The difference between cider yeast and beer yeast lies in the specific strains of yeast used and the characteristics they bring to the fermentation process. As a sommelier and brewer, I have had the opportunity to work with both types of yeast and have noticed distinct variations in their effects on the final product.
Cider yeast, also known as cider yeasts, are typically strains of wine or champagne yeast that are specifically selected for their ability to ferment apple juice into cider. These yeasts are chosen for their ability to enhance the flavors and aromas of the apples, creating a well-balanced and complex cider. They often impart fruity and floral notes to the finished product, which can range from dry to sweet, depending on the desired style.
On the other hand, beer yeast strains, which are commonly referred to as ale or lager yeasts, are specifically chosen for their ability to ferment the sugars present in malted barley and other grains used in brewing beer. Ale yeast strains are known for producing fruity esters and higher fermentation temperatures, resulting in ales with flavors ranging from fruity to spicy. Lager yeast strains, on the other hand, are known for their ability to ferment at lower temperatures and produce clean and crisp flavors, making them ideal for brewing lagers.
In terms of fermentation characteristics, cider yeast generally ferments at a slower pace compared to beer yeast. This slower fermentation allows for a more gradual development of flavors in the cider, resulting in a smoother and more refined taste. Beer yeast, on the other hand, tends to ferment more quickly, which can result in a wider range of flavors developing during fermentation.
Another difference lies in the types of sugars that each yeast can ferment. Cider yeast strains are adept at fermenting fructose, which is the primary sugar found in apples, whereas beer yeast strains are better suited for fermenting maltose, the sugar found in malted barley. This difference in sugar metabolism contributes to the distinct flavors and characteristics of cider and beer.
Furthermore, the choice of yeast can also be influenced by the desired alcohol content of the final product. Cider yeast strains are often selected to ferment to a higher alcohol level, typically around 8-12% ABV, while beer yeast strains may be chosen for lower alcohol beers or higher alcohol styles like barleywines or imperial stouts.
The main difference between cider yeast and beer yeast lies in the specific strains used and their effects on the final product. Cider yeast strains, often wine or champagne yeasts, bring out the flavors and aromas of apples, while beer yeast strains, whether ale or lager, are chosen for their ability to ferment the sugars in malted barley and other grains. These differences in yeast strains, fermentation characteristics, and sugar metabolism result in the distinct flavors and characteristics of cider and beer.