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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Infographic sources
https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae
https://olis.leg.state.or.us/liz/2013R1/Measures/Overview/HCR12
https://en.wikipedia.org/wiki/Saccharomyces_pastorianus
https://en.wikipedia.org/wiki/Saccharomyces_eubayanus
http://www.whitelabs.com/sites/default/files/Flocculation_help.pdf
https://byo.com/mead/item/62-7-fascinating-facts-about-yeast
https://beerandbrewing.com/VTFAxy4AAC4AdGYT/article/how-to-choose-a-yeast-strain
http://www.whitelabs.com/sites/default/files/YeastGuide-poster.pdf
http://drinks.seriouseats.com/2013/01/how-to-indentify-yeast-character-in-beer-what-are-esters-phenols-alcohol.html
http://www.brewersfriend.com/2009/01/04/beer-styles-alcohol-by-volume-bar-graph/
https://en.wikipedia.org/wiki/Diacetyl
http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors
https://www.beeradvocate.com/beer/101/yeast/
http://www.thebrewenthusiast.com/yeast/
http://www.professorbeer.com/articles/diacetyl.html
http://draftmag.com/brettanomyces-lactobacillus-pediococcus-beer/
https://en.wikipedia.org/wiki/Brettanomyces
https://en.wikipedia.org/wiki/Baker%27s_yeast
https://www.beeradvocate.com/community/threads/diacetyl-beers.195922/page-2
http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf
http://www.aroxa.com/
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