Upper layer fermentation or lower layer fermentation? The difference between the two is the type of yeast used. This is also the standard for distinguishing between the two beer camps of ale and lager.
Yeast: Saccharomyces cerevisiae
Temperature: 15-25 ° C
Fermentation period: 3-8 days
Using traditional brewer’s yeast, the brewed beer has a special smell such as fruit or spices. The wine is thicker and has an alcohol content of up to 12%. The optimal drinking temperature is 6-12 °C. The Anglo-Saxons called this beer the name ale, which is the ancient word for “beer” in English.
The grape juice yeast is used for low-temperature long-time fermentation, which is not easy to deteriorate, and is suitable for mass production. It has been favored by the beer industry since the 19th century. The beer brewed in this way is called lager, which is derived from German lagern (meaning). The taste of Rag is more refreshing than that of Al, the alcohol is lower, the fragrance is more refined, and the flavor of malt and hop is quite obvious.