What type of yeast is used in the production of lager?

Lager is produced using bottom-fermenting yeast, specifically strains of Saccharomyces pastorianus. This type of yeast ferments at cooler temperatures, typically around 45-55°F (7-13°C), which contributes to the clean, crisp profile characteristic of lagers. The fermentation process for lagers is also slower than for ales, allowing for the development of different flavors and a smoother finish.

The use of bottom-fermenting yeast is crucial because it sinks to the bottom of the fermentation vessel, where it takes longer to convert sugars to alcohol compared to top-fermenting yeast used in ales, which rises to the top during fermentation. This distinction not only affects the fermentation process but also directly influences the flavor and aroma of the final product. Hence, the correct identification of bottom-fermenting yeast as the yeast type used in lagers is essential for understanding lager production and its characteristics.