Harmony Sage - Yeast Fermentation Handbook: Essential Guide and Recipes for Beer and Bread Makers

Copyright 2019 by Rockridge Press, Emeryville, California

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, Rockridge Press, 6005 Shellmound Street, Suite 175, Emeryville, CA 94608.

Limit of Liability/Disclaimer of Warranty: The Publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering medical, legal, or other professional advice or services. If professional assistance is required, the services of a competent professional person should be sought. Neither the Publisher nor the author shall be liable for damages arising herefrom. The fact that an individual, organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the Publisher endorses the information the individual, organization or website may provide or recommendations they/it may make. Further, readers should be aware that Internet websites listed in this work may have changed or disappeared between when this work was written and when it is read.

For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the United States at (866) 744-2665, or outside the United States at (510) 253-0500.

Rockridge Press publishes its books in a variety of electronic and print formats. Some content that appears in print may not be available in electronic books, and vice versa.

TRADEMARKS: Rockridge Press and the Rockridge Press logo are trademarks or registered trademarks of Callisto Media Inc. and/or its affliates, in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Rockridge Press is not associated with any product or vendor mentioned in this book.

Interior and Designer: Jami Spittler

Art Producer: Sue Smith

Editor: Lauren Ladoceour

Production Editor: Kayla Park

Illustrations: 2019 Clark William Miller; Shutterstock (pattern).

ISBN: Print 978-1-64152-674-6 | eBook 978-1-64152-675-3

CONTENTS

There is a rush of excitement when checking in on a fresh batch of beer as its fermentingthe anticipation of the unknown. The brew day went smoother than planned, and the yeast was pitched at the correct time and temperature. Even with all your careful measurements and diligence, you know its the yeast itself that will determine whether this sweet, sticky liquid becomes a crisp, delicious brew to share with friends and family. Then, just like that, you hear it: blip, blip, blip, the welcome sound of vigorous fermentation.

Theres a similar feeling when delving into bread making, between carefully weighing out ingredients, maybe even milling a locally grown flour, and kneading the dough ever so gently until it is nice and smoothall with the hope of catching a glimpse of a bubble, oh wait there are two, emerging from the fermenting dough. These are the satisfying signs that yeast is doing what its meant to do and that fresh hot bread is in your future.

Its said that brewers and bakers make wort and dough, but yeast is what actually makes beer and bread. Yeast is a single-cell organism, born out of a primordial soup. This tenacious microbe has arguably done more to elevate our cuisine by allowing humans to flourish from its fermentation by-products. Its produced and protected our food sources, even lending essential nutrients, such as B vitamins, to the diet of our ancestral Homo sapiens.

As humans evolved, so did yeast. There are hundreds of species and substrains. Even within the most common Saccharomyces cerevisiae species, there are variations, each as unique as a fingerprint, lending an array of delicious aromas and flavors. Humans have gone on to domesticate Saccharomyces subcolonies to harness those flavors, from the bubblegum- and clove-like Belgian to the clean biscuit characteristics of German lager yeast. English ales lend sweet esters such as pear and stone fruit, while Norwegian yeast impart soft rumlike citrus and sugarcane. Even American ales and lagers have come about through generations of ferments with their own complex tendencies. All that variety means the same recipe for bread or beer can yield vastly different characteristics simply by changing up the yeast. Its why for brewers and bakers, the world of yeast is full of possibilities.

This book looks under the microscope at the inner workings of this most fascinating and appetizing microorganism. Whether youve brewed a couple of times with a group of friends or have baked a few loaves of sourdough as a weekend activity, this book aims to help you better understand the ins and outs of yeast fermentationand learn how to harness its powers in your crafting of breads and beers. Curious about the art of starters? Or maybe you want to see what happens to a beer when you switch up the carboy temperature. Weve got easy-to-follow recipes and thought-provoking projects for them all. Youll also learn about the long history of yeast fermentation, from accidental discovery to purposeful experimentation.

Think of this book as your practical, in-depth guide to demystifying the secret life of yeast and putting deep fermentation know-how into practice in the kitchen and home brewery. Are you ready? The anticipation of bubbles and blips awaits.

Humans have been harnessing the power of yeastfor making beer and wine, baking bread, and fermenting foodssince the dawn of civilization. In fact, hieroglyphics show that the ancient Egyptians were using yeast as far back as 4000 BCE. Its not a stretch to say that yeast have helped humankind thrive through the ages. But what is yeast, and what exactly does it do?

THE FUNGUS AMONG US

Yeast are single-celled microorganisms that can be found everywhere on Earth: on animals and insects, on most vegetation (for example, the powdery-white surfaces of fruit such as grapes and dark stone fruits such as plums and sweet dates), in the air and water, and even on your skin. They also inhabit soil, can be found on most vegetation, and are prevalent in aquatic areas, such as oceans or lakes, with a burgeoning affinity for water.

There are more than 500 species of yeast that humans can cultivate. Saccharomyces cerevisiae (also known as bakers or brewers yeast) is the most common. The Greek root