Tag: Brewing chemistry

Did you know that commercially-produced beers typically contain only 35 to 40 mg/L of calcium? This debunks the myth that there is a lot of calcium in beer, though the mineral is crucial for the brewing process and the final flavor profile.

It is a biological fact that yeast, a single-celled fungus, relies entirely on enzymes for its survival and function, which are the protein catalysts driving all metabolic processes. The specific enzymes produced by yeast allow it to break down its food source and carry out the critical process of fermentation, which is central to baking and brewing.