Beer yeast can be generally defined as a microorganism responsible for the fermentation process in preparation of beers. Brewing of alcohol can be done commercially or for home consumption. In commercial brewing, tanks made of stainless steel are used in the fermentation process.
In the process of fermentation, microorganisms breakdown sugars to produce alcohol and carbon dioxide. The fermenting component contributes to the behaviour and flavor of alcohol. In traditional brewing, few processes were involved even though they still delivered the right quality. In modern brewing, several processes are involved to achieve a refined quality.
Breakdown of components can take place at different temperatures. When involving warm temperatures, the process takes place in open places. When sugars and microorganisms are subjected to low temperatures, they are stored for a month or longer. During this period the sulphur compounds that had developed dissipate.
There are two major types of yeasts used in the manufacture of alcoholic beverages. Ale an example of top cropping yeasts causes foam to settle at the top of the beverage during the fermentation process. Even though bottom cropping yeasts can be used to produce ale type alcohols, they are commercially used to produce lager type alcohols. They ferment well at low temperatures.
Yeasts are used in bottle fermentation where its feasible suspension provides natural carbonation. Where there are inadequate sugars left to ferment, extra amounts may be added to ensure continuity of the process. Fermentation of sugar containing plant compounds produces ethanol and other substances such as water. By-products depend on the chemical structure of the plant compound.
Beer yeast is rich in most vitamin B and contains necessary minerals for the body. It ferments slowly but produces few unnecessary flavours. It is well known to tolerate high alcohol content and hence is used to make highly concentrated alcoholic spirits.