend" the ingredients imparting a "clean" to "no taste" and providing the beer with longer shelf life. Some beer styles are "spiced" with ingredients such as coriander, curacao, all-spice and others.

 


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