Fermentation

Once the wort has cooled to the proper temperature, brewer's yeast is added. Brewers call this pitching the yeast. The quantity of yeast added and the temperature at which it is pitched both influence the final product.

Over the next several days, yeast consumes the wort sugars and converts them to alcohol and carbon dioxide. At the same time, yeasts also contribute unique flavors and aromas to the beer. Ale fermentations typically take about 7 to 10 days, but lager fermentations can last 2 weeks or more.