Can I use baking yeast for brewing?
As a sommelier and brewer, I would advise against using baking yeast for brewing beer. While baking yeast and brewers yeast are both types of Saccharomyces cerevisiae, they have been cultivated for different purposes and can lead to different results when used in brewing.
Baking yeast, also known as bakers yeast, is typically used in baking bread and other baked goods. It is selected for its ability to produce carbon dioxide, which helps dough rise. Baking yeast is not specifically cultivated for brewing, and therefore may not have the desired characteristics needed for beer production.
Brewers yeast, on the other hand, has been cultivated for hundreds of years to produce the specific characteristics expected in beer. Brewers have carefully selected and evolved specific strains of Saccharomyces cerevisiae that can ferment sugars into alcohol while also producing desired flavors and aromas. These strains have been developed through years of trial and error, with brewers selecting and propagating yeasts that exhibit desirable traits.
Using baking yeast in brewing can result in undesirable off-flavors in the final beer. Bakers yeast may produce flavors and aromas that are not typically associated with beer, such as fruity or estery notes. These off-flavors can detract from the overall quality and enjoyment of the beer.
In my personal experience, I once attempted to brew a small batch of beer using baking yeast as an experiment. The resulting beer had a distinct fruity aroma and flavor that was not characteristic of the style I was trying to brew. While it was an interesting experiment, it reaffirmed the importance of using the right yeast for brewing.
Additionally, using baking yeast for brewing may also result in inconsistent fermentation and attenuation. Brewers yeast strains have been selected for their ability to efficiently convert sugars into alcohol, resulting in a consistent and predictable fermentation process. Bakers yeast may not have the same ability to fully ferment sugars, leading to inconsistent results in terms of alcohol content and residual sweetness.
While baking yeast and brewers yeast are both types of Saccharomyces cerevisiae, they have been cultivated for different purposes and can lead to different results when used in brewing. Brewers yeast has been specifically selected and evolved for its ability to produce the desired flavors, aromas, and fermentation characteristics in beer. Using baking yeast in brewing can result in undesirable off-flavors and inconsistent fermentation. Therefore, it is advisable to stick with brewers yeast when brewing beer to ensure the best possible outcome.