Distillers yeast and brewers yeast are two different types of yeast that are specifically chosen for their respective purposes in the production of alcoholic beverages. While they both belong to the same species, Saccharomyces cerevisiae, they have distinct characteristics and are not interchangeable.
Brewers yeast, also known as beer yeast or wine yeast, is primarily used in the fermentation process of beer and wine production. It is selected for its ability to produce specific flavors and aromas that enhance the final product. Brewers yeast is chosen for its ability to tolerate the alcohol levels typically found in beer and wine, as well as its ability to ferment the sugars present in the ingredients. This yeast strain is often cultivated and propagated under specific conditions to maintain its desired traits.
On the other hand, distillers yeast, as the name suggests, is used in the production of distilled spirits such as whiskey, vodka, and rum. The main objective in distillation is to extract the alcohol from the fermented liquid and separate it from impurities and unwanted flavors. Distillers yeast is selected for its ability to efficiently convert sugars into alcohol, producing a high alcohol content in the fermented mash. It is not chosen for its flavor contributions, as the distillation process will strip away most of the flavors and aromas.
The differences between brewers yeast and distillers yeast can be attributed to the specific requirements of each type of beverage. Brewers yeast is chosen for its ability to add desirable flavors and aromas to the final product, as beer and wine are consumed without further separation of the alcohol. The yeast must be able to produce a flavorful beverage without contributing any unwanted flavors or off-notes.
Distillers yeast, on the other hand, is selected for its ability to produce a high alcohol content and convert sugars efficiently. Since the final product will undergo distillation, any flavors or aromas produced by the yeast will be largely removed, leaving behind a purer alcohol. The focus is on maximizing alcohol production and minimizing any undesirable byproducts.
In my personal experience as a brewer and sommelier, I have observed the distinct characteristics of brewers yeast and distillers yeast in the beverages they are used for. Brewers yeast, especially in craft beer brewing, contributes a wide range of flavors and aromas, ranging from fruity and estery notes to spicy and phenolic characteristics. These flavors can greatly enhance the complexity and enjoyment of the beer.
On the other hand, in the production of distilled spirits, distillers yeast is chosen for its ability to produce a clean and high alcohol content fermentation. The flavors and aromas of the original mash are largely removed during distillation, resulting in a more neutral spirit that can be aged or flavored later in the production process.
To summarize, distillers yeast and brewers yeast are not the same. They are chosen for their specific characteristics and are used in different types of alcoholic beverage production. Brewers yeast is selected for its flavor contributions in beer and wine, while distillers yeast is chosen for high alcohol production and the ability to produce a clean fermentation.