This yeast strain, Saccharomyces Pastorianus, works at a much slower rate at cooler temperatures, and is referred to as a “bottom-fermenting.” Cool fermentation in caves and cellars dates back to the middle ages. Lager beers are fermented with a different – although closely related – yeast. Sometimes referred to as a “top-fermenting” yeast, Cerevisiae ferments warm and relatively quickly, produces an estery quality to the beer, and creates what we refer to as “ale”. This yeast, Saccharomyces Cerevisiae, has been used in beer fermenting for literally thousands of years. Historically, all beers were fermented with one particular strain of yeast – with a few variations. Lager beers originated in Northern Europe, in what is now Germany and Austria.
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