Beer Brewing Ingredients – Would the Infectious Qualities of Yeast Grow on You, Given Time?
Whether it has either been distilled or fermented, any alcoholic beverage contains the by-product of yeast induced ethanol content. The majority of times it was added by the process of fermentation, which is the metabolism of sugars already present in the liquid by the ‘pitching’ of yeast. With regards to beer, the addition of the brewer’s yeast breaks down sugars in the sweet liquid known as ‘wort’ or ‘green beer’, producing carbon dioxide emissions necessary for natural carbonation, and alcohol necessary for providing a merry disposition. Yeast cultures have been applied as an ingredient to food recipes for thousands of years in order to create such products as beer and bread. They are known to be one of the earliest domesticated organisms used by man in food preparation, and are commonly found on the skin of fresh fruits as mold just waiting to turn them into rotten mush. Yeasts are predominantly single celled micro-organisms under the classification of fungi varying greatly in micr
