Copyright 2006: B. United International Inc., All rights reserved.
The use and cultivation of yeast was initially not completely understood and is done through empirical methods. The invention of the microscope and pasteurization lead to the understanding of yeasts' extraordinary abilities as well as the ability to controll it. Today, the various kinds of yeasts are preserved in tanks or "yeast banks". In brewing there are two main types of yeast: top-fermenting (Saccharomyces Cerevisiae) and bottom-fermenting (Saccahromyces Uvarum).
Corn has been used in the brewing process from the start (For example: German wheat bear), but not in constant manner.The corn is used since the origin in the mixing of beer (like German wheat beer with Sumer), but not in a constant way.
It is generally used as a complement to the barley in the manufacturing of "white beers" or "Weissbiere". This denomination is due to the very clear color of beer containing corn, in addition to be very refreshing! (La Salamandre from BFM is a beer of this type).
Picture: Owner & brewmaster Jerome Rebetez.
The mixture of spices that were to flavour the beer back in the Middle Ages was called by Saxon term "Gruyt" and could comprise a multitude of spices: amber, raspberry, pepper, fennerl, jusquiame, lavender, anise, saffron, groove, gentian, clove, etc. The discovery of hops in the 13th century gradually phased out the use of "Gruyt" and almost completely removed the use of spices in traditional beers.
