OnTap Magazine

T his article explores the use of active dry yeast (ADY) in the brewing industry. As breweries strive for innovation and consistency in their products, yeast plays a crucial role. However, managing yeast strains for various beer styles can be challenging. In this context, ADY has gained popularity among brewers due to its reliability, ease of use, stability, and accessibility. This text delves into the benefits of ADY, its manufacturing process, quality considerations, and different pitching methods. It highlights how ADY offers breweries a convenient and consistent solution, ensuring batch-to-batch reproducibility and improved efficiency in the fermentation process. WHAT IS ADY? Given that quality and consistency are key factors in delivering customer satisfaction, it’s not surprising that many craft brewers are beginning to embrace active dry yeasts. ADY is the form of yeast obtained by eliminating bound and cellular water and removing ambient humidity. It is this process that allows it to retain its viability and genotypic and phenotypic profile when pitched into the wort during the fermentation process. THE PASSIONATE FOLKS AT FERMENTIS HAVE CONTRIBUTED THIS IN DEPTH ARTICLE ON THE BEST USES OF ACTIVE DRY YEAST. FOR ALL YOU BREWERS, AND PERHAPS ESPECIALLY THE YEAST NERDS OUT THERE, THIS ONE IS FOR YOU! EDITOR’S NOTE: ADV E RTOR I A L ontapmag.co.za | Winter 2023 | 33