Brewing kettle at the Stiegl brewery

Yeast from our pure culture bred in-house

It is responsible for fermentation, during which it metabolises malt sugar to alcohol, carbonic acid and other secondary fermentation products typical of yeast that play major roles with regard to flavour and aroma. Various yeast strains from Stiegl’s own pure cultures are used depending on the type of beer. We cultivate our own yeast strains to ensure a consistent flavour. There are two types of beer yeast: top-fermented yeast accumulates at the top of the fermentation tank during fermentation, while bottom-fermented yeast sinks to the bottom. The type of yeast determines whether a beer is classed as top-fermented or bottom-fermented.