While beers such as ales, stouts and sours have their own fanbases, America has long favored a crisp, refreshing lager. But what makes a yeast variety suitable for light, lager beer rather than ales?

According to Chris Todd Hittinger, a professor of genetics evolution at the University of Wisconsin–Madison, Saccharomyces cerevisiae, or baker’s yeast, requires a warm environment for optimal fermentation. This works well for brewing heavier beers, such as ales. However, to produce a lager, brewers need yeast that ferments best at cool temperatures.

Read the full story HERE by Marissa Locke Rottinghaus, science writer for the ASBMB

SOURCE: ASBMB Today
PHOTO CREDIT: On File