{"id":46696,"date":"2020-02-07T17:06:23","date_gmt":"2020-02-07T21:06:23","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=46696"},"modified":"2026-06-12T16:18:11","modified_gmt":"2026-06-12T20:18:11","slug":"the-origins-of-lager-yeast-and-its-transatlantic-journey-from-south-america","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/the-origins-of-lager-yeast-and-its-transatlantic-journey-from-south-america\/","title":{"rendered":"The Origins of Lager Yeast and its Transatlantic Journey from South America"},"content":{"rendered":"
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By ScienceDaily<\/a><\/strong><\/span><\/p>\n

Yeasts are more diverse than we think. There are thousands of species, and they inhabit almost all natural environments on the planet.<\/p>\n

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The origins of Lager yeast<\/figcaption><\/figure>\n

Among their uses and qualities, we can mention their importance in soy sauce production, their usefulness as a food additive, or their ability to produce antioxidant compounds and sunscreens.<\/p>\n

However, there is one species of particular importance as the responsible for the fermentation of almost all wines and many beers<\/a>, for leavening bread, and for producing the biofuel ethanol; we are talking about Ale yeast (Saccharomyces cerevisiae).<\/p>\n

The most consumed alcoholic beverage in the world, a particular type of beer called Lager<\/a> (any of the industrial ones we buy at the supermarket), has been produced for over 500 years.<\/p>\n

However, the origin of the yeast used for its fermentation was a mystery until very recently.<\/p>\n