Yeast is added to the fermentation tank in order to convert malt sugar into carbon dioxide and alcohol. In the case of top-fermented beers such as Hefeweizen and Kristallweizen, top-fermenting yeast is added. Top-fermenting yeast is active at between 15°C und 20°C and after fermentation settles on the surface. Bottom-fermenting yeast, which is used for bottom-fermented beers such as our Premium Export and Exklusiv Pils is optimally active at around 8° to 10°C, after which it settles on the bottom of the fermentation tank.