What is the scientific term for weizen yeast?

The scientific term for weizen yeast is Saccharomyces cerevisiae. This yeast strain is primarily used in the fermentation of wheat beers, commonly known as hefeweizens or witbiers. Saccharomyces cerevisiae is known for its ability to produce a range of flavors and aromas, including banana and clove, which are characteristic of many wheat beer styles.

This yeast is a top-fermenting species, which means it ferments at warmer temperatures compared to bottom-fermenting yeasts. It typically operates effectively in the range of 60°F to 75°F (15°C to 24°C), making it well-suited for the production of traditional wheat beers, which often thrive under these conditions.

The other options refer to different yeast species. Saccharomyces pastorianus is commonly known as lager yeast, which ferments at cooler temperatures. Saccharomyces bayanus is often used in winemaking and can be used for high-alcohol beers but is not the primary yeast for weizen. Saccharomyces delbrueckii is another yeast species that is more commonly associated with the production of sour beers and certain traditional Belgian ales, rather than wheat beer.