Which of the following statements is true regarding top-fermenting yeast?

Top-fermenting yeast, typically associated with ale production, is known for its ability to ferment at warmer temperatures compared to bottom-fermenting yeast used in lagers. One of the defining characteristics of top-fermenting yeast, such as Saccharomyces cerevisiae, is its tolerance to higher alcohol levels. This strain can thrive in environments with elevated alcohol concentrations, which allows the yeast to continue fermentation even as alcohol levels rise. This characteristic is particularly important in crafting certain types of ales, where higher alcohol by volume (ABV) may be desired.

The other options do not accurately describe the nature of top-fermenting yeast. For example, it does not produce a clean, crisp flavor as lagers do; instead, it often contributes to a more complex and sometimes fruity flavor profile. Additionally, unlike bottom-fermenting yeast that settles at the bottom post-fermentation, top-fermenting yeast actually rises to the top during fermentation. Finally, top-fermenting yeast functions best at higher temperatures, typically ranging from 60°F to 75°F (15°C to 24°C), which is contrary to the low-temperature conditions preferred by lagers.