Yeast – a crucial factor in achieving excellent beer quality
Viability and vitality | Yeast physiology plays a crucial role in producing good-quality beer. Premium-quality beer can only be brewed when the yeast is highly vital and the proportion of dead yeast cells in the pitching yeast is low. Apart from economic factors such as fermentation and maturation duration or technological-qualitative aspects such as clarification and flocculation behaviour during beer production, yeast influences beer qualities such as sensory attributes, as well as foam and haze stability, among other factors.
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