The layer of active yeast that rises to the surface of the fermenting vessel during primary fermentation. It is the traditional German classification for Saccharomyces cerevisiae strains used to brew ales, wheat beers, and altbiers. Brewers historically skimmed this thick, foamy yeast cap to pitch into the next batch.
Heard on the job
We need to harvest the oberhefe from the hefeweizen tank before it starts dropping back into the beer.
Also heard as
- top yeast
Do not mix it up with
- Unterhefe: Oberhefe ferments at the top of the vessel at warmer temperatures, while unterhefe is bottom-fermenting lager yeast.
Related terms
Top fermentation
A brewing process where yeast cells rise to the surface of the liquid during active fermentation.
Unterhefe
A German term for bottom-fermenting yeast used primarily in the production of lagers.
Brewer's yeast
The specific strains of yeast cultivated for fermenting beer, or the inactive byproduct sold as a supplement.