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Science of Beer: Tapping the Power of Brewer’s Yeast



Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a Bay Area brewery to reveal how this key ingredient is a major player in both science history and beer production.

Learn more about the science of beer at KQED Science: http://goo.gl/X1yX9i

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10 comments

  1. @5:20 he says few alcoholic beverages are made without yeast – which ones are made without yeast? how? thank you

  2. Stanley Terrell Anderson II

    I hope OSHA doesn't see that guy without googles

  3. I got how to make beer at home from this, but as I understood it is impossible to grow your own yeast, because it will be poluted with other microbes, so you cannot extract just yeast

  4. Can yo offer some tips for long term freezing of viable brewers yeast? Glycerine +sanitizied vial+ freezer?

  5. Crystal Moonlight

    amazing!

  6. Great,information.
    thank you so interesting!!!

  7. Really cool process. Thanks for sharing

  8. Awesome video!

  9. Some of you may have beer on the brain as it's St. Patrick's Day today – enjoy our science of beer video from our archives!

  10. Science of Beer: Tapping the Power of Brewer's Yeast

    Whether it's a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a Bay Area brewery to reveal how this key ingredient is a major player in both science history and beer production. 

    Learn more about the science of beer from KQED Science's +Jenny Oh Hatfield: http://goo.gl/X1yX9i

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