Yeasts, Nutritions, Enzymes

Yeasts convert the sugar in beer into alcohol and carbon dioxide. There is a huge variety of yeast strains commercially available, so we have labelled the recommended beer style for each yeast. It is also important to know the flavour profile of the yeasts. This is usually given by the manufacturers as a "aromawheel". We have included these with the yeasts. The third characteristic is flocculation. Flocculation is the degree of sedimentation of the yeast cells. At low flocculation, the cells adhere less to each other and thus remain in solution more easily. Yeast with high flocculation produces clear, transparent beer.

Modern brewing uses a wide range of enzymes, produced without genetic engineering. Mostly they are used to influence the foam, sedimentation and other things in the beer.

We have summarised the substituting yeasts for you in this table: