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Topic: Top-fermenting

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Top-fermenting yeast - Wikipedia, the free encyclopedia Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it rises to top of the fermentation vessel. Top-fermenting yeasts are unable to ferment some types of sugars, and the resulting beer is sweeter and "fruitier". Beers that use only top-fermenting yeast are called ales, and for that reason these yeasts are also sometimes called "ale yeasts". en.wikipedia.org /wiki/Top-fermenting_yeast   (108 words)

Wine Making Definitions Anaerobic Fermentation: A fermentation from which air is excluded; the second part of the fermentation process. Fermentation trap (or air-lock): A little gadget used to protect the fermentation from infection by the vinegar fly. Aerobic Fermentation: A fermentation conducted in the presence of air. www.geocities.com /NapaValley/4064/define6.html   (641 words)

Beer Brewing; The Art and Science - Yeast Top fermenting yeast is named as such because most strains exhibit the tendancy to floculate (gather) at the surface of the beer during the first few days of fermentation. Top Fermenting yeast, 'Ale yeast', finds optimum performance in the temperature range of 55-75 deg F. Lower temperatures tend to inhibit fermentation, causing the yeast to become dormant. The top-fermenting yeast is similar to the yeast for baking bread. www.rpi.edu /dept/chem-eng/Biotech-Environ/beer/yeast/yeast1.htm   (339 words)

Brewing - Wikipedia, the free encyclopedia While the nature of yeast was not fully understood until Emil Hansen of the Carlsberg brewery in Denmark isolated a single yeast cell in the 1800s, brewers in Bavaria had for centuries been selecting these cold-fermenting Lager yeasts by storing or "Lagern" their beers in cold alpine caves. They are fermented by means of wild yeast strains that live in a part of the Zenne river which flows through Brussels. Ale yeasts ferment at warmer temperatures between 15°C and 20°C (60°F to 68°F), and occasionally as high as 24°C (75°F). en.wikipedia.org /wiki/Brewing   (1364 words)

Glossary of Beer and Brewing Terms The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Dry-hopping -- The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. Fermentation - This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars. www.beerchurch.com /gloss.htm   (4253 words)

pubnewsuk.co.uk/beer history An ale is a beer fermented with top-fermenting yeast. Fermenting the sugar from malted grains was the first step. Grain malt fermented by yeast, preserved by hops and served with a smile. www.pubnewsuk.s5.com /beerhistory.html   (1301 words)

Ale or Lager? To be honest, top vs. bottom fermenting doesn't mean diddley to me, either, and it means less and less these days with advances in brewing science. When the fermentation reactions are 'pushed' by the higher temperatures, simple equations become complex, other compounds are created through the agency of the extra heat, like a match in a box of fireworks. Consider that lager beer tanks have to be kept chilled to a constant temperature in the 40s F or lower, regardless of the outside temperature and the heat produced by fermentation. www.beveragebusiness.com /bbcontent/art-arch/bryson0302.html   (2260 words)

Siebel - Siebel Pure Yeast Library Bry 96: This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It is a top fermenting Trappist type strain which ferments rapidly at relatively warm temperatures. Bry 144: This is a top fermenting Alt beer style yeast from Germany which produces a very full flavored but clean tasting beer, somewhat estery in flavor. siebelinstitute.com /services/yeast.html   (980 words)

Top fermenting beer When the beer is fermented in cold temperatures, the yeast sinks to the bottom. The beer produced are usually characterized by a complex flavor. Specifically, it refers to the way in which the beer is fermented. www.ece.cmu.edu /~girishv/beer/topbottom.html   (99 words)

German Beer Primer for Beginners Fermentation is usually finished within a few days to a week, after which the yeast-turbid, almost still, beer is allowed to mature in so-called conditioning tanks. After the boil, the wort is cooled and drained into a temperature-controlled fermentation vat, where it is finally introduced to a thick slurry of active yeast. Before the wort can be fermented into beer, however, it must be boiled for at least an hour to drive off unpleasant volatile substances leached out of the grain husks. www.germanbeerinstitute.com /beginners.html   (3362 words)

Yeast Guide - Beer Advocate Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating a very thick, rich yeast head. Fermentation by ale yeasts at these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers. He wasn't the first to discover yeast, but in 1860 Louis Pasteur proved that fermentation is caused by living organisms and asserted that the agents which are responsible for the reaction are connected with the yeast cell. beeradvocate.com /beer/101/yeast.php   (713 words)

Cervecería El Boliche - Glosario de términos Yeasts are bred to either ferment in the top of the vats or in the bottom, each type producing a different kind of beer. Lagers are traditionally made with bottom fermenting yeasts, which fall to the bottom of the fermenting vessel. Spontaneously fermenting style of wheat beer unique to Belgium. www.geocities.com /cerveceria_el_boliche/glosario.htm   (1434 words)

Molson FAQ Ales are fermented with what are known as "top-fermenting" yeasts and lagers are made from "bottom-fermenting" yeasts. Ales are typically fermented warm (at about room temperature) with a yeast that rises to the top of the beer near the end of fermentation. This is done by creating the precise brewing and fermenting conditions required to reduce the amount of residual sugars in the finished beer without sacrificing taste. www.molson.com /faq/brewing.php   (1030 words)

Glossary of Brewing Terms The fermentation method characterized by the fact that yeast cells rise to the surface during fermentation. The first stage of fermentation lasting from two to seven days, during which time most of the fermentable sugars are converted to ethyl alcohol and carbon dioxide gas. Primary fermentation takes from 30 to 40 days, after which more rice and water is added to generate a secondary fermentation lasting 8 to 10 days. www.raxhaven.com /beer/glossary.htm   (4473 words)

BridgePort - The Brewery - Ask the Brewmaster Ale yeasts are called ‘top fermenting’ because they tend to rise to the top of the tank at the end of fermentation and are separated by skimming. Lager yeasts are called ‘bottom fermenting’ because they tend to flocculate and settle to the bottom of the tank after fermentation. After primary fermentation and conditioning, the beer is pitched with fresh yeast and primed with a small amount of fermentable sugar, then racked into individual casks. www.bridgeportbrew.com /bp-brewery-faq.html   (1189 words)

The A Fermentation Lock A simple water and bubble-type device used during closed or secondary fermentation that prevents ambient air from coming in contact withj the fermenting brew. Head The foam at the top of a beer. Steam Beer A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. www.phancypages.com /newsletter/ZNewsletter518.htm   (5374 words)

Michael Jackson's Beer Hunter - Ale lovers must learn to say the dreaded 'L' word Almost half the beer in Britain is made by top fermentation, as are many ale and wheat beer variations in Belgium, Germany and elsewhere. When beer is fermenting, it foams until it appears to be 'toiling", and can easily overflow. In fact, the fermentation was caused by wild yeasts that settled on the grains, the mash, or the vessels used. www.beerhunter.com /documents/19133-000917.html   (1012 words)

Brew Words A style of beer from the Dusseldorf region of Germany that is fermented using a top fermenting yeast and cold conditioned. During the process the fermenting beer would erupt from the bunghole and was called steam by the brewers. The pressurized fermentation vessel where the beer is kept, chilled and under pressure, until served or drawn off for bottling or kegging. www.vinosbrewpub.com /brew/brew-words.html   (1027 words)

Beer Glossary Wheat beers use at least 40% malted wheat in the grist and use top fermenting yeasts. Lager is the general term for a bottom fermenting beer. Lagers are fermented at cold temperatures for up to 2 weeks and then are "lagered" for up to 3 months at temperatures approaching freezing. www.viennatonight.com /main/beerglos.htm   (929 words)

The Webtender: Beer. Beer that undergoes a secondary fermentation in the cask. Method of mashing used mainly in ale-brewing where the grains are left to soak with pure water while starches convert to sugar, usually carried out at a constant temperature. The addition of partially-fermented wort during lagering to encourage a strong secondary fermentation. www.webtender.com /handbook/beer.html   (786 words)

Defalcos Yeast Page Unique top- fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. Ferments dry and crisp, leaving a complex but mild flavor. www.defalcos.com /yeast.htm   (2326 words)

Alan Pugsley and Pugsley's Brewing Projects International - Brewing Systems - Brewery Design, Brewer Training and Beer Brewing Systems and Equipment The Ale fermenting room utilizes open fermentation with a top fermenting yeast and the Lager fermenting room utilizes Uni-tanks in conjunction with a bottom fermenting lager yeast. The disadvantages are that the system can only be used for ale production and formulations are restricted to the use of top fermenting yeasts. The disadvantages are that the two fermenting rooms require to be physically separated to avoid any possibility of yeast cross contamination. www.wowpages.com /pugsley/systems.htm   (688 words)

beer_terms.cfm Ales, as opposed to lagers, still use top fermenting yeast strains, but come in a myriad of styles and strengths. Because of their rights to the process, which uses lager yeasts at ale fermentation temperatures, is not a style often mimicked by microbreweries. Adjunct: Inferior, cheap fermentable materials such as corn or rice that are sometimes used in place of fine grains in the brewing process. www.oregon.com /beer/beer_terms.cfm   (1319 words)

alt-beer Brewers often have their primary fermenting vessels on the top floor of the brewery so that they can open holes in their roofs to let the yeasts, rain, dust, bugs, and whatever else into their beer. Ales are generally beers made with top fermenting yeasts They are brewed at "warm" temperatures, normally between 50 and 70 degrees Fahrenheit. The process of fermenting at cool temperatures is called "lagering." Lagers are said to have originated in Germany where the brewers found that they could change the flavor and smoothness of their beers by storing them in cold caves. users.vnet.net /random/alt-beer   (2104 words)

Modern Brewery Age: Beer styles of the world - the world's classic beer styles, origins and some typical products The two are differentiated by 1) where the yeast ferments in the beer; whether it is top-fermenting or bottom-fermenting, and more importantly 2) at what temperature it is fermented. After fermenting their brews with this new strain at cool temperatures, brewers could then lager (the German word for "age or store") their beers at still colder temperatures. From the two brewing and fermenting methods have come a plethora of varying beer styles. www.findarticles.com /p/articles/mi_m3469/is_n28_v42/ai_11094612   (1517 words)

Types of beer - Arjen's BeerPage Nothing to do with dieting, diat pils is lager which undergoes a thorough fermentation which removes nearly all the sugars from the bottom fermented, Pilsner derived brew. In some cases the seconday fermentation is triggered by the addition of various fruits. This is not a novelty drink, but draws on a long tradition of using local fruit to flavour an already complex brew, balancing the lambic sourness and providing an almond character from the cherry stones. www.arjenroos.com /beer/typesofbeer.htm   (2497 words)

Epinions.com - What Makes a Beer an Ale? Ale yeast is commonly referred to as “top- fermenting”. When ale is brewed, the top- fermenting yeast produces a large amount of esters. Remember- any beer that uses top- fermenting yeast is, in effect, an ale. www.epinions.com /content_1664655492   (862 words)

Bottom-fermenting yeast - Wikipedia, the free encyclopedia Bottom-fermenting yeast, usually of the species saccharomyces uvarum (sometimes saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. Beers that use only bottom-fermenting yeast are called lagers, and for that reason these yeasts are also sometimes called "lager yeasts". en.wikipedia.org /wiki/Bottom-fermenting_yeast   (862 words)

top, tops, topped, topping- WordWeb dictionary definition Be at the top of or constitute the top or highest point "the mower cuts off the tops of the grass"; "the title should be written at the top of the first page" Strike (the top part of a ball in golf, baseball, or pool) giving it a forward spin wordwebonline.com /en/TOP   (269 words)

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