淡色啤酒(ale)是由不同类型的酵母发酵而成，比窖藏啤酒(lager)味道更好。

Ales are a more flavorful beer and are made with a different type of yeast than lagers.

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啤酒和葡萄酒均在历史上只限于最高酒精含量约15 %，数量，超出酵母是不利的影响，不能发酵。

Beer and wine were historically limited to a maximum alcohol content of about 15% by volume, beyond which yeast is adversely affected and cannot ferment.

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防止啤酒变坏的主要方法是用纯酵母菌株发酵。

The principal methods of avoiding spoilage are the use of pure yeast strains as starters.

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