This ancient single-cell fungus can turn a few simple ingredients into one of the world’s most beloved beverages: beer. From the the most common brewing yeast species to the flavors yeasts can pack into a pint, this infographic will give you plenty to study while you sip.
Click the infographic to the left for a larger view.
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Highlights from the Infographic
- Humans have been using yeast to make beer since 4000 B.C.
- The three types of yeast are: Saccharomyces Cerevisiae, Saccharomyces Pastorianus, and Brettanomyces.
- Saccharomyces Cerevisiae is best for ales.
- Saccharomyces Pastorianus is best for lagers.
- Brettanomyces are best for lambics, guezes, wild saisons and farmhouse ales.
- Yeast is key to taste; yeast-aided flavors include:
- Alcohols = Warm, astringent alcohol or florals and wine
- Acetaldehyde = Green apples and fresh pumpkin
- Diacetyl = Butter, buttery popcorn and butterscotch
- Esters = Banana, apple, pear and anise
- Phenols = Spice, smoke, cloves and earthy
- Bakers use S. cerevisiae to leaven bread.
- Grapes begin fermentation naturally with wild yeasts Klowckera and Candida.
- Nutritional yeast is a popular vegan substitute for cheese.
Check out other flavors aided by yeast on ULProspector.com
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