What You Need to Know
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.
The Science
Primary Reaction
Fermentation of maltose and other fermentable sugars to ethanol and CO₂