Does All Beer Have Yeast? | Lowercase Brewing (2024)

In short: yes. Every single beer contains yeast; without it, there would be no fermentation and so no alcohol content. To brew beer, first, you must make what is known as a mash or a wort out of some starchy cereals. This is then left to ferment, using either its own naturally-occurring yeast or by adding some store-bought granules. Often, this yeast is filtered out at the end of the brewing process, but yeast is always required for fermentation.

The fermentation process is nothing short of a miracle. The yeast will begin to consume the sugars that are contained in the starchy mash and leave a by-product which is known as ethanol. So, as we allow the yeast to develop, reproduce, and consume the sugars, it will leave us with some yummy alcohol. Thank you, yeast!

You may think that because non-alcoholic beer doesn't contain any alcohol, it also doesn't contain any yeast, right? Well, this isn't the case at all. When creating beers, brewers tend to consider items such as hops as the most important to impart flavor. However, people often forget that one of the strongest, underlying flavors in all beer is yeast. So, to replicate the taste of a true beer, even non-alcoholic versions will include yeast.

In fact, it is important to note that, because non-alcoholic beer contains yeast--and it's very hard to stop the yeast from doing what it does best--even beers that are labeled as non-alcoholic will contain trace amounts of alcohol.

Yeast is a fast-growing fungus that consumes sugars in starchy cereals such as barley and wheat. Like all living beings, yeast respires as it lives and produces air bubbles. It is this process that gives bread its characteristic air bubbles and beer its beautiful airy head.

Back in the day, the yeast would have to be bred (more on this later), but nowadays you can buy commercial yeast in many different forms from your local grocer. Some of the most common types of yeast you will see are fresh yeast, instant yeast, dry active yeast, bakers' yeast, and brewers' yeast, all of which have different flavor profiles and are used for different purposes.

Aside from beer and leavened bread, yeast has a whole range of uses. It can be used to create carbonation in beverages such as ginger ale and the popular Finnish drink Sima; it can be used as a nutritional supplement, primarily to add more protein to meals; and it is used to make the infamous British spread known as Marmite.

It's also important to note that all alcohol contains yeast. Although some alcohols contain more yeast than others--beer, for example, has a high yeast content compared to vodka--every alcoholic beverage will require yeast to process sugar into ethanol.

Archaeological evidence suggests that beer and bread were both discovered around the same time and that both contributed to humanity's evolution from being primarily hunter-gatherers to settling down and forming communities. As grains are very filling, agriculture developed around farming grains that could be used to make bread, and beer was then probably discovered by some of these grains turning bad and fermenting.

However, the bread back then didn't make use of yeast and so Europeans lived off unleavened flat bread. It wasn't for another few millennia that people discovered that the yeast that gives beer its head can be used to leaven bread. Then, when leavened-bread-making was gaining popularity, bakers would tend to set up their bakeries next door to breweries to make use of any excess yeast developed during the brewing process

Yeast is a large family of fungi that contains many different species. While they all act the same way in their consumption of sugars and the creation of ethanol, they impart different flavors and contain different nutrients. Brewer's yeast contains a nutrient called chromium which helps to regulate your blood sugar. While you can use them both interchangeably, using baker's yeast to brew beer will result in unwanted flavors and high sugar content.

For this reason, commercial Seattle area breweries always use brewer's yeast in beer. This is because it is easier to control the flavor profile with brewer's yeast, as it hasn't got such an overpowering natural flavor compared to baker's yeast.

While all 3 of these yeasts can be used in bread making, they are all worlds apart when it comes to preparation. They all come from the same strain of yeast (Saccharomyces cerevisiae), but they are entirely different in how they are used. While they can be substituted for each other, you must alter the amounts you use in your recipe based on which type you are using.

Fresh yeast and dry active yeast both must first be activated in warm water. If the water is too cold, the yeast won't breed, and if it's too hot then you will kill your yeast and this will result in unleavened bread. Alternately, instant yeast and sourdough starters that contain natural yeast can be chucked straight into the dough and left to prove and multiply inside.

This little fungus is so important, not just in our daily lives, but for the start of human civilization too. So, next time you grab a slice of bread or pour a glass of beer, remember that they wouldn't exist without the miracle organism known as yeast. If you want to see it in action for yourself, drop by and visit us at LowerCase Brewing and we can show you around our fermentation room where our yeast is producing the alcohol in our homemade beers.