From: Heikki Levanto <[EMAIL PROTECTED]> You may even be right, although the baking yeasts I have seen on the market tend to come from "De Danske Spritfabrikker".
True, "De Danske Spritfabrikker" produce baker's yeast in Denmark, but don't be confused by the name. As I've mentioned earlier the only efficient way to produce vast amounts of yeast as required by the baking industry is to let yeast multiply in well oxigenated tanks where you completely avoid the production of alcohol by maintaining the sugar concentration close to zero. Yeast production and Alcohol production in "De Danske Spritfabrikker" and other companies are completely separate processes and they really have nothing to do with each other (except of course the involvement of yeast cells).
Perhaps they use a dedicated process for producing the yeast, but I would be surprised if they had a specially optimised baking yeast strain, if their regular spirit yeast would do the job. In any case, that yeast is not optimized for an interesting beer flavour.
Then I'll have the exquisite pleasure to surprise you: Baker's yeast production is HIGHLY specialised, and the DO have specially optimized baking yeast strains (it is obvious if you think about it, baker's yeast has to be optimized for certain properties like temperature resistance, carbon dioxide production inside the bread, good taste in the bread, etc.). Some yeast companies even use genetic engineering to enhance the properties of their yeasts...
In any case your main conclusion is of course true: Baker's yeast is not optimized for an interesting beer flavour... (but it will be beer anyway... as you say)
Sincerely Bjørn #3520 _________________________________________________________________ Undgå pop-ups med MSN Toolbar - http://toolbar.msn.dk/ hent den gratis!
