Cicerone Certified Beer Server Test 2025 – 400 Free Practice Questions to Pass the Exam

Bottom-fermenting yeast is primarily used in lager production. This type of yeast ferments at cooler temperatures, typically between 45°F and 55°F (7°C to 13°C), which is conducive to the development of clean and crisp flavor profiles characteristic of lagers. The most common bottom-fermenting yeast used for brewing lagers is Saccharomyces pastorianus, which sinks to the bottom of the fermentation vessel during fermentation.

This fermentation process allows for a longer maturation period at low temperatures, enabling the beer to undergo lagering. As a result, lagers tend to have a smooth texture and are typically less fruity compared to ales, which utilize top-fermenting yeast, like Saccharomyces cerevisiae, that works at warmer temperatures and produces more fruity and estery flavors.

Understanding the fermentation characteristics of bottom-fermenting yeast is essential for brewers aiming to produce a clean and refined lager, making this knowledge foundational for anyone pursuing certification in beer service.