Decoding yeast’s vital contributions
to flavour and aroma
By Jason Hung and Matthew Dahabieh
Yeast’s impressive natural biodiversity has often been
overlooked in modern industrialized brewing in favour
of workhorse yeast strains that offer consistency. Today,
in an age of rapid expansion in brewing creativity, yeast’s biodi-versity
is being harnessed to help fuel innovation in beer making.
Throughout the majority of brewing history, yeast
(Saccharomyces cerevisiae/pastorianus) has been an enigma
best left alone. Yeast – the essential component of brewing – was
unknown to German brewers in 1516 when the Purity Law was
written and, surprisingly, it wasn’t until 1993 that German beer
laws were amended to include yeast as an acceptable ingredient.
However, even with this acceptance, differing opinions on the
impact of yeast in brewing persist.
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