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A Peak at Yeast

08-26-2014
Tags: Budweiser, Beer, Yeast,

With a product made out of four simple ingredients, each component of a beer is equally important. That being said, yeast is definitely the soul of the beer. It is what takes simple ingredients and warps it into liquid perfection. Much like with sourdough bread, yeast can be cultivated so a brewery is able to develop their yeast strain, ensuring it is available for each new brew.

 

 

Adolphus Busch understood the important of quality ingredients stating “You can only make a good thing out of good products; therefore, stick to the motto that the best ingredient is not too good for our beer.” Anheuser Busch followed through on that motto when it came to yeast and did not underestimate the importance role yeast played in cultivating a flavorful beer. In fact, since 1876 Budweiser has used the same proprietary yeast strain in their iconic brew to ensure no matter the batch each sip is distinctly Budweiser good.

 

 

Budweiser’s commitment to its yeast strain is no accident – yeast can contribute over 600 separate compounds to a beer’s flavor and aroma. It does so by directly affecting the hops via absorption of iso-alpha acids and in the way it metabolizes malt.  

With this in mind, raise your pint to the soul of beer, yeast, which plays such an important role in each sip. 

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