Cornerstone of Beer Flavour: Yeast

Yeast isn’t a popular area of knowledge. Let’s face it, personal knowledge of yeast doesn’t make you inspirational. I’d go as far as saying it’s even a taboo. When was the last time you remember a yeast infection being an acceptable discussion in polite circles, micro-biologist and medics aside? Yeast could be forgiven to be pleased with its sidelining, as it’s a step up from where it’s been previously. Yeast wasn’t even known to exist most of beer’s history. With open fermentation, we assumed it was ‘magic’ or ‘the work of the Divine’ that spontaneously changed water to wine and washes of grain into beer. Yeast had to wait for a serious of fortunate events before its mere existence was even recognised.

Source: Medical News Today - Yeast Allergies: Treatments, Symptoms, and Diagnosis.

After the discovery of yeasts and its function in fermentation, the advent of refrigeration to keep it in its happy place and the establishment of yeast trade, the beer economy, backed by yeast, grew from strength to strength. The global beer economy now equates to $555 billion of gross value (2019). Staggering! To yeast be praised! Couldn’t have done it with them, the only alcohol producing thing on the plant.