Description
Beer brewing fermentation converts wort sugars into ethanol and CO₂ by yeast under controlled temperatures.
Technical
During primary fermentation Saccharomyces cerevisiae metabolizes glucose, maltose, and maltotriose to produce ethanol and CO₂, while generating higher alcohols and esters that contribute to flavor. Secondary fermentation further refines these compounds, clarifies the beer, and stabilizes the final product. Temperature and time control are critical to balance yeast activity, flavor development, and attenuation.
Science
Primary Reaction
Fermentation of wort sugars to ethanol and CO₂ by Saccharomyces cerevisiae
Sensory Profile
Aroma ()
maltyhoppyyeastyfruitycitrusfloralspicyearthycarameltoasted