it’s not a plant it’s not an animal
actually it’s a kind of fungus that
feeds on sugars making alcohol it’s
yeast Heineken uses a special one all of
its own a carefully guarded secret since
1886 yeast is one of the most important
components in beer production because
yeast converts the fermentable sugar
into alcohol and carbon dioxide but also
produces a lot of aromatic flavors which
are in our beer we call it happy yeast
because we do everything in our power to
make sure the ye sins in a perfect
condition in perfect shape it is healthy
that is reproducing well and making the
right kind of flavor compounds gerald
adrien heineken knew that science could
help uncover the mysteries of the yeast
so he built a laboratory dedicated to
brewing dr. ilion was a scientist I
hired by Garrett Heineken in the late
eighteen hundreds to improve the quality
and the process of making beer at that
time be making was quite artisanal
people will not did not know why the
variance in their beer was happening
they got yeast out of their environment
early Brewers literally waited around
for yeast cells to fall out of the sky
and do their magic Louis Pasteur changed
all that they learned from my posterior
that yeast was responsible for making
alcohol and they selected this yeast and
then build a process around his yeast
specifically to have a constant quality
the same AE strand has been producing
Heineken beer ever since same yeast same
beer the soda yeast used today is a
clone of a clone of a clone that was
selected by dr. alien in 1886 yeast is
an organism that reproduces itself
imagine a family tree on which every
branch splits in two and then they split
in two and so on and so on these are the
clones of the original lease ends after
we thought is culture in the in the file
we transferring contents to a new flat
and we allow the culture to grow for a
couple of days then we transfer to an
even bigger class and then we transfer
to the biggest fat here so in the end
one of these small wiles has the
potential to produce two years worth of
Heineken beer worldwide that’s over 30
billion litres of beer from one tiny
vial a great example of how they take
the smallest ingredient and blow it up
to mega proportions
actually it’s a kind of fungus that
feeds on sugars making alcohol it’s
yeast Heineken uses a special one all of
its own a carefully guarded secret since
1886 yeast is one of the most important
components in beer production because
yeast converts the fermentable sugar
into alcohol and carbon dioxide but also
produces a lot of aromatic flavors which
are in our beer we call it happy yeast
because we do everything in our power to
make sure the ye sins in a perfect
condition in perfect shape it is healthy
that is reproducing well and making the
right kind of flavor compounds gerald
adrien heineken knew that science could
help uncover the mysteries of the yeast
so he built a laboratory dedicated to
brewing dr. ilion was a scientist I
hired by Garrett Heineken in the late
eighteen hundreds to improve the quality
and the process of making beer at that
time be making was quite artisanal
people will not did not know why the
variance in their beer was happening
they got yeast out of their environment
early Brewers literally waited around
for yeast cells to fall out of the sky
and do their magic Louis Pasteur changed
all that they learned from my posterior
that yeast was responsible for making
alcohol and they selected this yeast and
then build a process around his yeast
specifically to have a constant quality
the same AE strand has been producing
Heineken beer ever since same yeast same
beer the soda yeast used today is a
clone of a clone of a clone that was
selected by dr. alien in 1886 yeast is
an organism that reproduces itself
imagine a family tree on which every
branch splits in two and then they split
in two and so on and so on these are the
clones of the original lease ends after
we thought is culture in the in the file
we transferring contents to a new flat
and we allow the culture to grow for a
couple of days then we transfer to an
even bigger class and then we transfer
to the biggest fat here so in the end
one of these small wiles has the
potential to produce two years worth of
Heineken beer worldwide that’s over 30
billion litres of beer from one tiny
vial a great example of how they take
the smallest ingredient and blow it up
to mega proportions
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