Graham G. Stewart. International Centre for Brewing
and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh,
Scotland, EH14 4AS.
Yeast is a unicellular fungus belonging to the genus
Saccharomyces. Ethanol, carbon dioxide, and a plethora of other
products are produced during brewer’s wort fermentation. Their balance,
as well as their absolute amounts, is critical for a beer’s character.
Toward the end of fermentation, yeast crops should be produced. These
crops will be collected, stored, and subsequently repitched into another
Keywords: Diacetyl, Esters, Fermentation, Flocculation,
High-gravity brewing, Wort, Yeast (ale and lager)