Processed

Ale Strain

A tier

Ale strains are S. cerevisiae selected for warm beer fermentation—esters of fruit and spice, faster attenuation at ale temperatures—not for sandwich bread. Some bakers experiment with spent ale yeast, but results vary and bitterness or hop residues can spoil dough flavour. Brewers pitch ale strains for pale ales, stouts, and Belgian styles. Good ale yeast is viable and true to style; contaminated or stressed slurry makes off beer. For reliable brioche, buy baker’s yeast rather than pitching brewery slurry unless you know the culture is clean and unsalted.