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Kveik is now sold commercially by laboratories in the USA, Canada, Ireland, Britain, and Poland. Commercial brews are being made and sold using the kveik yeast strains globally, and the interest for these particular yeast strains has increased immensely. [7] Beer festivals dedicated to beer brewed with kveik have been organized in the USA. [8]
Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. [1] This yeast's complicated genome appears to be the result of hybridisation between two pure species in the Saccharomyces species complex, a factor that led to difficulty in establishing a proper taxonomy of the species.
A variant yeast known as Saccharomyces cerevisiae var. diastaticus is a beer spoiler which can cause secondary fermentations in packaged products. [68] In May 2013, the Oregon legislature made S. cerevisiae the official state microbe in recognition of the impact craft beer brewing has had on the state economy and the state's identity. [69]
The brewing strains can be classified into two groups; the ale strains (Saccharomyces cerevisiae) and the lager strains (Saccharomyces pastorianus or Saccharomyces carlsbergensis in the old taxonomy). Lager strains are a hybrid strain of S. cerevisiae and S. eubayanus and are often referred to as bottom fermenting. In contrast, ale strains are ...
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 ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
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