Noah Vinter
Yeast is an essential ingredient in the production of alcohol, but not all yeasts are created equal when it comes to their ability to tolerate lower temperatures and produce high alcohol concentrations. In the quest to create alcoholic beverages with higher alcohol content, brewers and distillers must consider the limitations and capabilities of different yeast strains. The choice of yeast strain is critical, as it directly impacts the success of the fermentation process and the final alcohol concentration. While some yeasts struggle to survive in the presence of high alcohol concentrations, others exhibit remarkable ethanol tolerance, allowing them to continue fermenting even at lower temperatures. This very quality makes them ideal for producing beverages with a stronger alcoholic kick.
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What You'll Learn
Yeast strains and their alcohol tolerance
Yeast is a one-cell living organism that can only reproduce and grow within certain conditions. One of those conditions is the presence of alcohol. Each yeast strain has a limit, called the yeast's "alcohol tolerance", that indicates the level at which yeast cells start to go dormant and stop fermenting. This limit is expressed as a percentage of alcohol by volume (ABV).
Most beer yeasts fall into the 8-12% ABV range for alcohol tolerance, though some English ale yeasts go as low as 7% and some high-gravity Belgian and ale yeasts can ferment past the 8% level. Belgian brewers, in particular, have tended to produce a large number of strong beers, and many Belgian yeast strains are quite alcohol-tolerant.
The ability of yeast to continue fermentation in the presence of high alcohol concentrations is referred to as "ethanol tolerance" and is highly dependent on the yeast strain itself. Ethanol tolerance is also influenced by yeast health, available nutrients and sugar, and other factors. Fermentation will start to slow considerably as a yeast approaches its alcohol tolerance level and will typically stop completely within a percent or two of the published number for a given strain.
The budding yeast, Saccharomyces cerevisiae, is the most important commercial microorganism with GRAS (Generally Recognized as Safe) status. It has been used in the fermentation industry for a long time and is responsible for fermentation in foods such as wine, beer, and bread. Saccharomyces cerevisiae is also an important microorganism in the bio-industry, and its tolerance to ethanol is one of the main characteristics to decide whether it can be used as a bio-fermentation resource.
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Fermentation temperatures
Fermentation is a process where yeast is used to convert sugars into alcohol. Different strains of yeast have different levels of ethanol tolerance, which is the ability to continue fermentation in the presence of high alcohol concentrations. The ethanol tolerance of a yeast strain determines the maximum alcohol content that can be achieved through fermentation.
Lager yeasts are known to ferment at lower temperatures compared to top-fermenting ale yeasts. Ale yeasts can produce up to 12.5% ABV, and some strains can even handle up to 15% ABV in normal fermentations. However, lager yeasts typically ferment at colder temperatures and are used to produce beers with a lower alcohol content.
The Saccharomyces species, particularly S. cerevisiae and S. uuvarum, are commonly used for alcohol production. These yeasts can ferment sugar into ethanol under anaerobic (oxygen-free) conditions. They can only metabolize simple sugars like monosaccharides and disaccharides, which are present in honey and some fruit juices.
Some yeast strains have higher ethanol tolerance and can produce beers with higher alcohol content. For example, the "Super High Gravity Ale Yeast" by WyLabs can handle up to 25% ABV. Additionally, techniques such as fractional freezing can be used to create more concentrated products with even higher alcohol levels.
The fermentation temperature is crucial in the fermentation process as it affects the activity of yeast and the final alcohol content. Warmer temperatures generally result in greater alcohol tolerance, while colder temperatures are preferred for lager yeasts that produce lower-alcohol beers. However, it is important to note that yeast can be sensitive to temperature fluctuations, and maintaining the optimal temperature range for the specific yeast strain is essential for successful fermentation.
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Ale vs lager yeast
The type of yeast used in the fermentation process determines whether the beer is classified as an ale or a lager. The two main types of fermentation, ale and lager, dominate the brewing world.
Ale yeast, or Saccharomyces cerevisiae, is commonly called “top-fermenting” because it rises to the top of the wort during fermentation. Ale yeast typically ferments at a higher temperature than lager yeast, between 60–75 °F. This range keeps ale yeast productive, encouraging more fruity aromas such as pear, apple, and even rose. Ales are also fermented in a shorter period, between 14 and 18 days.
Lager yeast, on the other hand, is bottom-fermenting. It works at the bottom of the wort at a much lower temperature, between 42 and 55 °F. The yeast involved in bottom fermenting is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus, a wild yeast from Patagonia. Lager yeast is frailer and slower and cannot thrive in high-alcohol settings, so lager beers have a lower overall alcohol level. The prolonged fermentation results in fewer byproducts (like esters), leading to a beer that most drinkers perceive as crisper than an ale, with more nuance to its flavour and aroma.
Lagers also go through a cold conditioning stage that ales do not, which allows more yeast, proteins, and hops to settle out of the lager, enhancing clarity and lowering chill haze. This extended maturation allows any harsh or off-flavours to mellow out, resulting in a beer that is exceptionally clean and enjoyable to drink.
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Yeast and sugar
Yeast is a tiny, one-celled fungus that has been used for thousands of years to produce alcohol. Yeast consumes sugars produced by other organisms and ferments them into ethanol, a type of alcohol. While there are many types of yeast, not all are suitable for alcohol production, and among those that are, there are differences in the amount of alcohol they can produce and the temperatures at which they work best.
The species of Saccharomyces, primarily S. cerevisiae and S. uuvarum, are commonly used for alcohol production. These yeasts can ferment sugar into ethanol under anaerobic (oxygen-free) conditions and are typically used in a solution. Saccharomyces yeasts can only metabolize simple sugars (monosaccharides or disaccharides) found in nature, such as sucrose, table sugar, and maltose. This means that the material being fermented must contain these natural mono- and disaccharides, usually produced by the enzymatic degradation of starches.
The type of yeast and the amount of sugar present are critical factors in alcohol production. Different yeasts have varying alcohol tolerances before being killed off, and the amount of sugar available to the yeast can impact the final alcohol content. For example, Liquor Quick's Turbo Pure X-Press yeast is rated to produce up to 18% alcohol, but the wash produced during testing had an unpleasant taste, possibly due to excess nutrients that the yeast did not use. On the other hand, bread yeast is typically assumed to have a low alcohol tolerance, but in practice, it can produce an ABV of 12.5% or higher.
Temperature also plays a significant role in the fermentation process. Ale, for instance, is produced by top-fermenting yeast that works at higher temperatures, whereas lager yeasts ferment at colder temperatures. Additionally, controlling temperature is crucial when producing high-alcohol beverages. Fractional freezing, or "jacking," involves freezing a fermented beverage to create a more concentrated product with a higher alcohol content. For example, the traditional beverage applejack is produced by freezing hard apple cider and removing the frozen chunks of water, resulting in a concentrated batch of alcohol.
In summary, the choice of yeast and the management of sugar and temperature are key factors in alcohol production. Different yeasts have varying alcohol tolerances and preferred temperature ranges, while the availability of sugar can influence the final alcohol content. By selecting the appropriate yeast and carefully controlling the fermentation process, producers can optimize alcohol yield and create a desirable product.
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Ethanol tolerance
Yeast is a tiny fungus that ferments sugar into ethanol under anaerobic (oxygen-free) conditions. Different yeasts can tolerate different levels of alcohol before being killed off. For example, Lavlin EC-118 can handle a 19% ABV. Bread yeast can produce 12.5% ABV, and possibly higher. Liquor Quick's Turbo Pure X-Press yeast can produce up to 18% ABV.
The species of Saccharomyces used for alcohol production, primarily S. cerevisiae and S. uuvarum, can ferment sugar into ethanol. These yeasts can tolerate ethanol concentrations of only 15-19%.
Ale is produced by top-fermenting yeast that ferments at higher temperatures than lager yeasts, which ferment at colder temperatures.
To increase the alcohol content of a beverage, fractional freezing can be used. This method involves freezing a fermented beverage and then removing the frozen chunks of water, leaving a more concentrated batch of alcohol. This method has been used to produce drinks such as applejack, which has an ABV of around 20-25%.
Some beers have also been produced with extremely high alcohol content through the use of fractional freezing, such as "Snake Venom" by Scottish brewery Brewmeister, which has an alcohol content of 67.5%.
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