Bottom fermentation

{
  "id": "MLC-T-IND-000709",
  "term": "Bottom fermentation",
  "field": "Industrial and trades",
  "definition": "A brewing process that uses yeast strains, specifically Saccharomyces pastorianus, which sink to the bottom of the fermentation vessel. This method is conducted at cool temperatures, between 7 and 15 degrees Celsius, over a longer period than top fermentation. The resulting beers, such as pilsners and bocks, are known as lagers and are characterized by a clean, crisp flavor profile.",
  "subject": "Manufacturing",
  "translations": {
    "de": "Untergärung",
    "es": "fermentación baja",
    "fr": "fermentation basse"
  },
  "url": "https://mlchart.com/terminology/industrial/bottom-fermentation/"
}