Ale yeast

Ale Yeast is a type of brewer's yeast primarily used in the production of top-fermenting beers, known as ales. This yeast is characterized by fermenting at relatively high temperatures, between 15 and 24 °C, which promotes the production of fruity and complex flavors in the beer.

Origin: Ale yeast comes from traditional strains used in European regions, especially in the United Kingdom and Ireland, where the brewing of ales has a long history. Its use has spread globally thanks to the popularity of this type of craft beer.

Properties: In the culinary context and home brewing of fermented beverages, ale yeast is valued for its ability to ferment quickly and provide distinctive and aromatic flavors. Furthermore, as a living microorganism, it contributes to the texture and development of fermented products. Although its primary use is in beer production, it can also be used in the fermentation of other artisanal foods and beverages.

Synonyms in Latin American Spanish: In many Spanish-speaking countries, ale yeast is simply known as levadura de cerveza para ale (ale brewer's yeast), or more generally as levadura de cerveza de fermentación alta (top-fermenting brewer's yeast). It usually doesn't have a very distinct name, although in some places it is referred to as levadura cervecera ale (ale brewer's yeast) to differentiate it from bottom-fermenting or lager yeast.