, originally known as Saccharomyces carlsbergensis
after the brewery at which it was first identified.
Lager yeast works best in cold temperatures between zero and fifteen degrees celsius. It is bottom-fermenting and doesn't work as fast as ale yeast
(to which it is most frequently compared). It also produces less flavour
components, which is desirable when creating a "clean and crisp" tasting beer to drink at low temperatures.