大多数啤酒是用下面酵母发酵而成的，酵母与嘉士伯酵母菌有关，并沉降于发酵缸底部的一种酵母。
Most beers are fermented with bottom yeasts, related to Saccharomyces carlsbergensis, which settle at the bottom of the fermentation vat.
面团放在一个大盆内（下面最好也撒一点面粉防粘） ，盖上保鲜膜，放到温暖的地方，发酵到2倍大。
Place the dough in a large, lightly floured bowl, cover with plastic wrap, place in a warm place.
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