Top-fermenting yeast, primarily of the species Saccharomyces cerevisiae, is commonly used in brewing and baking. This type of yeast rises to the top of the fermentation vessel during the fermentation process, where it converts sugars into alcohol and carbon dioxide. It is known for its ability to ferment at warmer temperatures, typically between 60°F and 75°F (15°C to 24°C). This yeast is often associated with the production of ale and bread, contributing to their distinct flavors and aromas. Its quick fermentation process makes it a popular choice among brewers and bakers, allowing for faster production times compared to other yeast types.