“I am seeking for the bridge which leans from the visible to the invisible through reality”
– Max Beckman
When most people say there’s magic in the air, they’re referring to a scene in a romantic comedy or the first autumn day. When brewers talk about magic in the air, they’re referring to something much different. Yeast.
As unappetizing as it may sound, yeast is the very essence of beer, and the catalyst to making the product we brew and love today. While yeast has always made the brew process possible, it wasn’t discovered until considerably late in the brew game. Yeast is a living organism but is single-celled and practically invisible, which would certainly explain the late find for this pixie dust.
So what’s the secret to this magic act? Well, behind door #1, you’ll find the brew solution, ready for fermentation. And behind door #2, you’ll find the brew yeast…asleep. Until it’s ready for action, yeast stays in a stasis and, much like most people, when yeast wakes up, it’s hungry. When added to the brew solution, yeast starts to snack on all fermentable sugars and, in turn, releases drinkable alcohol and other byproducts. Once it’s eaten its fill, yeast packs up and goes back into hibernation.
While all yeast used in the brewing process is considered “brewers yeast,” there are still different varieties, or strains. My absolute favorite strain is the wild child of the yeast world: Brettanomyces or, as its lovingly referred to, “Brett.” Brett is a wild yeast strain and it certainly behaves that way. It is pretty well the yeast that ate everything. While it probably won’t score itself a horror movie deal any time soon, it is a very important player to keep in mind. Brett eats everything, which means that it will consume all sugars of any kind in a brew solution. This can lead to a higher alcohol content but, more notably, Brett can also contribute a wide variety of flavors.
The Drink Along: The Ghost In Their Eyes | Anchorage Brewing Company
First, I would encourage you to seek out any brew from this company because, let’s face it, they all look SO cool. And while you can’t judge a book (or a brew) by its cover, this one certainly is just as cool as its packaging. This is a Brett IPA, however, the hops bitterness is toned down quite a bit. You definitely get the citrus-y juiciness that you might expect but then, if you let the taste linger, there’s that…funk. There’s honestly no better way to describe it. It’s strange but in a really good way.
Brett proves that he can pretty much hang with any crowd, although his favorite place is back at the farmhouse.
The Drink- Along: All Funked Up: Fruitus The Farmer Beescake | Against The Grain
This is a brew in the brewery’s Wild Series and boy, does it live up to that. This is a melon and honey saison. Just by looking at it, it looks like you’re staring straight into a jar of honey. This gorgeous color is just the beginning of a seamless drink. The Brett, in this case, adds the funkiness in a different way. It enhances the melon flavor, giving a different tone than most fruit beers would. In addition, it carries its flavor all the way through instead of a big punch at the end. There are even bits of a floral feel, which adds more complexity to this already full docket of a beer.
The best way I could ever think to describe Brett is the quintessential movie version of a “bad boy teenager.” Not only does he eat your beer out of house and home (although, can’t really complain about the results in this case,) but he always leaves a funk behind him wherever he goes. He goes wherever he wants, does whatever he wants, and no one can tell him what to do. Everyone wants to be around him, but no one quite understands him.
That being said, just because he’s the stand out doesn’t mean that the other strains are any less important. They’re just overlooked because they don’t demand attention. They’re the stage crew while you’re too busy watching the actors- They’ve made everything happen behind the scenes so that the production goes smoothly. It’s a thankless job, but someone has to do it. So, here’s to you, yeast.