the.com/brewer yeast
A single-celled fungus that turns sugar into beer and asks for nothing but warmth
means A strain of the fungus Saccharomyces cerevisiae used to ferment sugars into alcohol and carbon dioxide in brewing, and sold as a nutrient-rich dietary supplement.
from "Yeast" descends from Old English "gist," tracing back to a Proto-Germanic root meaning "to foam" or "seethe" — a cousin of words for boiling and froth, named for the bubbling head it raises on fermenting liquid long before anyone knew a living organism was at work. "Brewer" comes from Old English "breowan," to brew, related to roots meaning to boil or warm. The scientific name "Saccharomyces" is later, built from Greek "sakkharon" (sugar) and "mykes" (fungus): the sugar-fungus.
- species
- Saccharomyces cerevisiae, same yeast that leavens bread
- output
- Eats sugar, exhales CO2 and alcohol
- genome
- First eukaryote ever fully sequenced, in 1996
- nutrition
- Loaded with B vitamins and complete protein
- workforce
- Roughly the same organism Egyptians brewed with
saccharomyces cerevisiae — the most common brewing yeast strain, used in beer production for thousands of years and responsible for ale fermentation
weihenstephan yeast — lager yeast strain from weihenstephan monastery in bavaria, germany, continuously cultivated since 1420
belgian trappist yeast — strain used by trappist monasteries like chimay and westmalle to produce their signature ale styles with fruity esters