Science of Beer: Tapping the Power of Brewer's Yeast

Whether it's a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a Bay Area brewery to reveal how this key ingredient is a major player in both science history and beer production.
Learn more about the science of beer at KQED Science: goo.gl/X1yX9i

[@KQEDSCIENCE]

Some of you may have beer on the brain as it's St. Patrick's Day today - enjoy our science of beer video from our archives!

[@fahad8403]

The OOnly Holistic Systeeem In Existeenccе That Will Show You How To Cure Your Yeast Infeсtion, Eliminate Candida Relatеd Symptoms and Regаin Your Natural Inner Balancе -->twitter.com/4982d6402105474f3/status/784262969735516160 Scieence оf Beer Tapping the Poooower of Brewer s Yeast

[@smilinginthedark]

Why do i love how this guy says flavours

[@_Slicedbread]

thanks for sharing

[@MartinRamos]

Really cool process. Thanks for sharing

[@ridethelightning247]

Awesome video! What was up with that edit at the end? “Yeast is an important part...of beer...science” lol. Just let the man speak

[@mdimtiaz4178]

Hi
Can any one help me with the application of Brewers yeast.
Where all can this brewers yeast(dried) can be used..?

[@guestahole9302]

Fuck cancer...we need to figure out BEER. 🍻

[@user-pj3yd2po9j]

can one eat the brewers yeast after the wort has been separated from the grain? iI hope i asked that correctley

[@debralewis1675]

Great,information.
thank you so interesting!!!

[@Helmet_Tester]

Awesome video!

[@thegoodlydragon7452]

Brewer's yeast can't be the oldest domesticated organism because before Luis Pasteur nobody even knew that yeast made beer. Early modern, medieval, and ancient beer all used whatever yeast happened to be in the air of any given place where the beer was made.

[@msahilmsdvlogs166]

Hii.. I made beer at home when after 15 days I check that's was soo sore in taste.... What is the problm
There is no taste of beer

[@garyelderman8391]

Can yo offer some tips for long term freezing of viable brewers yeast? Glycerine +sanitizied vial+ freezer?

[@victoritamestre]

yes it is, glycerine (25%) + sanitizied vial+ freezer (-20°C)....Up to two years of durability... good luck

[@crystaljiang5976]

amazing!

[@zeroun92]

I hope OSHA doesn't see that guy without googles

[@jonchapman6821]

3:39 Although it’s written “wort” it’s actually pronounced “wirt” to rhyme with “dirt” but I guess this guy is a yeast-scientist, not primarily a brewer?

[@johonjames7722]

wow folks we have an utter genius in the comment section.

[@fedorvoronovcomposer]

I got how to make beer at home from this, but as I understood it is impossible to grow your own yeast, because it will be poluted with other microbes, so you cannot extract just yeast

[@joshuaarmstrong7318]

Fedor Voronov vinepair.com/beer-101/lambic-gueuze-beer-style-guide/

[@KQEDSCIENCE]

*Science of Beer: Tapping the Power of Brewer's Yeast*
Whether it's a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a Bay Area brewery to reveal how this key ingredient is a major player in both science history and beer production.
Learn more about the science of beer from KQED Science's Jenny Oh Hatfield: goo.gl/X1yX9i

[@michaelcummings8452]

does yeast control the strength of the beer?

[@thegoodlydragon7452]

Yeast turns sugars in the malt into alcohol. Some yeasts have higher alcohol tolerance and so can make lots of it before they die, some yeasts have lower tolerance and will leave some sugars unfermented (not turned into alcohol) by the time they are dead. That said, without any sugar for the yeast to eat (which usually comes from the malted barley) you will get no alcohol.