What type of yeast ferments more sugars and results in a crisp, clean taste?

Bottom-fermenting yeast, also known as lager yeast (such as Saccharomyces pastorianus), is the correct choice for producing a crisp and clean taste in beer. This type of yeast ferments at lower temperatures, typically between 45°F to 55°F (7°C to 13°C). During this fermentation process, it efficiently converts sugars into alcohol and carbon dioxide while producing fewer esters and phenols in comparison to top-fermenting yeast.

This characteristic of bottom-fermenting yeast leads to a cleaner flavor profile, which is desirable in styles such as lagers. Lagging fermentation allows for the development of crispness without the fruity esters often associated with ales, thereby producing a refreshing and well-defined taste.

While top-fermenting yeast can also create flavorful beers, its fermentation typically operates at warmer temperatures and results in more complex profiles that might include a range of fruity and spicy notes. Brettanomyces, known for its wild fermentation characteristics, often creates funkier, sour, or complex flavors rather than a clean taste. Champagne yeast, while effective for sparkling wines and some fermentation processes, also does not emphasize the clean taste associated with bottom-fermenting yeast in beer.

Hence, bottom-ferment