Out of Thin Air Came A Key Ingredient That Made Beer

To varying degrees, craft beer drinkers are by nature ‘yeast prospectors”; always searching for that new or unique flavor in a beer that unbeknown to them comes from yeast. Many do not know the role of yeast in producing flavors, look and aromas. Those unique tastes and aromas that gives each craft beer a distinct style signature is from, to a great extent, the contribution of yeast. The adage is: no yeast, no beer. Interestingly, yeast has always been ubiquitous in nature-Wild Yeast. This does not diminish the fact that barley and hops are important too.

One word describes what makes the craft beer industry unique–innovation. Craft brewers are willing to think outside the box. Some brewers have carved out a niche by experimenting with ‘prospected’ wild/natural yeast. These are strains of yeast ‘prospected’ directly from nature. And are strains of yeast literally collected/harvested from trees, plants, fruits, etc.

Obviously, there are risks in using wild yeast because a brewer…

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