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• Known Commercial Yeasts
  2 KB (234 words) - 14:53, 18 June 2009

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• Kölsch
  ...place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also op |commercial=Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, P
  7 KB (1,174 words) - 14:49, 24 November 2010
• Old Ale
  ...n as tuns. The beer would pick up some lactic sourness as a result of wild yeasts, lactobacilli and tannins in the wood. The result was a beer dubbed ‘stal |commercial=Gale's Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, J.W.
  8 KB (1,307 words) - 14:52, 24 November 2010
• Dry yeast
  ===[http://www.muntonshomebrew.com/category/yeasts-and-other-products/ Munton and Fison]=== ; [[Muntons Premium Gold Ale]]: One of the best English Ale yeasts. Use 2 packs in 5 gallons of wort.
  7 KB (941 words) - 00:36, 9 March 2013
• Pale Lager
  ...tly more concentrated flavor and a slightly higher alcohol level. In most commercial examples, the effect is insignificant and the resulting beer is almost indi ...the mash or [[corn syrup]] in the kettle. [[Corn grits]] are used by many commercial brewers because they are cheap, but they require a separate [[cereal mash]]
  16 KB (2,519 words) - 15:16, 3 September 2009
• Wild yeast
  ...tandard species of [[saccharomyces]], are sometimes referred to as '''wild yeasts''' even if they are cultures and pitched intentionally. The terms is also ...[[smack pack|smack packs]]. In fact, for many years, brewers did not even know about the existence of [[yeast]]; for example, in the famous Bavarian beer
  3 KB (401 words) - 17:00, 24 September 2007
• Bière de Garde
  ...istinguished by its unique "cellar" character derived from local molds and yeasts. ...re de Garde for the homebrewer is the "cellar" character, which comes from yeasts and molds indigenous to the region. Neither [[Wyeast]] nor [[White Labs]]
  6 KB (900 words) - 13:00, 26 September 2007
• Cream Ale
  ...y 68 degrees F is often a good balance, especially when both ale and lager yeasts are used, but you will need to experiment based on your individual yeast an |commercial=Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Sleeman Cream Ale, Li
  6 KB (932 words) - 03:41, 1 March 2013
• Belgian Pale Ale
  ...] to reduce it to almost none. Instead, sweet malt and complex, flavorful yeasts dominate this style. ...as a style, although neither definition is as wide as the true category of commercial beers, which now includes both spiced and highly hopped brews.
  5 KB (734 words) - 14:49, 24 October 2007
• Lambic
  Traditional lambic breweries use [[open fermentation]], allowing the wild yeasts and airborne bacteria of the Senne valley where these beers are brewed to i ...l, and unwanted in most beer styles. Homebrewers are at an advantage over commercial brewers in that homebrewers can (and probably should) maintain a separate f
  19 KB (2,939 words) - 14:27, 22 September 2007
• Vienna Lager
  ...0s. Dreher combined English malting techniques with the bottom-fermenting yeasts used in Munich to create a beer similar to the [[Märzen]] then brewed in M |commercial=Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), G̦sser
  5 KB (737 words) - 14:52, 24 November 2010
• Steam Beer
  ...g the West Coast) in the nineteenth century, brewed with bottom-fermenting yeasts but at higher than ordinary lager fermentation temperatures. ...style. Because Anchor claims a trademark on the name "Steam Beer", modern commercial examples must be referred to as '''California Common''' instead. However,
  7 KB (1,027 words) - 21:15, 1 June 2011
• Adambier
  ...others report only strongly-flavored German malts. Modern homebrewed and commercial examples tend not to be brewed with wheat. ...considered unnecessary for conversion of starches, and indeed many modern commercial German breweries are switching to single-infusion techniques with acceptabl
  8 KB (1,230 words) - 14:47, 19 March 2016
• Schwarzbier
  ...btle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred. |commercial=Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbeck
  4 KB (576 words) - 18:07, 15 October 2007
• Understanding Attenuation
  ...easts (saccharomyces uvarum) can ferment that wort sugar completely, lager yeasts will show a slightly higher limit of attenuation for the same wort. ...t depend on the yeast strain. It is solely set by the mashing process. All yeasts are able to ferment all the fermentable sugars (save for the lager - ale di
  13 KB (2,153 words) - 09:38, 4 August 2014
• The Brew-Master's Bible
  ...of the stale ale, bland beer and lackadaisical lagers mass-produced by the commercial labels, Americans are discovering the many advantages of brewing their own ...ble is the ultimate resource. Its features include: Updated data on liquid yeasts, which have become a hot topic for brewers; 30 recipes in each of the class
  3 KB (465 words) - 13:15, 9 December 2007
• Yeast Pitching
  ==Commercial Yeast== ...needed to properly inoculate a wort of 12ºP wort. Conveniently, many dry yeasts come in 11-gram packets- almost perfect for a mid-gravity beer.
  3 KB (516 words) - 01:13, 12 March 2013
• Apfelwein
  ...no comparable product in the United States. It's drier and less sweet than commercial hard ciders.
  10 KB (1,708 words) - 17:18, 29 June 2015
• Weizen
  0 bytes (0 words) - 19:26, 1 October 2014