What is the main characteristic of Lager yeast?

Lager yeast is primarily known for its role in producing clean, smooth-tasting beers with relatively subtle flavor profiles. This is largely due to the fermentation process which occurs at lower temperatures compared to ale yeast. The yeast strains used for lagers, such as Saccharomyces pastorianus, ferment at temperatures typically between 45°F to 55°F (7°C to 13°C). This cooler fermentation reduces the production of esters and phenols, which are compounds that often lead to fruity or spicy flavors. As a result, beers brewed with lager yeast exhibit a crisp and refreshing character, showcasing the malt and hop flavors in a more straightforward manner than those brewed with ale yeast that can impart more complexity and fruity flavors.

In contrast, the other options present characteristics more aligned with other fermentation styles or yeast types. The fruity flavors associated with option A are more common with ale yeasts that ferment at higher temperatures, where esters are produced. High fermentation temperatures are specifically related to ale yeasts, which is the opposite of what lager yeast does, hence option C does not apply. Finally, while some beers can have a sweet taste depending on the residual sugars, the main characteristic of lager yeast is not that it results in sweet beers,