Which category uses bottom-fermenting yeast at cooler temperatures?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the Beer and Wine Exam 2. Dive into flashcards and multiple choice questions, each with hints and explanations. Ace your exam with confidence!

Multiple Choice

Which category uses bottom-fermenting yeast at cooler temperatures?

Explanation:
Bottom-fermenting yeast works best at cooler temperatures and tends to settle to the bottom during fermentation, which is the hallmark of lagers. Fermenting cold with this yeast produces a clean, crisp profile with fewer fruity esters, giving lagers their smooth finish. Saisons are produced with top-fermenting yeast at warmer temperatures, yielding spicy and fruity notes. Wheat beers are typically ales as well, using top-fermenting yeast at warmer temperatures. So the category that uses bottom-fermenting yeast at cooler temperatures is lagers.

Bottom-fermenting yeast works best at cooler temperatures and tends to settle to the bottom during fermentation, which is the hallmark of lagers. Fermenting cold with this yeast produces a clean, crisp profile with fewer fruity esters, giving lagers their smooth finish. Saisons are produced with top-fermenting yeast at warmer temperatures, yielding spicy and fruity notes. Wheat beers are typically ales as well, using top-fermenting yeast at warmer temperatures. So the category that uses bottom-fermenting yeast at cooler temperatures is lagers.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy