Search results
Results from the WOW.Com Content Network
In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process, and convert pyruvate, the major organic product of glycolysis, into carbon dioxide and water via the cellular respiration. Many homebrewers use this aspect of ...
The yeast was kept by the farmers themselves between brews. If a farmer had a brew go sour, or found that the yeast in any way had gone bad or died, they were supplied with new, healthy yeast from a neighboring farm. As farming was modernized and beer became commercially available, most farmhouse brewing died out and the yeast cultures with it.
Yeast flocculation typically refers to the reversible clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom ...
Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]
Grodziskie (Polish pronunciation: [ɡrɔˈd͡ʑiskʲɛ]; other names: Grätzer, Grodzisz [1]) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma.
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
Most of the yeast rises onto the deck, and is left behind when the beer is drained from the chamber. [30] The whole process takes at least six days. However, beer straight from a Yorkshire Square vessel will still have a harsh flavour, so the residual yeast is allowed to ferment any remaining sugar, producing a little extra alcohol and carbon ...
Jolly Pumpkin Artisan Ales, Allagash Brewing Company, Port Brewing Company, Sierra Nevada Brewing Company, Russian River Brewing Company and New Belgium Brewing Company have all brewed beers fermented with B. bruxellensis. The beers have a slightly sour, earthy character. Some have described them as having a "barnyard" or "wet horse blanket ...