Description
Beer fermentation in Europe is a controlled biological process where yeast converts malt sugars into ethanol and CO₂, shaping flavor, attenuation, and stability.
Technical
During fermentation, Saccharomyces cerevisiae (ale) or Saccharomyces pastorianus (lager) metabolize maltose, maltotriose, and other fermentable sugars via glycolysis and the alcoholic fermentation pathway, producing ethanol and CO₂. Temperature and yeast strain influence the production of higher‑order alcohols, esters, and acids, while nutrient availability and sanitation control the kinetics and final product quality.
Science
Primary Reaction
Fermentation of maltose and other fermentable sugars to ethanol and CO₂
Sensory Profile
Aroma ()
maltyhoppyfruitysolventsouryeastybreadyspicycaramelcitrus