Kitchen Dictionary: brewer's yeast

Brewer's yeast is a type of fungus formally known as Saccharomyces cervisiae. Along with other Saccharomyces species, brewer's yeast is used to brew beer and bake some breads, and can also be used as a nutritional supplement in an inactive form. Like other yeasts, brewer's yeast will ferment carbohydrates when it comes into contact with them, forming a froth of carbon dioxide which can ferment grains into beer and cause bread to rise. While brewer's yeast can be used to bake bread, most bakers use baker's yeast specifically, a sweet and less bitter culture of Sacchraomyces. Brewer's yeast is bitter in taste and should not be confused with baker's yeast, nutritional yeast, or torula yeast Brewer's yeast is an active yeast used to make beer and can also be grown specifically to make nutritional supplements. It is a rich source of minerals (particularly chromium), protein, and the B-complex vitamins. The B-complex vitamins in brewer's yeast include B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B9 (folic acid), and H (biotin). These vitamins help break down carbohydrates, fats, and proteins, which provide the body with energy. They also support the nervous system, help maintain the muscles used for digestion, and promote the health of skin, hair, eyes, mouth, and liver. Available Forms Brewer's yeast is available in powder, tablet, and liquid forms.

Technique

Season: available year-round