To be even slightly more technical, ale yeasts are generally referred
to as top fermenting yeasts. They ferment at warmer temperatures
usually around 68/70 F and have a lot of "froth" to them and hence
rise to the top when undergoing fermentation. Lagers are known as
bottom fermenting yeasts. They ferment at much lower temperatures, in
the low 50s F and are slower to ferment which keeps them to the bottom
and yields a different characteristic to the beer.

A steam beer is generally a lager strain of yeast brewed made to brew
at ale temperatures. If you really want to get into your knowledge of
Saccharomyces then Belgium is definitely the place to go. They do
amazing things with yeast there. The various ales produced by the
Abbey's there cultivate their own wild yeasts in their own caves and
have basically farmed their own little ecosystem for hundreds of years
producing very characteristic strains that don't exist anywhere else.
Then you get some of the very odd one like the sour wild ales from
Flanders. Weird stuff.

Ale yeast and Lager yeast used to be considered two different species
but I've read that that view has been revised. I don't know enough
about it to understand that bit though, so if you want to know more
you'll have to do some research.

Cheers,
Judah

On Thu, Aug 27, 2009 at 3:45 PM, Gruss Gott<[email protected]> wrote:
>
>> Judah wrote:
>> on using their "steam" yeast loses it for me. A "steam" beer (for
>> those playing at home) is a hybrid between a lager yeast and an ale
>> yeast. It ferments at an in between temperature and has something in
>> between the characteristics of a lager and an ale. All told, well, I
>> find it middling.
>>
>
> Holy shit dude.  You just taught me more about beer than I knew existed.
>
> 

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