What role does yeast play in the brewing process?

Yeast is a crucial microorganism in the brewing process primarily responsible for fermentation. During fermentation, yeast metabolizes the sugars found in the wort, which is the liquid extracted from malted grains. Through this process, yeast converts the sugars into alcohol and carbon dioxide. The production of alcohol gives beer its alcoholic content, while the carbon dioxide contributes to the beer's carbonation and mouthfeel. This fermentation stage is essential for developing the beer's aroma and flavor profiles as well, as different yeast strains can contribute various characteristics to the final product.

While yeast can have some minor roles in preservation and nuances in flavor, its primary and most significant role is indeed the conversion of sugars into alcohol and carbon dioxide, making it a fundamental component of brewing.