History of beer

The word "yeast" comes to us from Old English gist, gyst, and from the Indo-European root yes-, meaning boil, foam, or bubble.[10] 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.[11] In 1680 the Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, but rather globular structures.[12] 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.[11][13] 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.

By the late 18th century, two yeast strains used in brewing had been identified: Saccharomyces cerevisiae, so called "high" or top yeast, and S. carlsbergensis, "low" or bottom yeast. High yeast was sold commercially by the Dutch for bread making starting in 1780, while around 1800, the Germans started producing S. cerevisiae in the form of cream. In 1825 a method was developed to remove the liquid so the yeast could be prepared as solid blocks.[14] The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War.[15] 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.


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