{"id":4846,"date":"2016-07-21T05:41:04","date_gmt":"2016-07-21T11:41:04","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=4846"},"modified":"2019-04-18T13:41:20","modified_gmt":"2019-04-18T19:41:20","slug":"fbn-beer-yeast-infographic","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/4846\/fbn-beer-yeast-infographic\/","title":{"rendered":"Yeast: The Secret Behind the Brew Infographic"},"content":{"rendered":"<p><a href=\"https:\/\/ulprospector.ul.com\/media\/2016\/07\/YeastInfographic_design_v3.jpg\" target=\"_self\" rel=\"noopener noreferrer\"><br \/>\n<img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/ulprospector.ul.com\/media\/2016\/07\/YeastInfographic_design_v3.jpg\" alt=\"YeastInfographic_design_v3\" \/><\/a>This ancient single-cell fungus can turn a few simple ingredients into one of the world&#8217;s most beloved beverages: beer. From the the most common brewing yeast species to the flavors yeasts can pack into a pint, this infographic will give you plenty to study while you sip.<\/p>\n<p><strong>Click the infographic to the left for a larger view.<\/strong><\/p>\n<hr \/>\n<h3>Looking for yeast products to add to your recipe?<\/h3>\n<p>Prospector has listings hundreds of\u00a0Yeasts, Cultures, Prebiotics &amp; Probiotics. Check out more and even request samples for your formulations!<\/p>\n<h3><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Products\/19640\/Yeasts--Cultures--Prebiotics-and-Probiotics?st=31\" target=\"_blank\" rel=\"noopener noreferrer\">Get Ingredient Data<\/a><\/h3>\n<hr \/>\n<h3>Highlights from the Infographic<\/h3>\n<ul>\n<li>Humans have been using yeast to make beer since 4000 B.C.<\/li>\n<li>The three types of yeast are: Saccharomyces Cerevisiae, Saccharomyces Pastorianus, and Brettanomyces.<\/li>\n<li>Saccharomyces Cerevisiae is best for ales.<\/li>\n<li>Saccharomyces Pastorianus is best for lagers.<\/li>\n<li>Brettanomyces are best for lambics, guezes, wild saisons and\u00a0\u00a0farmhouse ales.<\/li>\n<li>Yeast is key to taste; yeast-aided flavors include:\n<ul>\n<li>Alcohols = Warm, astringent alcohol or florals and wine<\/li>\n<li>Acetaldehyde = Green apples and fresh pumpkin<\/li>\n<li>Diacetyl = Butter, buttery popcorn and butterscotch<\/li>\n<li>Esters = Banana, apple, pear and anise<\/li>\n<li>Phenols = Spice, smoke, cloves and earthy<\/li>\n<\/ul>\n<\/li>\n<li>Bakers use S. cerevisiae to leaven bread.<\/li>\n<li>Grapes\u00a0begin fermentation naturally with wild yeasts Klowckera and Candida.<\/li>\n<li>Nutritional yeast is a popular vegan substitute for cheese.<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/www.ulprospector.com\/en\/na\/Food\/Products\/18122\/Yeast-and-Yeast-Extracts\/search?k=flavor&amp;st=31\" target=\"_blank\" rel=\"noopener noreferrer\">Check out other flavors aided by yeast on ULProspector.com<\/a><\/strong><\/p>\n<h3>Sponsored Products<\/h3>\n<p><a href=\"https:\/\/materials.ulprospector.com\/en\/profile\/default?e=138960\" target=\"_blank\" rel=\"noopener noreferrer\">Makrolon\u00ae LED2643<\/a> by Covestro &#8211; MVR (300 \u00b0C\/1.2 kg) 13 cm\u00b3\/10 min; LED Lighting, optics and lenses; PC with highest transmission; medium viscosity; UV stabilized; injection molding &#8211; melt temperature 280 &#8211; 320 \u00b0C; available in color code 551053 only<\/p>\n<p><a href=\"https:\/\/materials.ulprospector.com\/en\/profile\/default?e=120913\" target=\"_blank\" rel=\"noopener noreferrer\">Makrolon\u00ae LED2245<\/a> by Covestro &#8211; MVR (300 \u00b0C\/1.2 kg) 34 cm\u00b3\/10 min; light guides; optics and lenses; PC with highest transmission; low viscosity; easy release; injection molding &#8211; melt temperature 280 &#8211; 320 \u00b0C<\/p>\n<h3>Infographic sources<\/h3>\n<p><a href=\"https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_cerevisiae\">https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_cerevisiae<\/a><br \/>\n<a href=\"https:\/\/olis.leg.state.or.us\/liz\/2013R1\/Measures\/Overview\/HCR12\">https:\/\/olis.leg.state.or.us\/liz\/2013R1\/Measures\/Overview\/HCR12<\/a><br \/>\n<a href=\"https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_pastorianus\">https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_pastorianus<\/a><br \/>\n<a href=\"https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_eubayanus\">https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_eubayanus<\/a><br \/>\n<a href=\"http:\/\/www.whitelabs.com\/sites\/default\/files\/Flocculation_help.pdf\">http:\/\/www.whitelabs.com\/sites\/default\/files\/Flocculation_help.pdf<\/a><br \/>\n<a href=\"https:\/\/byo.com\/mead\/item\/62-7-fascinating-facts-about-yeast\">https:\/\/byo.com\/mead\/item\/62-7-fascinating-facts-about-yeast<\/a><br \/>\n<a href=\"https:\/\/beerandbrewing.com\/VTFAxy4AAC4AdGYT\/article\/how-to-choose-a-yeast-strain\">https:\/\/beerandbrewing.com\/VTFAxy4AAC4AdGYT\/article\/how-to-choose-a-yeast-strain<\/a><br \/>\n<a href=\"http:\/\/www.whitelabs.com\/sites\/default\/files\/YeastGuide-poster.pdf\">http:\/\/www.whitelabs.com\/sites\/default\/files\/YeastGuide-poster.pdf<\/a><br \/>\n<a href=\"http:\/\/drinks.seriouseats.com\/2013\/01\/how-to-indentify-yeast-character-in-beer-what-are-esters-phenols-alcohol.html\">http:\/\/drinks.seriouseats.com\/2013\/01\/how-to-indentify-yeast-character-in-beer-what-are-esters-phenols-alcohol.html<\/a><br \/>\n<a href=\"http:\/\/www.brewersfriend.com\/2009\/01\/04\/beer-styles-alcohol-by-volume-bar-graph\/\">http:\/\/www.brewersfriend.com\/2009\/01\/04\/beer-styles-alcohol-by-volume-bar-graph\/<\/a><br \/>\n<a href=\"https:\/\/en.wikipedia.org\/wiki\/Diacetyl\">https:\/\/en.wikipedia.org\/wiki\/Diacetyl<\/a><br \/>\n<a href=\"http:\/\/howtobrew.com\/book\/section-4\/is-my-beer-ruined\/common-off-flavors\">http:\/\/howtobrew.com\/book\/section-4\/is-my-beer-ruined\/common-off-flavors<\/a><br \/>\n<a href=\"https:\/\/www.beeradvocate.com\/beer\/101\/yeast\">https:\/\/www.beeradvocate.com\/beer\/101\/yeast<\/a>\/<br \/>\n<a href=\"http:\/\/www.thebrewenthusiast.com\/yeast\">http:\/\/www.thebrewenthusiast.com\/yeast<\/a>\/<br \/>\n<a href=\"http:\/\/www.professorbeer.com\/articles\/diacetyl.html\">http:\/\/www.professorbeer.com\/articles\/diacetyl.html<\/a><br \/>\n<a href=\"http:\/\/draftmag.com\/brettanomyces-lactobacillus-pediococcus-beer\/\">http:\/\/draftmag.com\/brettanomyces-lactobacillus-pediococcus-beer\/<\/a><br \/>\n<a href=\"https:\/\/en.wikipedia.org\/wiki\/Brettanomyces\">https:\/\/en.wikipedia.org\/wiki\/Brettanomyces<\/a><br \/>\n<a href=\"https:\/\/en.wikipedia.org\/wiki\/Baker%27s_yeast\">https:\/\/en.wikipedia.org\/wiki\/Baker%27s_yeast<\/a><br \/>\n<a href=\"https:\/\/www.beeradvocate.com\/community\/threads\/diacetyl-beers.195922\/page-2\">https:\/\/www.beeradvocate.com\/community\/threads\/diacetyl-beers.195922\/page-2<\/a><br \/>\n<a href=\"http:\/\/www.bjcp.org\/docs\/2015_Guidelines_Beer.pdf\">http:\/\/www.bjcp.org\/docs\/2015_Guidelines_Beer.pdf<\/a><br \/>\n<a href=\"http:\/\/www.aroxa.com\/\">http:\/\/www.aroxa.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This ancient single-cell fungus can turn a few simple ingredients into one of the world&#8217;s most beloved beverages: beer. From the the most common brewing yeast species to the flavors yeasts can pack into a pint, this infographic will give &hellip; <a href=\"https:\/\/ulprospector.ul.com\/4846\/fbn-beer-yeast-infographic\/\">Continued<\/a><\/p>\n","protected":false},"author":20,"featured_media":4858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1237],"class_list":{"0":"post-4846","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Yeast: The Secret Behind the Brew Infographic - Prospector Knowledge Center<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/4846\/fbn-beer-yeast-infographic\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yeast: The Secret Behind the Brew Infographic - Prospector Knowledge Center\" \/>\n<meta property=\"og:description\" content=\"This ancient single-cell fungus can turn a few simple ingredients into one of the world&#8217;s most beloved beverages: beer. 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