Bottom fermented beer
As a bottom-fermented beer is known beers that using different strains of bottom-fermenting yeast in different ways brewed be. An essential feature of the beer is that the yeast colonies sink to the bottom of the fermentation vessel after fermentation, hence the name.
In contrast to top-fermenting yeast, bottom-fermenting yeast requires a lower temperature between 4 and 9 ° C for fermentation. Because of this, fewer spontaneous infections can multiply; In addition, bottom-fermented brewing requires a longer fermentation and storage time. Typical bottom-fermented beers are: Pils , Export , Märzen , Lager .
Individual evidence
- ↑ Horst Dornbusch : Das große Brauwelt Lexicon of beer types:, p. 205, Hans Carl: Nürnberg 2017 ISBN 978-3418001319