The Unconventional Brewer: Can Baker’s Yeast Craft Your Next Beer?

In the world of brewing, yeast is the unsung hero that works behind the scenes, transforming simple ingredients into the beers that we love. It’s a magical microorganism that has been aiding fermentation since ancient times.

But what happens when you step outside the brewing norm? Today, we uncork the bottle on a brewing debate – can baker’s yeast, the kind that gives our bread its rise, also ferment our brews? Let’s rise to the occasion and find out.

Understanding Yeast and Its Role in Brewing

Yeast is a living fungus that eats sugars, releasing alcohol and carbon dioxide in the process. This fermentation is crucial in brewing, as it not only creates the alcohol in beer but also significantly affects its flavor.

Brewers typically use Saccharomyces cerevisiae for ales and Saccharomyces pastorianus for lagers. These strains are selected for their predictability and the distinct taste they lend to beer. But when brewer’s yeast isn’t on hand, can its cousin from the bakery aisle step in?

Baker’s Yeast vs. Brewing Yeast

The pivotal role of yeast in brewing is often underestimated. While both baker’s yeast and brewing yeast are of the same species, Saccharomyces cerevisiae, their behaviors and impacts on the final product are distinctly different.

Origins and Selection

Brewing yeast strains have been meticulously selected and bred for centuries, specifically for beer production. They are the result of careful cultivation to produce consistent flavors and high alcohol tolerance. Baker’s yeast, however, is a generalist – selected to produce large amounts of CO2 quickly to make bread rise.

Fermentation Characteristics

Brewing yeast is the marathon runner, conditioned for longer, more controlled fermentation processes and to contribute to the complex flavor profiles of beers. Baker’s yeast is the sprinter, optimized for rapid fermentation and not for flavor development, which can lead to less predictable taste outcomes when used in brewing.

Alcohol Tolerance

Brewer’s yeast can survive in higher alcohol concentrations, often up to 12% ABV or more, making it suitable for a wide range of beer styles, including high-alcohol brews. Baker’s yeast usually has a lower alcohol tolerance, typically maxing out around 8% ABV, which can be a limiting factor for stronger beers.

Flavor Profile

The most significant difference lies in the flavor. Brewing yeast strains contribute a diverse array of esters, phenols, and other compounds that create the beer’s character. Baker’s yeast, on the other hand, can impart a simpler, bready flavor, which might not always align with beer flavor expectations.

Fermentation Speed

Baker’s yeast ferments quickly, which can be an advantage when time is a factor, but this can come at the cost of flavor depth and clarity that slower fermentation with brewing yeast can offer.

Cost and Accessibility

Baker’s yeast has the advantage of being widely available and inexpensive. It’s a viable option for homebrewers in remote areas or those on a tight budget, where specialized brewing yeast may be harder to come by or more costly.

While both types of yeast can ferment sugars into alcohol, the choice between baker’s and brewer’s yeast depends on the brewer’s goals. For those seeking to produce a beer with a specific flavor profile, or a higher alcohol content, brewing yeast is the way to go. However, for homebrewers looking to experiment, or when brewing yeast is not an option, baker’s yeast provides an alternative that, while unconventional, can still produce a drinkable and enjoyable beer.

Pros and Cons of Using Baker’s Yeast in Brewing

Proponents of using baker’s yeast point out its benefits – it’s cheap, readily available, and vigorous. If you’re in a pinch, it could very well ferment your beer.

However, there’s a flip side. Baker’s yeast may produce a beer with an unpredictable flavor, often described as bready or yeasty, and its alcohol tolerance is lower, which might result in a less potent brew.

How to Use Baker’s Yeast for Brewing

The idea of using baker’s yeast for brewing often raises eyebrows in the brewing community, but for the intrepid homebrewer, it can be a delightful foray into the world of fermentation. Here’s how to navigate this unconventional choice:

1. Selecting Your Recipe: Start with a straightforward recipe. A simple ale or even a country wine can be a good choice. Since baker’s yeast isn’t as alcohol-tolerant as brewing strains, opt for recipes that aim for lower alcohol content to ensure complete fermentation.
2. Preparing the Yeast: Unlike brewing yeast, which can often be pitched directly into the wort, baker’s yeast benefits from rehydration. Dissolve the yeast in a small amount of warm water (about 95°F or 35°C) and let it sit for 15 minutes. This step revives the yeast and prepares it for a healthy fermentation start.
3. Wort Preparation: When preparing your wort, aim for a lower original gravity (OG). An OG of around 1.035 to 1.040 is ideal, as it will lead to a lower alcohol content that baker’s yeast can handle. Ensure your wort is well-aerated before pitching the yeast, as oxygen is crucial in the early stages of fermentation.
4. Pitching the Yeast: Once your wort is cooled to the right temperature, pitch the rehydrated yeast into the fermenter. Stir gently to distribute the yeast throughout the wort.
5. Fermentation Temperature: Baker’s yeast performs best at temperatures between 70-80°F (21-27°C). Too high, and you risk off-flavors; too low, and the yeast may become sluggish. Find a spot in your home where the temperature is consistent to avoid fluctuations that can stress the yeast.
6. Monitoring Fermentation: Expect a vigorous start to fermentation within the first 12-24 hours. After the initial burst, the fermentation will likely slow down. Resist the urge to bottle too early; instead, wait for the bubbling in the airlock to cease, indicating that fermentation is complete.
7. Taste and Adjust: Once fermentation has slowed, taste your brew. It may have a different profile than what you’re used to, potentially more fruity or bready. If the taste is too yeasty, allow the beer to condition longer in the fermenter before bottling to let the flavors mellow.
8. Bottling: When bottling, be cautious with the amount of priming sugar you use. Since baker’s yeast isn’t as predictable, it’s better to err on the side of caution to avoid over-carbonation.
9. Enjoying Your Brew: After bottling, let your beer condition for at least a few weeks. This waiting period can significantly improve the flavor. When you finally crack open a bottle, appreciate the unique character your homemade beer has, thanks to the baker’s yeast.
10. Documenting Your Process: Keep detailed notes of your brewing process and the outcomes. This information will be invaluable for tweaking future batches and can help you refine your approach to using baker’s yeast.

Brewing with baker’s yeast isn’t just about the end product; it’s about the journey and what you learn along the way. It’s a reminder of the resourcefulness and innovation that define homebrewing. So, embrace the challenge, and who knows? You might just bake up a new favorite beer.

Case Studies or Examples

The homebrewing landscape is rich with stories of innovation and improvisation. A notable example comes from a homebrewer on Homebrew Talk, who, after losing their brewer’s yeast, turned to fast-acting bread yeast to ferment a Saison. The brewer made adjustments such as adding extra hops to mask potential off-flavors and fermenting at cooler temperatures to suppress unwanted phenols and esters. The result was a beer with a clear appearance, a bitter and surprisingly clean flavor profile, and a light mouthfeel. The homebrewer’s advice echoes the spirit of flexibility in homebrewing: in a bind, use more yeast than usual, ferment cooler, and embrace the results​.

Further details of this experiment highlight an impressive attenuation rate of 85.5%, showcasing the yeast’s ability to dry out the beer effectively, a desirable trait in certain beer styles. This case study is documented in more detail, including the recipe and additional notes, on the brewing platform Brewtoad​

These anecdotes serve as testament to the adaptability of baker’s yeast in brewing, demonstrating that with the right approach, it’s possible to craft enjoyable and unique beers even with non-traditional ingredients.

Conclusion

While baker’s yeast is not the traditional choice for brewing, it’s a testament to the creativity and flexibility of homebrewers. It may not replace brewing yeast for the connoisseur, but it’s a fun experiment that harks back to the earliest days of brewing, where bakers and brewers often were one and the same.

So, the next time you bake, why not save a pinch of yeast for the brew pot? The result might just be a delicious slice of brewing history.

Joshua Benstin

Joshua Benstin is a passionate brewmaster, and the driving force behind the popular website, Brewhubmasters.com. With over a decade of hands-on experience in the world of brewing, he has honed his craft to perfection.