Fw: Re: hist-brewing: Kvass

PBLoomis at aol.com PBLoomis at aol.com
Thu Jul 3 21:26:28 PDT 2003


In a message dated 7/3/2003 1:14:21 PM Eastern Standard Time, owenbrau 
writes:

> Baker's yeast is actually the same species as
> ale yeast, but it has been bred (hehe) for rapid and high CO2 production,
> not alcohol, so the flavors today aren't always that nice for beer. Several
> references (I have Markham in front of me) recommend putting the ale house
> and bakery adjacent to each other.
> 
       Yes, but in Markham's day, the yeasts had not been selectively bread
apart for four hundred years.  I wouldn't recommend doing that today.
       Scotti

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