The world of beer is full of diversity, and an essential part of that diversity comes from the yeast used during the brewing process. Every type of beer yeast contributes distinct flavours and aromas, playing a crucial role in shaping a beer’s identity. This article focuses on one specific type, often used in brewing the popular Pilsner style of beer: Pilsner yeast.

Introduction to Yeast in Brewing

Yeast is a microorganism that’s integral to brewing all the different beer types available. It ferments the sugars extracted from malted grains during the brewing process, converting them into alcohol, carbon dioxide, and various flavour compounds. There are two primary types of brewing yeast: ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces pastorianus).

Ale yeast, or top-fermenting yeast, ferments at warmer temperatures, usually between 15 to 24°C (59 to 75°F), creating beers with a wide range of flavours and aromas. On the other hand, lager yeast, also known as bottom-fermenting yeast, ferments at cooler temperatures, usually between 7 to 13°C (45 to 55°F). This cold fermentation process imparts a clean, crisp taste to the beer, which is a hallmark of lager styles.

Understanding Pilsner Yeast

Pilsner yeast is a strain of lager yeast often used in brewing Pilsner beers, a style that originated in the city of Pilsen in the Czech Republic. This yeast strain is known for producing a clean profile, allowing the flavours of the malt and hops to shine through.

Like other lager yeasts, Pilsner yeast ferments at cooler temperatures and is typically lagered (stored at near-freezing temperatures) for several weeks after primary fermentation. This process helps clarify the beer, reduce any residual sweetness, and create a well-rounded and refined beer characteristic of the Pilsner style.

Characteristics of Pilsner Yeast

Pilsner yeast is revered for its ability to produce beers with a clean and neutral profile. It tends to emphasise the ingredients’ natural flavours, allowing the soft malt sweetness and the distinctive bitterness from the hops to be more prominent. Pilsner yeast does not produce strong fruity or spicy flavours and aromas that are common with ale yeasts. Instead, it may contribute subtle notes of butterscotch or a slight fruitiness, depending on the specific strain and fermentation conditions.

Moreover, Pilsner yeast is highly flocculent, meaning it clumps together and settles at the bottom of the fermentation vessel after fermentation is complete. This characteristic contributes to the clarity of the finished beer, which is a defining trait of Pilsners.

Importance of Pilsner Yeast in Brewing Pilsners

The use of Pilsner yeast is one of the factors that distinguish Pilsners from other beer styles. The yeast’s ability to ferment at cooler temperatures and produce a clean, well-rounded profile is crucial in achieving the characteristic taste of a Pilsner. Without it, the beer would lack the crisp finish and clarity that Pilsners are renowned for.

Furthermore, the use of Pilsner yeast allows the Pilsner’s other key ingredients – the pale malts and the distinctive Saaz hops – to showcase their flavours, creating a beer that is balanced, refreshing, and nuanced.


Pilsner yeast, with its unique characteristics and fermentation process, plays a critical role in the creation of Pilsner beers. Its ability to produce a clean, crisp profile while highlighting the beer’s malt and hop flavours testifies to the importance of yeast in brewing. Whether you are a homebrewer or a beer enthusiast, understanding the role of Pilsner yeast can enhance your appreciation for the much-loved Pilsner style.

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