Dr. Frankenstein called forth lightning to bring his monster to life. Brewers call forth yeast. Perhaps more than any other ingredient, the unicellular fungus breathes life into a beer. It also plays a key role in determining the taste on your tongue.
In ancient times, that magic was ascribed to the gods. As early as 4000 B.C., the Sumerians were worshiping Ninkasi, the goddess of beer and brewing... it took Louis Pasteur to link yeast and fermentation in 1857.
When we talk about beer or brewer's yeast, we are really talking about two types - saccharomyces cerevisiae and saccharomyces pastorianus. The first is the OG, producing the ale family of beer... Pastorianus, a bottom-fermenting yeast, produces the pilsners, lagers, märzens and bocks of the lager family.
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