Getting top quality beer with saccharomyces cerevisiae yeast

All alcohols and spirits including beer require yeast for fermentation and top breweries know that getting top quality beer with saccharomyces cerevisiae yeast is the only way to happily placate parched throats of avid drinkers all around the globe.

All types of alcohols and spirits such as beer, wine, whiskey, rum, vodka, etc possess different alcohol strengths. Different types of yeast too can only ferment and survive in different types of alcohols, and are also limited by temperature. Thus alcohol production involving the manufacture of vodka cannot use yeast suitable for lower alcohol strength yeasts such as wine yeast or other types of yeast such as saccharomyces cerevisiae, which is basically used for brewing beer.

The saccharomyces cerevisiae yeast is from the fungi family just like its other cousins that ferment various other types of alcohols. This yeast is also known as ale yeast or brewer’s yeast and cannot survive in stronger alcohols. It can perform at optimum levels only when the mash mixture of water and various grains used in making beer is maintained between 15 and 27 degrees Celsius. However, modern science along with dedicated online suppliers have come up with turbo yeast, which is a hardy yeast that can survive in stronger alcohols as well as perform the fermenting process even in mash temperatures of 40 degrees Celsius.

However, yeast saccharomyces cerevisiae requires fermentable sugars such as glucose, fructose and sucrose before it can produce the desired beer. Thus, the mixture containing water with malted barley or wheat or other starch-rich ingredients first need to undergo other processes to convert starch into sugar. Thus, processes such as milling, mashing, boiling, and cooling result in the activation of enzymes such as amylase that convert starch into various sugars. The alcohol fermentation or ethanol fermentation process that follows now enables the s. cerevisiae yeast to convert sugar into alcohol.

Once the yeast has transformed the mash or mixture into a raw form of beer with the desired alcohol strength then the mixture has to be filtered and polished to remove any solid matter, yeast, or other impurities. Some beers might need secondary fermentation to make it stronger as well as to impart a darker shade or even to remove any haze. While some types of beer such as lager are fermented at cooler temperatures that could go as low as 5 degrees Celsius with the help of special lager yeast, other forms of beer usually follow the warm fermentation process that needs yeast temperature to be maintained at between 15 to 27 degrees Celsius.

The fermentation process also results in the production of carbon dioxide that provides a natural form of carbonation to the beer. However, some manufacturers also provide for additional carbonation to provide that extra punch to the beer. The fermentation process itself could range from a few days to several months depending on the type of beer being produced. The end result due to the efforts of the humble yeast is delicious beer that ends up in pubs, bars, and homes all across the world.

Fermentation is a vital process in the manufacture of all alcohols including beer and needs to be monitored closely to ensure that the yeast involved in fermentation perform in an optimum manner. Just as other types of alcohols require special yeasts, top-quality beer too requires the services of the saccharomyces cerevisiae yeast to transform sugar into beer with just the right amount of strength, flavor, shade, and character.

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