Which type of yeast is most commonly used in brewing?

Which type of yeast is most commonly used in brewing?

• A. Brettanomyces
• B. Saccharomyces cerevisiae
• C. Lactobacillus
• D. Kluyveromyces

Answer: (B)

The most commonly used yeast in brewing is Saccharomyces cerevisiae. This yeast is favored for its ability to ferment sugars into alcohol and carbon dioxide efficiently, which is essential for producing a variety of beer styles. Saccharomyces cerevisiae is a top-fermenting yeast, meaning it tends to rise to the top of the fermentation vessel during the fermentation process. This strain is particularly effective at higher fermentation temperatures, which can contribute to the production of certain esters and phenols, adding desirable flavors and aromas to the beer. Additionally, Saccharomyces cerevisiae has a well-documented genetic and fermentation profile, making it a reliable choice for brewers seeking consistency in their products. Its versatility allows for use in various styles, from ales to stouts, making it the go-to yeast for many commercial and homebrewers. Other yeasts listed, such as Brettanomyces, are used for specific styles to impart unique flavors or complexity but don't have the same level of general usage as Saccharomyces cerevisiae. Similarly, Lactobacillus is a bacteria commonly used in sour beer production rather than yeast, and Kluyveromyces is generally used in niche applications rather than mainstream brewing, further highlighting

The most commonly used yeast in brewing is Saccharomyces cerevisiae. This yeast is favored for its ability to ferment sugars into alcohol and carbon dioxide efficiently, which is essential for producing a variety of beer styles. Saccharomyces cerevisiae is a top-fermenting yeast, meaning it tends to rise to the top of the fermentation vessel during the fermentation process. This strain is particularly effective at higher fermentation temperatures, which can contribute to the production of certain esters and phenols, adding desirable flavors and aromas to the beer.

Additionally, Saccharomyces cerevisiae has a well-documented genetic and fermentation profile, making it a reliable choice for brewers seeking consistency in their products. Its versatility allows for use in various styles, from ales to stouts, making it the go-to yeast for many commercial and homebrewers.

Other yeasts listed, such as Brettanomyces, are used for specific styles to impart unique flavors or complexity but don't have the same level of general usage as Saccharomyces cerevisiae. Similarly, Lactobacillus is a bacteria commonly used in sour beer production rather than yeast, and Kluyveromyces is generally used in niche applications rather than mainstream brewing, further highlighting