Yeast
Term from the Brauwerkstatt brewing glossary, category “Fermentation and yeast”.
Explanation
A single-celled fungus that turns the sugar in the wort into alcohol and carbon dioxide and adds a lot of flavour. Every yeast has its own temperature range.
Test your knowledge
What does yeast make from sugar during fermentation?
- Alcohol and carbon dioxide
- Starch and protein
- Water and salt
Show answer
Correct: Alcohol and carbon dioxide. Yeast ferments malt sugar into alcohol and CO₂. It also produces many aroma compounds in the process.
What does the beer fault diacetyl taste like?
- Butter
- Clove
- Green apple
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Correct: Butter. Yeast produces diacetyl in every fermentation and reabsorbs it if given enough time and some warmth.
Why aerate the chilled wort before pitching?
- To prevent too much foam
- To remove alcohol
- Yeast needs oxygen at the start to multiply
Show answer
Correct: Yeast needs oxygen at the start to multiply. Oxygen is only wanted at the start. After fermentation it harms the beer and causes a cardboard taste.