Ad
related to: is there yeast in lager alcohol
Search results
Results From The WOW.Com Content Network
Lager uses a process of cool fermentation, followed by maturation in cold storage. The German word "Lager" means storeroom or warehouse. The yeast generally used with lager brewing is Saccharomyces pastorianus. It is a close relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. [citation needed]
Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. [1] This yeast's complicated genome appears to be the result of hybridisation between two pure species in the Saccharomyces species complex, a factor that led to difficulty in establishing a proper taxonomy of the species.
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
Brewing is one of the oldest human industries, and scientists have uncovered evidence of fermented beverages from China from at least 7,000 years ago.
Saccharomyces eubayanus, a cryotolerant (cold tolerant) type of yeast, is most likely the parent of the lager brewing yeast, Saccharomyces pastorianus. [1] [2] [3]Lager is a type of beer created from malted barley and fermented at low temperatures, originally in Bavaria.
Yeast metabolize the carbohydrate source to form a number of compounds including ethanol. The process of brewing beer starts with malting and mashing, which breaks down the long carbohydrates in the barley grain into more simple sugars. This is important because yeast can only metabolize very short chains of sugars. [3]
The name "lager" comes from the German "lagern" for "to store", as brewers in Bavaria stored beer in cool cellars during the warm summer months, allowing the beers to continue to ferment, and to clear any sediment. [83] Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus). Lager typically undergoes primary fermentation at 7 ...
Lager is a general term that includes several variations or styles, such as Pilsener, Vienna and Märzen. Lager is distinguished from ale by its yeast. Lager yeast ferments at colder temperatures and flocculates on the bottom of the fermenting vessel, while ale yeast ferments at warmer temperatures and settles on the tops of fermentation tanks.