Ale Yeast

Ale yeast is the workhorse of many of the world’s most familiar beer styles, traditionally fermenting at warmer temperatures than lager yeast, often roughly 60–75°F (16–24°C), depending on the strain. Most brewing strains are Saccharomyces cerevisiae, and the wide variety available gives brewers considerable control over attenuation, flocculation, mouthfeel, and flavor. Some ale yeasts ferment exceptionally clean, allowing malt and hops to dominate, while others contribute noticeable fruity esters, subtle spice, or other fermentation character. Typical applications include Pale Ales, IPAs, Stouts, Porters, Brown Ales, Wheat Beers, Scottish Ales, and many English and American styles.

Compared with Lager yeast, ale strains generally ferment warmer and often produce more fermentation derived flavor and aroma. They are usually less intensely expressive than Belgian yeast, which is selected specifically for distinctive fruity, spicy, and phenolic character. Unlike the yeasts and cultures found in the Sour category, conventional ale yeast is primarily selected for clean, predictable alcoholic fermentation rather than acidity or intentionally funky flavors. This makes the Ale category an excellent starting point when choosing yeast, brewers can select a clean strain when they want hops or malt in the foreground, or a more characterful strain when yeast should become part of the beer’s flavor profile.