This category of yeast, scientifically known as Saccharomyces pastorianus, ferments best at cooler temperatures between 7 and 13 degrees Celsius. Unlike ale strains, these cells do not rise to the surface with carbon dioxide bubbles but instead flocculate and settle at the bottom of the fermentation vessel. It produces fewer esters than top-fermenting strains, resulting in the crisp, clean flavor profile characteristic of traditional lagers.
Heard on the job
We're pitching a fresh slurry of unterhefe for the pilsner batch tomorrow morning.
Also heard as
- bottom yeast
- lager yeast