Yeast

Brewer’s yeast (Saccharomyces) is a type of fungus that consumes fermentable sugars in the wort and creates alcohol and carbon dioxide as a byproduct, a process known as fermentation. The nuances of fermentation come down to the type of yeast used, primarily ale or lager yeast.


Using two different types of yeast in the same wort can create drastically different beers. Other than alcohol and carbon dioxide, yeast strains produce other compounds like esters, fusel alcohols, ketones, and various phenols and fatty acids, all of which contribute to the character of a beer.

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