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​Brewing Fundamentals, Part 1: Yeast – An Introduction to Fermentation

MBAA TQ http://dx.doi.org/10.1094/TQ-53-1-0302-02 | VIEW ARTICLE

 

Graham G. Stewart. International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, EH14 4AS.

 

Abstract
Yeast is a unicellular fungus belonging to the genus Saccharomyces. Ethanol, carbon dioxide, and a plethora of other products are produced during brewer’s wort fermentation. Their balance, as well as their absolute amounts, is critical for a beer’s character. Toward the end of fermentation, yeast crops should be produced. These crops will be collected, stored, and subsequently repitched into another brew.

Keywords: Diacetyl, Esters, Fermentation, Flocculation, High-gravity brewing, Wort, Yeast (ale and lager)