We already know that the different genera or species of yeasts will result in very different beers, so today we will be detailing them below.
1. Lager beers, the most consumed
In the search to preserve beer during the hottest months, beer began to be brewed in underground caves where the temperature was lower. Two major milestones occurred under these conditions: the beer remained in optimal conditions in the summer months and the yeast adapted to the environment. The yeast that managed to reproduce at low temperatures was named "lagern" which means to store. The fermentation process in this type of beers takes place at lower temperatures.
2. Ale fermentation beers, increasingly booming
Ale beers are very characteristic for their fruitier nuances resulting from the process itself. The revolution in the craft world, and the rise of the beer culture have led to the resurgence and appreciation of styles of this highly fermented beer that disappeared.
3. The lambic beers
Lastly, lambic or spontaneously fermented beers. The yeasts along with other microorganisms that are used in the manufacture of this type are wild and are found in the air, and their aging, which can last several years, is usually carried out in wooden barrels under the natural layer that produces the yeast.
