All About Yeast
There’s a good article at Exeter News that’s all about yeast: often overlooked by drinkers but essential to brewers and winemakers. They say thanks to Saccharomyces cerevisiae and discuss its history and uses.
Yeast may have enabled modern civilization by forcing humans to settle down and use it for baking and brewing. Later on, ancient Eyptian pyramid-builders were supposedly paid in bread and beer.
Now, we’ve studied it intently and collected the strains that produce more than just alcohol. UC-Davis, for example, has a collection of 500 species and 6000 strains of yeast. One yeast is from 1893. Then, of course, each brewer, winemaker, and baker has their own prized strains of yeast, which are often trade secrets.
All hail yeast!
