The Best Beer Yeast Strains: How Different Strains Affect Flavor and Aroma

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As any beer connoisseur would know, the yeast used in brewing plays a huge role in the aroma, flavor, and overall quality of the beer. Therefore, it is important to make an informed decision when selecting a yeast for brewing beer. In this article, we will take a closer look at the best yeast for brewing beer based on our review for 2019.

Saccharomyces cerevisiae

Different types of beer

The top choice for brewing beer is Saccharomyces cerevisiae. This yeast is known for its ability to fully ferment the malt and produce a clean, crisp finish. It is also tolerant of higher alcohol levels, making it an excellent choice for strong ales and beers.



Brettanomyces is a wild yeast strain commonly found in lambics, saisons, and sour beers. It is known for its funky, earthy, and barnyard-like flavors. However, it can also produce off-flavors if not properly managed, so it is important to monitor the fermentation process closely when using Brettanomyces.

Lactobacillus and Pediococcus

Lactobacillus and Pediococcus

Lactobacillus and Pediococcus are bacteria strains used in sour beers. They produce lactic acid, which gives the beer its characteristic tartness. These strains are often used in conjunction with Brettanomyces to create complex, sour beers.


When selecting the best yeast for brewing beer, it is important to consider the type of beer being brewed, as well as the desired flavor and aroma profile. Whether you are brewing a classic lager or a funky, sour beer, there is a yeast strain that is right for you.

So, go ahead and make your next batch of beer a success by selecting the perfect yeast strain, and let the flavors and aromas of your beer speak for itself! Cheers!

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