Yeasts: history, classification, and characteristics

Have you ever seen wine sommeliers who, after a sniff of a glass, start listing the fruits from all the still lifes they studied in high school? Well, maybe you’ve never seen it on TV, but the sensory trip to an orchard in summer is a classic also for beer tasters. Not to mention those floral field or grocery store notes. In all these cases, very often, it’s thanks to the yeast, which creates various aromas during fermentation and remains the only living element in the pint, the tulip glass, and the mug. Far from a still life. Read this article if you want to learn more about the yeast strains that bring our beers to life.