Yeast is a single-celled microorganism belonging to the kingdom of fungi. Unlike plant cells, yeast must not sunlight. Yeast has been a catalyst for making alcoholic beverages for thousands of years. During beer fermentation, yeast converts certain sugars into carbon dioxide, alcohol, and fermentation by-products.
The brewers in the Middle Ages did not know the existence of yeast and its role in beer production. But they often use a “magic” wood pulp to stir a new bucket of wort, and there will be the first few batches of yeast cells on the wood pulp. Next, fermentation will begin within a few hours.
Fortunately, brewers now have deep scientific knowledge of yeast types, metabolism, reproduction, and flavor production characteristics.
Yeast Classification
Although this classification method can also be used now, it can no longer adapt to the current types of yeast. On the one hand, this classification method cannot cover all Saccharomyces cerevisiae. For example, wild yeast is difficult to be classified as Ale yeast or Large yeast. On the other hand, the simple classification of Ale and Large is of little directional significance for winemakers. Yeast suppliers often use regions and styles for classification and naming. If you want to brew a Belgian-style beer, it is safest to choose yeast with the word Belgium when choosing yeast. But, the negative impact of this “insurance” is to inhibit innovation.
New Yeast Classification
The classification concept of George Fix focuses on fermentation attributes, not location or style. As a result, slowly more people began to use European Ale yeast to brew an American pastel Al. In this way, the potential of yeast in winemaking can be further developed.
Clean yeast strain
Fruity Yeast Strain
Fruity yeast strains usually ferment quickly and the flocculation time is short. As a result, this type of yeast can make wine faster than Clean yeast strains. These strains tend to form clumps during the flocculation process, and after precipitation, they produce bright, clear beer in a short time.
But, the common disadvantage of rapid fermentation and flocculation is that yeast tends to leave more by-products, such as diacetyl. Depending on the strain, these beers can provide honey, plum, citrus, and sour flavors. Yeast strains in some parts of the UK, Ireland, Australia, and Belgium are usually of this type.
Hybrid yeast strain
Traditionally, German old beer and Cologne beer mostly use this type of yeast strain. Because of the characteristics of this type of yeast, Hybrid yeast strains have also been “reused” by more and more winemakers. But, this yeast strain usually has a long fermentation time and a medium flocculation rate, which is not as good as other Ale yeasts. At the same time, it also produces a small amount of sulfur.
Phenolic yeast strain
Such strains can produce phenolic and ester characteristics. For example, the pungent sensation and the characteristics of ripe fruits that we taste in German wheat are related to this type of yeast. But the taste of phenols is not a very friendly flavor for people. But skilled brewers can skillfully use these yeasts to produce a pleasant balance of flavors that blend well with other flavors.
These wheat Phenolic beer strains rarely produce detectable levels of diacetyl, but sometimes produce sulfur. Also, most Phenolic beer strains do not flocculate well, so German wheat always looks turbid.
Eccentric yeast strain
So the representative of this type of strain is what we often call wild yeast. They do not flocculate very well and the degree of fermentation is very high.
These yeast strains are classified according to the previous fermentation position, and all belong to Ale yeast. Below, we will introduce some detailed classification of Large yeast.
Lager yeast
Usually, when choosing to brew most American, Nordic styles and some German rags, brewers will choose yeast strains that are cleaner and have a drier taste. In contrast, yeast strains that can bring more malt flavor are commonly used in Munich Clear Large and Munich Dark Large.
So, how to choose yeast?
Only when you understand what you want to do, can you choose the right strain? Also now, you need to consider the characteristics of yeast:
- Apparent Attenuation
- Flavor profile
- Flocculation
- Reliability of supply
- Working temperature range
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