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Large class of microscopic fungi, several species of which are used in brewing. The productivity of yeasts in wort varies with the temperature and reaches a maximum at about 86 °F (30 °C). Usually considered to be two major types, ale yeast and lager yeast. Also known as yeastie beasties.
Yeast-like flavor. Often due to non-flocculent yeast in suspension or beer sitting on sediment for log periods.
English system of fermentation using shallow, square, traditionally slate vessels for fermentation. Still in use by the Samuel Smith Brewery in Tadcaster, Yorkshire.