What is the scientific name for Ale fermenting yeast?

The scientific name for ale fermenting yeast is Saccharomyces cerevisiae. This species is widely known for its use in the production of various alcoholic beverages, including ales and breads. It is a top-fermenting yeast, meaning that it rises to the top of the fermentation vessel during the brewing process, which is characteristic of ale fermentation. This yeast is favored in ale production due to its ability to produce a variety of flavors and aromas, as well as its efficient fermentation capabilities at warmer temperatures.

In contrast, other choices represent different types of yeast or are not scientifically recognized. Saccharomyces pastorianus, for example, is primarily associated with lager production and is a bottom-fermenting yeast. Brettanomyces is a wild yeast that can impart unique flavors and is often used in certain styles of beer, but it is not typically used for standard ale fermentation. The name Fermentus aleus does not correspond to any recognized species in brewing or mycology. Understanding these distinctions helps clarify why Saccharomyces cerevisiae is the correct answer for ale fermentation.