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| | Beer Brewing; The Art and Science - Yeast |
 | | The two main varieties of yeast used for beer brewing are top-fermenting yeast (Saccharomyces cerevisiae) and bottom-fermenting yeast (Saccharomyces uvarum). | | | Bottom fermenting yeast, as is expected, flocculates at the bottom of the vessel and spends most of its life-cycle in the sedimentary state. | | | The top-fermenting yeast is similar to the yeast for baking bread. |
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http://www.rpi.edu/dept/chem-eng/Biotech-Environ/beer/yeast/yeast1.htm
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| | Top-fermenting yeast - Wikipedia, the free encyclopedia |
| | Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because during the fermentation process it rises to top of the fermentation vessel. | | | Top-fermenting yeasts are unable to ferment some types of sugars, and the resulting beer is sweeter and "fruitier". | | | Beers that use top-fermenting yeast are called ales, and for that reason these yeasts are also sometimes called "ale yeasts". |
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http://en.wikipedia.org/wiki/Top-fermenting_yeast
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| | Bottom-fermenting yeast - Wikipedia, the free encyclopedia |
| | Bottom-fermenting yeast, usually of the species saccharomyces uvarum (also known as saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. | | | Beers that use only bottom-fermenting yeast are called lagers, and for that reason these yeasts are also sometimes called "lager yeasts". |
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http://en.wikipedia.org/wiki/Bottom-fermenting_yeast
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| | Brewer's yeast - Wikipedia, the free encyclopedia |
| | Brewer's yeast (also known as brewers yeast or brewing yeast) can mean any live yeast used in brewing. | | | It can also mean yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast. | | | Brewers of wheat beers often use varieties of Torulaspora delbrueckii. |
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http://en.wikipedia.org/wiki/Brewer's_yeast
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| | Beer & Brewing Terminology - Beer Advocate |
| | The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. | | | Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). | | | The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. |
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http://beeradvocate.com/beer/101/terms.php
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| | Yeast Guide - Beer Advocate |
| | Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, Kölsch, and wheat beers. | | | Lager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. | | | Fermentation by ale yeasts at these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers. |
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http://beeradvocate.com/beer/101/yeast.php
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| | Glossary of Beer and Brewing Terms |
| | The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. | | | Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). | | | Fermentation - This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars. |
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http://www.beerchurch.com/gloss.htm
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| | Homebrew Headquarters: Yeast Data |
| | Lager yeast is a bottom fermenting yeast (meaning it is most active near the bottom of the fermenting beer) that ferments at colder temperatures, generally between 32 and 55 degrees F (0-13 degrees C). | | | Lager yeasts tend to be neutral in flavor and aroma and thus do not produce the fruity esters found in ale yeasts. | | | This yeast is used to produce the "California Common" style beer. |
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http://www.homebrewhq.com/Beer/YeastData.aspx?CategoryID=2
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| | Bay Area Brew Crew - Library |
| | Lager yeast (S. uvarum) is called bottom-fermenting yeast because the colonies don't have as great an ability to clump together, form a thinner, more tenuous head, and sediment out more readily to the bottom of the fermenter. | | | Lager yeasts have two sub-groups: Frohberg, or powdery yeasts (Staubhefen), that fail to clump and remain in suspension in the wort; and Saaz or break yeasts (Bruchhefen) that flocculate readily to the bottom of the fermenter 2E Frohberg yeasts are strong attenuators and ferment isomaltose as well as maltose. | | | During this stage the yeast is actively fermenting the malt sugars to alcohol and carbon dioxide. |
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http://www.bayareabrewcrew.com/library/article-yeast_and_fermentation.php
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| | Amber Waves |
| | Lagers are produced by bottom-fermenting yeast, that is, the yeast that like to live and work on the bottom of the fermenting beer. | | | Ales are produced by top-fermenting yeast, that is, the yeast like to live on top of the fermenting beer. | | | Since the spigot is a couple of inches off the bottom of the fermenter, you can see the old, leftover, dead yeast remain behind, out of the beer; and that's good. |
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http://www.goodeatsfanpage.com/Season6/Beer/BeerTrans.htm
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| | MeMSoft - Beer History |
| | An ale is a beer fermented with top-fermenting yeast. | | | Porters, stouts and wheat beers are generally ales (though it is possible to brew them with lager yeast). | | | Once the yeast strains had been studied and replicated, this form of beer rose quickly in popularity. |
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http://thunder.prohosting.com/~mem/html/beerhistory.html
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| | Microbrewery - Beer Brewing Process - Richbrau Brewing - Richmond VA |
| | Ales are produced using top fermenting yeast and lagers are produced with bottom fermenting yeast. | | | Bottom fermented lager; a light beer with a strong flavor of hops. | | | A generic term for any beer produced by bottom cold, (lagering) fermentation, usually by decoction mashing, as opposed to top-fermented beers. |
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http://www.richbrau.com/brews.shtml
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| | GLOSSERY |
| | Lager: beer fermented with bottom fermenting yeast at a lower temp. | | | Lagers are brewed with bottom fermenting yeast at cooler temperatures than ales. | | | When you are ready to use it you "smack" the inner package and the yeast and wort mix with out exposing it to air. |
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http://showcase.netins.net/web/homebrew/append.html
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| | Beer |
| | a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September |
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http://xmlns.com/wordnet/1.6/Beer
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| | Beer Yeast |
| | S-23 This bottom fermenting yeast is widely used by Western European commercial breweries. | | | Unique top fermenting yeast which produces the unique and spicy weizen character, rich with clover, vanilla and banana. | | | This yeast produces a beer which is estery to both palate... |
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http://www.the-home-brew-shop.co.uk/cat51_1.htm
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| | Beer Glossary |
| | Fermentation with a yeast which tends to settle at the bottom of the fermenting vessel. | | | Fermentation with a yeast which tends to rise to the top of the fermenting vessel. | | | Un-fermentable sugars that yeast is unable to metabolise, that are left in the beer. |
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http://www.derekthomas.co.uk/beer/glossary.htm
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| | The Beer Store: Types of Beer |
| | Lager is brewed with bottom fermenting yeast at cooler temperatures for a smooth flavour. | | | Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. | | | Pale golden colour, carbonated and lightly hopped, lager is a crowd-pleaser that tastes crisp and refreshing. |
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http://www.thebeerstore.ca/ultimate/beer-types.html
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| | brewing yeast |
| | If you would like to ferment your beer in the traditional 'lager style of brewing' then you can purchase Saflager S23 (Saccharomyces carlbergensis) yeast which is a premium strain for bottom fermenting all Lager and Pilsener styles of beer. | | | It is a top cropping ale yeast suitable for top fermented beers with low esters levels and can be used for Belgian type wheat bers. | | | This yeast, which is of German origin and used by Western commercial breweries, develops the best of its fruity and estery lager flavours when fermented at low temperatures between 9C - 15C (ideally 12C). |
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http://www.ibrew.com.au/html/beer/yeast.html
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| | Chrism Brewing |
| | Lager, which means to store, is a generic term for a beer fermented by a bottom fermenting yeast. | | | An ale is fermented by a top fermenting yeast known as Saccharomyces cerevisiae. | | | However, all beer can be categorized into two types: lagers and ales. |
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http://www.engr.uconn.edu/~chrism/types.html
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| | Original Schlenkerla Lentbeer |
| | The lentbeer is being served unfiltered with fine bottom-fermenting yeast from the keg and thus preserves its full body and aroma. | | | Due to the nourishing yeast, the Original Schlenkerla Lentbeer has the "Brotzeit already included" (German word for afternoon snack). | | | One week of primary fermentation is being followed by a two month period of lagering in the ancient cellars underneath Bamberg. |
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http://www.schlenkerla.de/rauchbier/sorten/fastenbiere.htm
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| | BruBox :: versatile brewing system from Brupaks :: making beer at home is easy :: |
| | Although Altbiers are ales, we have used a bottom fermenting yeast as this gives the beer a clean taste similar to commercial examples. | | | Although it is acceptable to ferment this beer at room temperature, a cleaner taste will result from the genuine bottom fermenting yeast if the temperature can be held between 12°C and 16°C. Best bottled but can be served from a keg if preferred. | | | Probably the only indigenous American beer style, this beer is neither an ale nor a lager as it is fermented warm with a bottom fermenting yeast. |
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http://www.brupaks.com/brubox
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| | WindRiver Brewing Internet Newsletter |
| | The cool fermentation temperature allows you to extend the period of time the beer is exposed to the yeast bed without picking up off flavors. | | | Although dry yeast works, it is not able to tolerate pure lager brewing temperatures as well liquid yeast. | | | There is enough yeast in these packs to get a culture of that size going within a few days, instead of the 5 or 6 days it would normally take to do this with a normal Wyeast pack. |
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http://www.windriverbrew.com/newsletter.html
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| | Epicurus.com Glossaries |
| | These beers were originally brewed in the early spring for summer consumption, though contemporary Belgian saisons are brewed all year round with pale malts and well dosed with English and Belgian hop varieties. | | | Lively carbonation ensues from a secondary fermentation in the bottle. | | | The original specific gravity of a beer is measured before fermentation, and the final specific gravity is measured after fermentation is completed. |
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http://www.epicurus.com/Glossary/beer/glossary.php?letter=s
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| | ASBC Journal 2001 - Genetic Instability in Flocculation of Bottom-Fermenting Yeast. |
| | Although flocculation of bottom-fermenting yeast is believed to be unstable, the mechanism of conversion from flocculation to nonflocculation is not clearly understood. | | | This was the first time that the instability of flocculation in practical bottom-fermenting yeast was explained by genetic alteration. | | | A long-term study of brewing yeasts used in production plants revealed that, among the many brewing properties of yeast, flocculation was most variable. |
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http://www.asbcnet.org/journal/abstracts/2001/0620-01a.htm
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| | Lecture 13 |
| | • Lager is made with bottom fermenting yeast and is fermented more slowly at colder temperatures | | | • Ale is made with top fermenting yeast and ferments at warmer temperatures more quickly | | | • Different yeast varieties give different flavor compounds both in beer and in wine |
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http://class.fst.ohio-state.edu/fst59701/lecture_13.htm
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| | Troegs Seasonal Brews - Summer Beer! |
| | is hand crafted using only malted barley, noble hops, and bottom fermenting yeast. | | | Packed full of whole flavor hops, each batch circulates through the vessel, creating a fresh hoppy aroma, spicy taste and rich caramel note that defines this signature amber ale. |
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http://www.troegs.com/htm/seasonal.htm
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| | Beverage > Beer > Bottom-Fermenting Yeast |
| | Beer Bottom-Fermenting Yeast chef information chefs foodservice hospitality jobs recipes cooking food service wine restaurants culinary careers news forums directory employment kitchen"> | | | Main Page > Beverage > Beer > Bottom-Fermenting Yeast | | | One of the two types of yeast (Saccharomyces carlsbergensis) used in brewing, also referred to as "lager" yeast; works well at low temperatures and ferments more sugars for a distinct, clean taste. |
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http://chef2chef.net/kb/index_v2.php?id=427&c=7
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