Which category uses bottom-fermenting yeast at cooler temperatures?

Which category uses bottom-fermenting yeast at cooler temperatures?

• A. Saisons
• B. Ales
• C. Lagers
• D. Wheat beers

Answer: (C)

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.