: Often called "top-fermenting" yeast because it rises to the surface during active fermentation. It thrives at warmer temperatures (typically 15–24°C / 60–75°F) and produces fruity esters and spicy phenols, which are characteristic of IPAs, stouts, and Belgian ales.
: The yeast population explodes, rapidly consuming sugars and producing the bulk of the beer’s alcohol and CO2. Brewing yeast and fermentation
The two most common species used in modern brewing are distinguished by their fermentation behavior and temperature preferences: : Often called "top-fermenting" yeast because it rises
Beyond just producing alcohol, yeast contributes hundreds of secondary metabolites, such as esters and phenols, which are responsible for the complex aromas and flavor profiles unique to different beer styles. Primary Types of Brewing Yeast which are characteristic of IPAs