Yeast varieties and health

[Fran365]

This is why low carb beers have gained in popularity in recent years. Miller Lite “everything you always wanted in a beer and less” has been around since the 1970s. 3.2 carbs. Michelob is making a killing with Ultra, 2.6 carbs. Many other lite and low carb beers.

Zymurgy and BYO have both done low carb and gluten free brewing articles.

My wife and I were drinking low carb stuff when we were trying keto. Impossible to stay on, by the way, for pizza and sandwiches alone. But I notice I don’t get the same feeling from the lower carb stuff.

Hi Bwible, We’ve been low carb/keto for about 4 years. We also missed the pizza and sandwich bread. As a baker since adolescence I’ve worked on these two with low carb replacements. They never duplicate wheat but can become attractive enough to replace the wheat products. You will be working with almond, coconut flour, fibers, phylium husk and a few other products. We love our grated zucchini pizza. Lots on YT, if your a mind.

 

[Fran365]

Personally, I agree that super rich, high calorie beers don’t make me feel great, hoppy beers do tend to make me more relaxed or sleepy. In other cases though, I have noticed some beers feel healthier or easier to metabolize, whereas others hit me pretty hard despite a similar ABV or rate of hopping. A little bit of yeast in the bottle seems to have a positive effect on how I feel, but too much yeast in suspension doesn’t sit well with me. I have also noticed that in general, I feel better after drinking a more natural, wild fermented beer or wine than I do with highly processed beers or wines. On the other hand, some wild fermented beers I have made literally make me feel unwell or even wheezy, but that generally improves with aging. This leads me to believe that perhaps more than yeasts themselves, the byproducts that yeast and bacteria produce such as diacetyl, acetaldehyde, biogenic amines, etc. can have a notable effect on how we feel. I would likewise agree that the vitamins and minerals that yeast either produce or contain could have a positive effect on how a beer makes us feel. After all, yeast are used in the production of vitamin supplements. It stands to reason that different strains will produce varying amounts of both healthy and unhealthy byproducts, as will the same strain of yeast under different conditions.

Your mention of wild yeasts reminded me, my oldest memory of beer making ideas did not include pitching, yet I’ve never tried it. That is on my list.

 

[TheMadKing]

Some yeast strains do produce esters and fusel alcohols in higher proportions than others, so it seems entirely plausable that these compounds could cause a physical effect.

I have definitely noticed that I get a headache or much more hangover symptoms from drinking beer with higher levels of acetaldehyde in it than says a nice clean lager.

 

[Fran365]

Some yeast strains do produce esters and fusel alcohols in higher proportions than others, so it seems entirely plausable that these compounds could cause a physical effect.

I have definitely noticed that I get a headache or much more hangover symptoms from drinking beer with higher levels of acetaldehyde in it than says a nice clean lager.

Your comment about larger got me thinking. I always rejected making larger because of the cool temp aging, which I assumed was critical. Could one take advantage of fall/winter temps, say in the garage, to provide a larger aging environment?

 

[TheMadKing]

Your comment about larger got me thinking. I always rejected making larger because of the cool temp aging, which I assumed was critical. Could one take advantage of fall/winter temps, say in the garage, to provide a larger aging environment?

Yep absolutely, i take advantage of winter to ferment lagers every year