For consistency in taste, we cultivate our own yeast strains
When it comes to yeast, top quality is of paramount importance. Not surprisingly, there is a saying among brewers: "It’s the brewer who adds the flavour but the yeast makes the beer." Yeast is a unicellular fungus that causes the fermentation of the wort, thereby transforming malt sugar into alcohol and carbon dioxide. In addition, yeast produces aromatic substances which contribute to the distinctive flavour of beer. There are two types of yeast:
Top-fermented yeast rises to the surface after the fermentation process; bottom-fermented yeast sinks to the bottom of the fermenting vessel. Depending on the yeast selected, it is distinguished between bottom-fermented and top-fermented varieties of beer. Bottom-fermented beers include the Stiegl-Goldbräu or the Stiegl-Pils.
The most well-known variety of top-fermented beers is the ‘Weißbier’ (wheat beer); however, top fermentation is also used for rye beer and spelt beer as well as regional varieties such as Ale or Stout.