Yeast, the essential microorganism for fermentation in the brewing of beer, converts carbohydrates into alcohol and other products that influence appearance, aroma, and taste. In a study published online today in Genome Research, researchers have identified the genomic origins of the lager yeast Saccharomyces pastorianus, which could help brewers to better control the brewing process.
For thousands of years, ale-type beers have been brewed with Saccharomyces cerevisiae (brewer's or baker's yeast). In contrast, lager beer, which utilizes fermentations carried out at much lower temperature than for ale, is a more recently developed alcoholic beverage, appearing in Bavaria near the end of the Middle Ages.