Yeast is amazing! Its hard to imagine life without yeast and fermentation: no bread, no alcohol. Even chocolate relies on yeast for part of its process.
Long ago brewers and distillers relied on wild yeasts to ferment their products, and some Belgian brewers still do, but nowadays most distillers work with known strains for consistency and reliability. Yeast is everywhere. Rogue Brewery in Oregon even isolated a unique strain of brewer’s yeast they found growing in their brewmaster’s beard. True story! They now use this yeast to make a new brand of beer fittingly called “Beard Beer”.
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There are so many things to consider with yeast: How much alcohol can it tolerate before getting stressed and dying? What is the optimum fermentation temperature? What flavours and esters does it produce?
Like with everything else, we’ve begun to experiment. For now, we are splitting our mashes into different fermenters and using different yeasts in each. Since these are vodka batches, it may not matter but we will keep you posted.
