"Today I'll bake, tomorrow I'll brew," sings Rumpelstiltskin in the tale by the Brothers Grimm, hinting at the history of brewer's yeast. "In the Middle Ages, bakers were the best brewers," says Dahncke knowingly. But what no one knew back then was that the yeast cells that circulated in the air of the bakehouse reacted with the malt sugar during brewing. What once happened by chance is now controlled in a painstaking yeast management system. Otherwise, says Dahncke, "You lose the hops and malt."
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