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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.
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 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.
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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.
[2] [3] Munich-style helles is a yellow beer brewed using cool fermentation with a lager yeast such as Saccharomyces pastorianus, bitter hops such as Hallertau hops, and an original specific gravity (prior to fermentation) between 1.044 and 1.053 (11 to 13 degrees plato), and between 4.5 and 6% alcohol by volume. Helles has a less pronounced ...
Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F) or 278 k, where Saccharomyces cerevisiae becomes dormant. A variant yeast known as Saccharomyces cerevisiae var. diastaticus is a beer spoiler which can cause secondary fermentations in packaged products.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...