Trivial Yeast Question

[Kevin Morano]

At the risk of starting a long conversation, I think that most ales are 
brewed with Sacharromyces carlsbergensis, a close relative, and many 
lagers (what Americans would call "normal" beer) are done with industrial 
strains of cerevisiae. I maintain a couple ale strains on YPD plates in 
lab and they behave very similarly but look a little bit different under 
the scope. They are actually known in the brewing world as 
"top fermenting" and "bottom fermenting", respectively (I think). Has 
something to do with bouyant density during respirofermentative growth. 
Maybe a vacuolar phenotype? (We try to relate everything to the vacuole, 
if possible.)

Kevin

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Kevin A. Morano
Internet:kamorano at ucdavis.edu    
Bitnet:kamorano at ucdavis   
Section of Microbiology, University of California, Davis