Beer is often referred to as liquid bread, which makes sense as both rely on the same

primary ingredients, cereal grains being one of them, and yeast being the other. In regards to

the latter, brewers have a wide variety of

yeast strains available that are known to produce unique flavor characteristics, though bakers have,

well, far fewer options, though curiously, they all come from the same general family.

This is the Brewlosophy podcast. I'm your host, Marshall Schott, and joining me on this

episode to chat about the use of bread yeast, baker's yeast, also known as Brewer's yeast, to ferment beer, is contributor Will Lovell. Yeah, good old Fleischman's yeast, if we're going to throw in maybe a promo for any brand of use, because I can't think of a brand of bread yeast other than Fleischman. But I like to kind of think of the idea that back before Louis Pasteur was involved with all this, you know, microscopes and trying to separate out all these different strains of yeast that, you know, everything, whether it was beer or bread, probably had a little bit of a mixed culture going on and a little bit of a funk happening to it. And then somehow we separated all that out and now we have kind of these pure sacs of ovisia strains that we use for both baking and brewing and i think it's kind of fun to think about all that history that was involved through that but you know thanks louis for getting that sour out of there you have a feeling this is going to be one of those topics most brewers have thought about though few have actually tried which is certainly the case for me and i'm looking forward to digging into today, Will. All right, if you're a fan of this show and you'd like to receive a reward for your support, please consider becoming a patron of brulosophy over at patreon.com slash brewlossophy, where you make a small pledge and receive rewards like access to unpublished contributor recipes, unique perks from Yakima ValleyHops.com, and an invitation to either

a monthly live brewday with a Brulosophy contributor or a Q&A session. Learn more about all of the

rewards we offer for your support over at patreon.com slash Brulosophy. Another really easy way to support us

is by using the links found at brulosophy.com slash support when you're shopping online. Your experience won't change at all. And we get a little kickback for the referral. And finally, please let us know what you think about this show by rating and reviewing it in Apple Podcast or wherever it is you listen to podcasts. Thanks to everybody who has already taken the time to do this. Feedback is brought to you by Clawhammer Supply, who offer Brewer's various

options for high quality, reasonably priced, electric brewing rigs and various voltages and sizes.

I've used their 120 volt system for five gallon batches, as well as their 240 volt 10 gallon set up.

Both are awesome. Clawhammer Supply really does put the effort into ensuring their systems

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their stuff just as much as we do. Listener Charlie Johnson wrote in with some feedback after listening to us talk about session beers

recently. Charlie said, I loved the episode on your experiences with session beers. As a Brit,

I love a good sesh myself. So keeping the ABV on the lower side is always a sensible decision.

One thing you didn't discuss in detail in the episode was the

choice of yeast strain. Hey, apropos. We all know that yeast attenuation varies from strain to

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