Do You Like It On Top or On the Bottom?

Your yeast, I mean. Depending on what kind of yeast used in fermenting your beer, it either ferments on the top or on the bottom, developing a very different flavor and style of beer. What were you thinking? Personally, I like bottom fermented beers.

"What's the difference?" you may be wondering. Well, the purpose of yeast in beer is that it converts the sugar into alcohol. First off, methodology in top fermented beers is different than that of bottom fermented beers. The fermentation process occurs at warmer temperatures, closer to room temperature, causing the yeasts to act quickly. Also, you want to expose the beer to as much air as possible in the few days that the beer is stored and allowed to ferment. In the end, the yeasts are unable to fully convert all the sugars, and you're left with a fruitier, sweeter, often more complex beer. Top fermented beers include: ales, stouts, bitters and traditionally British beer.

Bottom fermentation is pretty much the opposite of top fermented beer. The beer is fermented at much colder temperatures with minimal air contact and for much longer periods of time, varying from 6 weeks to 6 months. During that time, the yeasts and any by-products fall to the bottom. This process usually results in a cleaner, crisper beer, often known as lagers and pilsners.