The benefits of using dried yeasts make it an enticing product in the brewing industry. The advantages of dried yeast over its fresh counterpart include longer shelf lives, lower levels of contamination, reduced yeast handling and maintenance and easier transport. In addition it can be rehydrated and pitched directly from the shelf within hours, without having to resort to standard propagation techniques. Dry yeast does not survive the process completely unscathed. Dehydration has been shown to be the mechanism for viability loss during drying, with cultures maintaining up to 65% viability. Drying also alters the phospholipid and fatty acid content of cells, affecting membrane integrity. Despite this, current work has established that factors such as attenuation, flavour and alcohol production compare favourably with that of wet yeast. This work evaluates further processes during fermentation, such as flocculation, which may be affected when using dried yeasts. Three lager strains and three ale strains, both wet and dry cultures for each strain, are compared. Tests were carried out in small scale flasks of 500 ml up to 2 litre tall tube, static fermentations. In several scenarios, it can be shown that the drying process does have an effect on the fermentation characteristics of yeast when compared to the same strain in fresh form, and that this effect is a detrimental one. In particular parameters such as viability and flocculation appear to be affected in lager strains to a greater extent than their ale counterparts. Indeed, overall ale strains are more tolerant to drying than lager strains.