Glossary
Beer & Malt
Brewing yeasts may be classed as "top cropping" (or "top fermenting") and "bottom cropping" (or "bottom-fermenting"). Top cropping yeasts are so called because they form a foam at the top of the wort during fermentation. An example of a top cropping yeast is Saccharomyces cerevisiae, sometimes called an "ale yeast". Bottom cropping yeasts are typically used to produce lager-type beers, though they can also produce ale-type beers. These yeasts ferment more sugars, creating a dryer beer, and grow well at low temperatures. An example of bottom cropping yeast is Saccharomyces pastorianus, formerly known as S. carlsbergensis.
The most common top cropping brewer's yeast, S. cerevisiae, is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, to carbonate dough in the shortest amount of time possible; brewing yeast strains act slower, but tend to produce fewer off-flavours and tolerate higher alcohol concentrations (with some strains, up to 22%).
Brettanomyces is a genus of wild yeast important in brewing lambic, a beer produced not by the deliberate addition of brewer's yeasts, but by spontaneous fermentation by wild yeasts and bacteria. Brettanomyces lambicus, B. bruxellensis and B. claussenii are native to the Senne Valley region of Belgium, where lambic beer is produced.
Referenc: Wikipedia
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