All About Beer Magazine - Volume 37, Issue 1
March 1, 2016 By Bo McMillan

Intimate knowledge of microorganisms is paramount to making good beer. Beer could not exist without fermentation, but seldom appreciated or fully understood are the small critters that carry out this crucial task of converting sugars into alcohol and other compounds. To explain some of these key microscopic forces, All About Beer Magazine compiled the following information detailing how four of the most prevalent microorganisms in beer–Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus–differ from one another in both nature and brewing.

Click the image below for an enlarged version. 

Infographic: Agents of Fermentation