07/10/2025
During brewing, yeast plays a crucial role in fermentation, where it multiplies and converts sugars into alcohol and carbon dioxide. Initially, yeast cells are activated when they are introduced to the sugary wort, which provides the necessary nutrients for growth. In the first phase of fermentation, known as the lag phase, yeast acclimatizes to its new environment. As the temperature rises and conditions become favorable, the yeast enters the exponential growth phase, where it begins to rapidly divide. This process, known as asexual reproduction, allows yeast populations to multiply significantly as they consume the available sugars in the wort, leading to a thriving colony of active yeast cells. As fermentation progresses, yeast continues to consume sugars and produce alcohol, gradually increasing the alcohol by volume (ABV) of the beverage. The rate of yeast multiplication slows down as the available sugars are depleted, and the alcohol concentration rises, creating an environment that can eventually become inhospitable to the yeast. Once the fermentable sugars are mostly consumed and the desired ABV is reached, the yeast will shift into a phase where it focuses on the production of aromatic compounds and complex flavors. Ultimately, the fermentation process concludes, with the yeast settling at the bottom of the fermenter, and the final ABV reflects the initial sugar content and the efficiency of the yeast's fermentation activity. Here’s a little animation I put together for you!
