The historical influence of aroma in beer, a yeast perspective

Yeast have been used to brew beer, in the last 5-6000 years, but how and why is yeast the perfect organism to convert sugar into alcohol?

We will in this lecture focus in how the yeast evolutionary made this possible, and how breweries use yeast to generate the desired aroma and taste, from a old school hand crafted brewery to a modern brewery, where laboratories control the viability and quality /quantity of brewing yeasts. Staring with yeast brewing beer in the middle east, to the influence of monks in the 1500 where knowledge were whiten down and shared, to present time and our own isolation of brewing yeasts from a local bee, using the old technology from the 1800.

This lecture will be in english.