Classification


Ale

Also called top fermentation beers, they are fermented with yeast strains of the species Saccharomyces cerevisiae. They ferment at a temperature above 15 ° C. They produce a greater amount of esters and fusel alcohols, providing characteristic aromas and flavors in this type of beers, if they are produced in high concentrations, they will be more fruity.



Lager

Also called low-fermentation beers, they are fermented with yeast strains of the species Saccharomyces pastorianus. It ferments more slowly, producing more sulfur compounds and fewer fusel esters and alcohols. Its fermentation takes place below 15 ° C. Unlike Ale yeasts, Lager yeasts can ferment melibiose.


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