yeast

Microscopic, single-cell organisms of the fungus family that are integral to the production of beer. During the fermentation process, yeast convert sugars to alcohol and carbon dioxide. Brewers’ yeast are categorized into three groups: top-fermenting (ale yeast), bottom-fermenting (lager yeast), and wild (Brettanomyces).
See also:
ale, fermentation, Brettanomyces, lager
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