When planning to brew beer at home, you will need a list of equipment and ingredients. Among all the essentials like malt, hops and fermenters, there is one item you will have to pay special attention to when choosing – the brewing yeast.
While it may not look like much, yeast is a vital part of the brewing process. Without it, there would be no beer, just a sweet, unfermented liquid. That’s because yeast is what turns the sugars in your brew into alcohol and carbonation, giving beer its kick and character.
Does It Matter What Kind of Yeast I Use?
Yes, it does. The type of yeast you use will impact the outcome of your home-brewed beer. Different brewing yeasts not only affect how efficiently sugars are converted into alcohol, but they also influence the flavour, aroma, mouthfeel and even the appearance of the final product.
Some strains produce fruity or spicy notes, common in ales, while others produce a clean, crisp finish typical of lagers. Certain yeasts ferment at different temperatures and have varying levels of attenuation (how much sugar they consume) and flocculation (how well they settle out). Because of these differences, the style of beer you’re brewing – whether it’s a rich stout, a hoppy IPA or a refreshing pilsner – will help determine the best yeast to use.
Common Types of Brewing Yeast
Home beer brewers generally use two types of brewing yeasts to brew their favourite beer: Ale and Lager. While both work the same way, there are a few minor differences between the two that make each one its own species.
Ale Yeast
Ale yeast is known as a “top-fermenting” yeast because it tends to rise to the top of the fermenter while it’s working. It ferments best at warmer temperatures, usually between 15°C and 24°C, which helps it work fast and create lots of flavours in the beer.
One of the key properties of ale yeast is that it often gives beer fruity flavours, like hints of banana, apple or pear. Some types can also add spicy or clove-like notes, especially in beers like Belgian ales or wheat beers. Ale yeast is very versatile and is used in many popular beer styles like IPAs, pale ales, stouts, porters and bitters. Different yeast strains are chosen depending on the flavour you want, how much sugar you want the yeast to eat (attenuation) and how well the yeast settles at the end (flocculation). Common options include:
- Belgian Ale Yeast – Produces fruity and spicy flavours, like banana, clove or even bubblegum. These yeasts are perfect for Belgian styles like Saisons, Dubbels, Tripels and Witbiers. They leave the beer dry and complex with lots of character.
- French Ale Yeast – Used for Saison-style beers, French ale yeast also produces dry, crisp finishes with peppery and spicy notes. Ferments well at warmer temperatures and is great for farmhouse-style ales.
- American Ale Yeast – This yeast is clean and neutral with very little yeast flavour. It lets the hops and malt shine through, making it great for American Pale Ales, IPAs and Amber Ales. It’s also very reliable and beginner-friendly.
Lager Yeast
Lager yeast is known as bottom-fermenting because it works mostly at the bottom of the fermenter. It ferments at cooler temperatures, usually between 7°C and 13°C and works more slowly than ale yeast. This slower, cooler process gives lager beers their clean, smooth and crisp taste.
Unlike ale yeast, lager yeast doesn’t create many fruity or spicy flavours. Instead, it lets the natural taste of the malts and hops come through. This makes it great for beer styles like pilsners, helles, bocks, Märzens and American light lagers.
Lager yeast is also chosen based on things like how much sugar it ferments (attenuation) and how well it settles when it’s done (flocculation).
Brewing with lager yeast takes more time and cooler temperatures, but the results are worth it. If you want a beer that’s smooth, clear and refreshing, picking the right lager yeast is important. Common options include:
- Bavarian Lager Yeast – This yeast is great for classic German-style lagers like Helles, Dunkel, Märzen and Bock. It ferments cleanly and creates smooth, malty beers with a crisp finish.
- Californian Lager Yeast – Also known as “steam beer” yeast, this strain works well at slightly warmer temperatures than most lager yeasts. It’s often used for California Common style beers. It produces clean flavours with a light fruitiness, making it a good option if you don’t have strict temperature control.
- Bohemian Lager Yeast – Ideal for brewing Czech-style Pilsners, this yeast creates clean, crisp lagers with a noticeable hop bite and a touch of malt sweetness. It’s perfect if you’re aiming for that classic Pilsner taste.
Dry vs Liquid Yeast
Beer yeast comes in dry and liquid forms. Which one to choose will depend on your brewing goals and experience level. Dry yeast is easy to use, has a long shelf life and doesn’t require any preparation before use. Liquid yeast is more temperature sensitive and usually needs to be activated with a yeast starter before pitching. This extra step is worth it for some brewers, but for many, dry yeast will do just fine.
If you’re just starting out, dry yeast is a reliable and simple option. As you get more comfortable with brewing, you can experiment with liquid yeast to fine-tune flavours and try out a wide range of beer styles. Ultimately, trying both will help you figure out which one works best for you and your brewing style.
Fermentation Is More Than Just Adding Yeast
Making beer isn’t just about throwing in some yeast and waiting. Fermentation is a big part of the process and needs to be done right to get the best results. Things like temperature, oxygen, how much yeast you use and what type of yeast all work together to get the beer to turn out how you want.
First of all, keep everything clean. Yeast is sensitive and can be affected by germs, dirt or temperature changes. Always clean your equipment well and handle the yeast gently. If you’re reusing yeast from a previous batch, make sure it’s still healthy by giving it a fresh starter and enough oxygen so it stays active.
Also, pay attention to your pitch rate. This is how much yeast you add to the wort (the sweet liquid that becomes beer). If you add too little yeast, fermentation will be slow, and the beer will taste weird. If you add too much yeast, it will ferment too fast and the flavours won’t develop properly.
In short, good fermentation is giving the yeast the right environment to do its job. That’s how you get clean, tasty, balanced beer.
