The German paradox
And you thought that only the Gaul vintners with their French Paradox could gall a brewer. Actually, their neighbours across the Rhine don’t find that a difficult task either. Sadly, in this case it’s brewers who are dipping their pen in gall. Why? It’s called the German paradox. For years, Danstar Ferment AG, a subsidiary of Lallemand, has been engaged in researching and developing a yeast rich in zinc for the German market. Not necessarily for the German market alone, but for a start. Should readers start to wonder: "Hang on, can this be in accordance with the Reinheitsgebot?", be assured that this was the idea: to develop a live yeast with organically metabolised zinc whose nutrients could be metabolised by the brewer’s yeast in the course of fermentation. But not in Germany...
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