This diversity is now kept safeguarded in different yeast banks, and our mission is to screen for the most representative strains available and deliver them to the industry in a convenient format to simplify brewers’ life which is dried yeast, otherwise known as “active dry yeast (ADY)”. Nature also influenced this process, for example allowing inter and intra species hybridization, like the well-known case of Saccharomyces pastorianus (lager yeasts). In other words, brewers have driven the evolution and diversification of these strains inside the breweries, unconsciously shaping the yeast to their needs. The domestication process was driven by ancient brewmasters and contributed to generate all the diversity in this industry today. Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts. Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts. For those who want to dive more in science and know more about industrial yeast phylogeny, including brewing strains, we recommend reading two recent papers, both describing how this process occurred: Gallone et al.
A little bit of historyīrewing yeast strains have gone through a long domestication process. One example relates to active dry yeast preparation prior to pitching – should I rehydrate or not? Information on the internet tells you that there are as many answers to this question as there are web pages! Throughout this article we will discuss several topics about Fermentis’ ADY from a manufacturer’s point of view. It does not take long to figure out that there are a lot of myths surrounding ADY and its use. All images courtesy Fermentis.Īctive Dry Yeast (ADY) is a topic which has always intrigued the homebrewers’ community.
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