Cicerone Certified Beer Server Practice Exam

The correct type of yeast most commonly used in the production of ales is Saccharomyces cerevisiae. This yeast is known as a top-fermenting yeast, which means it ferments at warmer temperatures compared to bottom-fermenting yeasts. This characteristic allows it to produce the fruity and complex flavors that are often associated with many ale styles.

Ales are generally fermented at temperatures ranging from about 60 to 75 degrees Fahrenheit (15 to 24 degrees Celsius), facilitating the unique flavor profiles that differentiate ales from lagers. While other yeasts can be used in various beer styles, Saccharomyces cerevisiae is the predominant yeast in traditional ale brewing due to its efficient fermentation process and ability to produce a wide range of flavors.

Other yeast types mentioned have specific uses. For example, Saccharomyces pastorianus is primarily utilized for lager production and is a bottom-fermenting yeast. Pichia anomala is not commonly used in standard beer production and is more known for its role in certain fermented foods and other applications. Brettanomyces bruxellensis is often used in some specialty and wild ales, but it is not the primary yeast for standard ale production.