Cider yeast and brewer's yeast are not the same thing. While both are types of yeast used in fermentation, they have different characteristics and purposes.
Cider yeast is specifically chosen for its ability to ferment fruit juices, such as apple or other fruit juices, into cider. It is selected for its ability to enhance the flavors and aromas of the fruit, resulting in a crisp and refreshing beverage. Cider yeast is typically naturally gluten-free, as it is not derived from beer production.
On the other hand, brewer's yeast is a type of yeast that is used in the brewing of beer. It plays a crucial role in converting sugars into alcohol during the fermentation process. Brewer's yeast can sometimes contain gluten when it is a byproduct of brewing beer, and it is often sold as “Brewer's yeast” in health food stores as a nutritional supplement.
It's important to note that not all brewer's yeast contains gluten. Some varieties are specifically cultivated and processed to be gluten-free. However, when it comes to cider production, the yeast used is typically different from brewer's yeast and is naturally gluten-free.
In my personal experience as a brewer and sommelier, I have worked with both cider yeast and brewer's yeast. The differences in their characteristics and flavors are quite noticeable. Cider yeast tends to impart a clean and fruity profile to the cider, enhancing the natural flavors of the fruit. On the other hand, brewer's yeast can contribute unique flavors and aromas to beer, depending on the specific strain used.
To summarize, cider yeast and brewer's yeast are distinct types of yeast with different purposes and characteristics. Cider yeast is typically used in cider production and is naturally gluten-free, while brewer's yeast is used in beer brewing and may contain gluten unless specifically labeled as gluten-free.