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Facts on Brewer's Yeast (aka Nutritional Yeast)

Brewer's yeast (also known as brewers yeast or brewing yeast) can mean any live yeast used in brewing. It can also mean yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast.

Beer brewers classify yeasts as top-fermenting and bottom-fermenting. This distinction was introduced by the Dane Emil Christian Hansen.

Top-fermenting yeasts (so-called because they float to the top of the beer) can produce higher alcohol concentrations and prefer higher temperatures. An example is Saccharomyces cerevisiae, known to brewers as ale yeast. They produce fruitier, sweeter, ale-type beers. Bottom-fermenting yeasts ferment more sugars, leaving a crisper taste, and work well at low temperatures. An example is Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis. They are used in producing lager-type beers. Brewers of wheat beers often use varieties of Torulaspora delbrueckii.

These fall into two main categories:

  • Saccharomyces uvarum or S. carlbergensis
  • Saccharomyces cerevisiae

To ensure purity of strain, a 'clean' sample of the yeast is stored in a laboratory environment at refrigerated temperature. After a certain number of fermentation cycles, a full scale propagation is produced from this laboratory sample. Typically, it is grown up in about three or four stages using sterile Brewing wort and oxygen.

Nutritional yeast
"Brewer's yeast" can also refer loosely to any nutritional yeast. S. cerevisiae is the usual species for this purpose


  Copyright © 2006 Andy's Market. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Brewer's Yeast".

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