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Question: 1 / 145
What type of yeast is predominantly used for brewing ales?
Top-fermenting yeast
The predominant type of yeast used for brewing ales is top-fermenting yeast, which is generally classified as Saccharomyces cerevisiae. This yeast ferments at warmer temperatures, typically ranging between 60°F and 75°F (15°C to 24°C), which allows for a more robust flavor profile to develop. Top-fermenting yeast tends to rise to the top of the fermentation vessel during the fermentation process, hence the term "top-fermenting." This yeast strain is known for producing esters and phenols that contribute to the characteristic fruity and spicy flavors often found in various ale styles.
In contrast, bottom-fermenting yeast, commonly associated with lagers, ferments at cooler temperatures and settles at the bottom of the fermentation vessel. Wild yeast refers to non-cultivated yeast strains that can contribute to spontaneous and complex flavors, often seen in sour and farmhouse beers. Dry yeast refers to the form in which yeast is packaged and stored, not specifically a type of yeast itself. Thus, top-fermenting yeast is the correct choice because it directly correlates to the primary yeast utilized in the brewing of ales.
Bottom-fermenting yeast
Wild yeast
Dry yeast