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The two most common beer yeast are Lager and Ale, because of their distinct characteristics, two different fermentation method are put in practice, which are bottom fermentation and top fermentation.
Bottom fermentation, refreshing and light taste - Lager
Lager yeast will sink to the bottom of the barrel during fermentation, this method is also known as low temperature fermentation. Since low-temperature ripening is applied in the method, the beer will not be ready right after brewing. The taste from such method is not easy to deteriorate and it is a method for large-scale production. It is the method used by common industrial beer on the market, such as Taiwan beer, Heineken, Bud, Yan Jing ... etc.
Lager beer is mostly light, the best drinking temperature is about 7~9℃, it tastes cool and smooth, but if the temperature is too high when drinking, its bitter taste will be very obvious.
Common items are...
Pilsner: Originated in the Czech Republic, this beer has a golden yellow color and a low alcohol concentration.
Dunkel: Malt flavor is strong, with coffee aroma.
Bock: Originating in Germany, the malt flavor is mild but not bitter.

Top fermentation, distinctive personality-Ale
The fermentation temperature is allowed to be higher in this method, the yeast will be suspended in the wort, this is also called room temperature fermentation. Because the fermentation temperature is close to room temperature and the time required for aging is short, many home brewers will choose the Ale series.
Ale beer is usually thick and full-bodied, and the best drinking temperature is about 10~18℃. Unlike Lager beer, if the temperature of the Ale beer is too low, you cannot taste the flavor that the beer is offering.
Common items are...
Amber beer: Amber color, strong malt flavor.
Irish Ale: Mixed roasted malt and rye, showing a red copper color, sweet and refreshing, with a little caramel cream flavor.
IPA: The amount of hops used is more than ordinary beer, and the bitterness is obvious. There are tropical fruits and flowers and herbs.
Porter: Beginning in the 18th century in England, dark brown to black, with a smoky smell.
Stout: Dark brown, brewed with ingeminated-roasted barley, full of roasted coffee aroma.
Wheat beer: Fruity flavor, usually goose yellow.
Although dry powder yeast has a longer shelf life than liquid yeast, it is best to keep the yeast in the refrigerator after buying and use it as soon as possible after opening.
mauri yeast compatibility chart

Fun fact:
During nuclear weapons tests, various drinks were placed within the explosion range to test the residual radiation dose. After testing, it was found that the residual radiation dose on beer was much lower than drinks such as fruit juice and soda. So when the next life-threatening nuclear explosion arrives, don’t forget to bring your beer!