Beer Wiki
Explore
Main Page
Discuss
All Pages
Community
Interactive Maps
Recent Blog Posts
Beer
Ale
Amber ale
Blonde/Golden ale
Brown ale
Gose
India Pale Ale
Porter
Saison
Scotch ale
Stout
More ales
Lager
Amber lager
Doppelbock
Dunkel
Eisbock
Märzen/Oktoberfestbier
Maibock/Helles bock
Pale lager
Pilsner
Schwarzbier
Brewing
Homebrewing
Beer dictionary
Breweries
US breweries
UK breweries
Australian breweries
Breweries by Country
FANDOM
Fan Central
BETA
Games
Anime
Movies
TV
Video
Wikis
Explore Wikis
Community Central
Start a Wiki
Don't have an account?
Register
Sign In
Sign In
Register
Beer Wiki
613
pages
Explore
Main Page
Discuss
All Pages
Community
Interactive Maps
Recent Blog Posts
Beer
Ale
Amber ale
Blonde/Golden ale
Brown ale
Gose
India Pale Ale
Porter
Saison
Scotch ale
Stout
More ales
Lager
Amber lager
Doppelbock
Dunkel
Eisbock
Märzen/Oktoberfestbier
Maibock/Helles bock
Pale lager
Pilsner
Schwarzbier
Brewing
Homebrewing
Beer dictionary
Breweries
US breweries
UK breweries
Australian breweries
Breweries by Country
Editing
Yeast
(section)
Back to page
Edit
Edit source
View history
Talk (0)
Warning:
You are not logged in. Your IP address will be publicly visible if you make any edits. If you
log in
or
create an account
, your edits will be attributed to your username, along with other benefits.
Anti-spam check. Do
not
fill this in!
==History== The word "yeast" comes from the Old English language "gist", "gyst", and ultimately from the Indo-European root "yes-", meaning boil, foam, or bubble. Yeast microbes are probably one of the earliest domesticated organisms. People have used yeast for fermentation and baking throughout history. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeasted bread, as well as drawings of 4,000-year-old bakeries and breweries. In 1680 the Dutch naturalist Antoine van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms but rather globular structures. In 1857 French microbiologist [[Louis Pasteur]] proved in the paper "''Mémoire sur la fermentation alcoolique''" that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst. Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but the fermentation inhibited - an observation later called the Pasteur effect. In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.
Summary:
Please note that all contributions to the Beer Wiki are considered to be released under the CC-BY-SA
Cancel
Editing help
(opens in new window)
Follow on IG
TikTok
Join Fan Lab