brewer's yeast

Not very likely as a rule as it is not used in baking as
other "yeast". Brewer's yeast is the used up yeast sludge
that remains from the yeast used to ferment beer. Health
food stores are a more likely source.

Quoted message said:

Is it possible to buy brewer's yeast at the grocery store

ok, do you know how to make brewer's yeast taste good
without adding sugar? it's pretty nasty

Sorry no, but maybe one, if any, of the brits here can. It
is a favorite used as a spread on bread such as with jam and
butter; the name for it escapes me right now; wait marmalite
or some such I think. It is said to be an aquired taste.

Quoted message said:

ok, do you know how to make brewer's yeast taste good
without adding sugar? it's pretty nasty

Mark De Toad is a half century out of date on the topic. So-
called brewer's yeast is, in fact, yeast that has been grown
for the very purpose of being a food supplement. Real
brewer's yeast is extremely very bitter due to a rather
large amount of hops in the "yeast sludge". Food yeast is
grown as culture without hops or other bitters.

Further, food yeast/so-called brewers yeast is dead;
whereas, baking yeast is still viable. The latter should not
be eaten, unless rendered non-viable by heating.

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...

Quoted message said:

Not very likely as a rule as it is not used in baking as
other "yeast". Brewer's yeast is the used up yeast sludge
that remains from the yeast used to ferment beer. Health
food stores are a more likely source.

Quoted message said:

Is it possible to buy brewer's yeast at the grocery store

From a health food retaler on the web:

"Available as a powder, flakes, or tablets, brewer's yeast
is a slightly bitter-tasting ingredient that's used in
brewing beer. It's also a by-product of beer-making.

snip

The live cells in brewer's yeast are also destroyed during
the brewing process, but the dead cells still have nutrient
value. The terms brewer's yeast and nutritional yeast are
sometimes used interchangeably, but they are not exactly the
same. Basically, nutritional yeast is any yeast grown for
the specific purpose of being a food supplement, Conboy
explains. While it might be a brewer's yeast, it could also
be yeast from another species."

Quoted message said:

Mark De Toad is a half century out of date on the topic.
So-called brewer's yeast is, in fact, yeast that has been
grown for the very purpose of being a food supplement. Real
brewer's yeast is extremely very bitter due to a rather
large amount of hops in the "yeast sludge". Food yeast is
grown as culture without hops or other bitters.

Further, food yeast/so-called brewers yeast is dead;
whereas, baking yeast is still viable. The latter should
not be eaten, unless rendered non-viable by heating.

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...

Quoted message said:

Not very likely as a rule as it is not used in baking as
other "yeast". Brewer's yeast is the used up yeast sludge
that remains from the yeast used to ferment beer. Health
food stores are a more likely source.

Quoted message said:

Is it possible to buy brewer's yeast at the
grocery store

Quoted message said:

ok, do you know how to make brewer's yeast taste good
without adding sugar? it's pretty nasty

Seems there is some confusion about the terms. Where are you
getting yours and what does it look and taste like?

I just got some yeast flakes at the local health food store
in bulk bins. Gold color, big thin flakes. Taste kind of
like V8. I think they'd be good as a garnish for sauted
brussel sprouts or curries or a Frito enchilida casserole or
something like that.

Someone avoiding butter or oil might use them to give a sort
of taste like that of 'carmelized' onions.

On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

Further, food yeast/so-called brewers yeast is dead;
whereas, baking yeast is still viable. The latter should
not be eaten, unless rendered non-viable by heating.

Why?

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Is it possible to buy brewer's yeast at the grocery store

Why would you want to? Find a "real" health food store and
not just a "pill store" and purchase the food yeast. Some
brands and varieties taste much better than others.

It might be possible to home brew food yeast. It would be
rather like brewing a batch of beer without the hops and
bitters. The trick I suspect would be getting the yeast
sludge dried with out it being degraded by heat or further
biological action. I keep aiming to brew some beer. If I
ever do, I'll also try to "brew" some food yeast.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

From a health food retaler on the web:

"Available as a powder, flakes, or tablets, brewer's yeast
is a slightly bitter-tasting ingredient that's used in
brewing beer. It's also a by-product of beer-making.

I've been told that by-product yeast is quite bitter and I
assume bound for use in animal feed.

Quoted message said:

snip

The live cells in brewer's yeast are also destroyed during
the brewing process, but the dead cells still have
nutrient value. The terms brewer's yeast and nutritional
yeast are sometimes used interchangeably, but they are not
exactly the same. Basically, nutritional yeast is any
yeast grown for the specific purpose of being a food
supplement, Conboy explains. While it might be a brewer's
yeast, it could also be yeast from another species."

Thus the culture can be of a strain of brewers yeast or
bakers yeast when yeast is grown specifically for yeast. The
Red Star bakers yeast strain is commonly used raise
nutritional/food yeast. I quite like the flavor of this
yeast. On the other hand, torula yeast ( whatever that is)
tastes quite awful IMO.

Conboy? What a name!! It sounds like a Usenet name;-)

Looks like Mark De Toad is now up to date:-)

end of comments............William A. Noyes

Quoted message said:

Quoted message said:

Mark De Toad is a half century out of date on the topic.
So-called brewer's yeast is, in fact, yeast that has been
grown for the very purpose of being a food supplement.
Real brewer's yeast is extremely very bitter due to a
rather large amount of hops in the "yeast sludge". Food
yeast is grown as culture without hops or other bitters.

Further, food yeast/so-called brewers yeast is dead;
whereas, baking yeast is still viable. The latter should
not be eaten, unless rendered non-viable by heating.

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...

Quoted message said:

Not very likely as a rule as it is not used in baking
as other "yeast". Brewer's yeast is the used up yeast
sludge that remains from the yeast used to ferment
beer. Health food stores are a more likely source.

>Is it possible to buy brewer's yeast at the grocery
>store

"Moosh🙂" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

Further, food yeast/so-called brewers yeast is dead;
whereas, baking yeast is still viable. The latter should
not be eaten, unless rendered non-viable by heating.

Why?

A valid question. It is the comment I've read others make
goes as follows. The rationale was that live yeast had the
potential of surviving in the GI tract and impairing the
availability of of B vitamins.

Whether this is true or somewhat true I am not sure. I'd
think in the young person with strong stomach acid the yeast
might perish and be consumed. But in the very young and
middle aged and beyond, the yeast would have a great chance
of surviving and possible upset the gut flora.

"Looks like Mark De Toad is now up to date:-)"

Was always so, but your original responce was incomplete and
misleading. As originally presented and as restated in the
web sorce, brewer's yeast is the product of beer making.
Some in the health food industry have conflated taht
identification with wanting any yeast product to be included
under a new tent of their own making and use for marketing.
Brewer's yeast is a set of specific species, two of them as
I recall, and any other yeast is not by definition. The
product of beer making has the dead cells of that used to
ferment the beer. It is like calling anything brewed in a
cup "tea" when there is one specific plant species that is
tea and all othrs are infusions of various plant materials.
Glad you are now on board on this and now realise how you
have been misled by marketing intrests quite apart from
biological accuracy and completeness.

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Looks like Mark De Toad is now up to date:-)"

Was always so, but your original responce was incomplete
and misleading. As originally presented and as restated in
the web sorce, brewer's yeast is the product of beer
making. Some in the health food industry have conflated
taht identification with wanting any yeast product to be
included under a new tent of their own making and use for
marketing. Brewer's yeast is a set of specific species,
two of them as I recall, and any other yeast is not by
definition. The product of beer making has the dead cells
of that used to ferment the beer. It is like calling
anything brewed in a cup "tea" when there is one specific
plant species that is tea and all othrs are infusions of
various plant materials. Glad you are now on board on this
and now realise how you have been misled by marketing
intrests quite apart from biological accuracy and
completeness.

Your lack of understanding concerning beer yeast is breath
taking. I count 104 different types of currently available
varieties and at least 5 separate species. Granted two
species provide the bulk of varieties. Nonetheless, each
strain makes a different beer flavor. Each one would produce
a "yeast sludge" (as you called it) with a somewhat
different nutrient profile.

I haven't been mislead by marketing as my comments are
not based on it. That is just an effort of yours to
smear others.

You make Mooshe and Gohde look like the fully
enlighten beings.

........................William A. Noyes

On Wed, 7 Apr 2004 21:56:26 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

"Moosh🙂" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

Further, food yeast/so-called brewers yeast is dead;
whereas, baking yeast is still viable. The latter should
not be eaten, unless rendered non-viable by heating.

Why?

A valid question. It is the comment I've read others make
goes as follows. The rationale was that live yeast had the
potential of surviving in the GI tract and impairing the
availability of of B vitamins.

Whether this is true or somewhat true I am not sure. I'd
think in the young person with strong stomach acid the
yeast might perish and be consumed. But in the very young
and middle aged and beyond, the yeast would have a great
chance of surviving and possible upset the gut flora.

I've heard similar warnings about the ginger beer plant.
That it would grow inside you and take over.

I would guess that the low pH in the stomach of even
older farts like you and me would kill anything like
this. Afterall, we swallow thousands if not millions of
viable spores of just about anything every day in the air
we breathe. Anything that was going to ping you would
have pinged you millions of years ago and you would be
only history.

Fungi are rather uncommon animal pathogens compared to
plants where they are commoner than bacteria. Bacteria are
commoner pathogens in animals often preferring a protein
substrate. Plant pathogens prefer the carb substrate
avilable more readily in plants. Well that's my story and
I'm sticking to it 🙂

"Moosh🙂" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 7 Apr 2004 21:56:26 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

"Moosh🙂" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
<[email hidden]> posted:

>Further, food yeast/so-called brewers yeast is dead;
>whereas, baking yeast is still viable. The latter
>should not be eaten, unless rendered non-viable by
>heating.

Why?

A valid question. It is the comment I've read others make
goes as follows. The rationale was that live yeast had
the potential of surviving in the GI tract and impairing
the availability of of B vitamins.

Whether this is true or somewhat true I am not sure. I'd
think in the young person with strong stomach acid the
yeast might perish and be consumed. But in the very young
and middle aged and beyond, the yeast would have a great
chance of surviving and possible upset the gut flora.

I've heard similar warnings about the ginger beer plant.
That it would grow inside you and take over.

I would guess that the low pH in the stomach of even older
farts like you and me would kill anything like this.
Afterall, we swallow thousands if not millions of viable
spores of just about anything every day in the air we
breathe. Anything that was going to ping you would have
pinged you millions of years ago and you would be only
history.

Fungi are rather uncommon animal pathogens compared to
plants where they are commoner than bacteria. Bacteria are
commoner pathogens in animals often preferring a protein
substrate. Plant pathogens prefer the carb substrate
avilable more readily in plants. Well that's my story and
I'm sticking to it 🙂

In clinical practice there is ample evidence, flora often
survives the passage. The classic suggestion, I've seen in
the Merck Manual is to reestablish gut flora after the use
of antibiotics with limburger cheese, or even a capsule of
another humans feces, or as some suggest yogurt. I'll stick
to the first and the last if I take antibiotics.

And as to yeast I guess, I'll eat my bread baked. Though I
must say new wine in which the yeast is still active can be
quite nice......burp.

On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...

Quoted message said:

From a health food retaler on the web:

"Available as a powder, flakes, or tablets, brewer's
yeast is a slightly bitter-tasting ingredient that's used
in brewing beer. It's also a by-product of beer-making.

I've been told that by-product yeast is quite bitter and I
assume bound for use in animal feed.

I think I've recounted this here before, but a friend of
mine used to dump brewery sludge on his market garden
until the health authority banned it for containing heavy
metals. Can't quite remember which ones, but cadmium seems
to ring a bell.

Quoted message said:

Quoted message said:

The live cells in brewer's yeast are also destroyed
during the brewing process, but the dead cells still have
nutrient value. The terms brewer's yeast and nutritional
yeast are sometimes used interchangeably, but they are
not exactly the same. Basically, nutritional yeast is any
yeast grown for the specific purpose of being a food
supplement, Conboy explains. While it might be a brewer's
yeast, it could also be yeast from another species."

Thus the culture can be of a strain of brewers yeast or
bakers yeast when yeast is grown specifically for yeast.
The Red Star bakers yeast strain is commonly used raise
nutritional/food yeast. I quite like the flavor of this
yeast. On the other hand, torula yeast ( whatever that is)
tastes quite awful IMO.

Conboy? What a name!! It sounds like a Usenet name;-)

Looks like Mark De Toad is now up to date:-)

end of comments............William A. Noyes

Good onyer Noisy you tell 'em mate 🙂

BTW, being a tight bassted, I pinch my wife's baking yeast
to brew the odd flagon of wine. Last batch failed coz I
overdid the metabisulfite 🙁 Still we get jolly good wine
here for less than two bucks per litre. I like this
Lambrusco Red at the moment. Slips down real smoooooth 🙂

"Moosh🙂" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...

Quoted message said:

From a health food retaler on the web:

"Available as a powder, flakes, or tablets, brewer's
yeast is a slightly bitter-tasting ingredient that's
used in brewing beer. It's also a by-product of beer-
making.

I've been told that by-product yeast is quite bitter and
I assume bound for use in animal feed.

I think I've recounted this here before, but a friend of
mine used to dump brewery sludge on his market garden
until the health authority banned it for containing heavy
metals. Can't quite remember which ones, but cadmium seems
to ring a bell.

Perhaps it was the following? There was a cobalt additive
that was banned. It was poisoning beer drinkers and was
banned in the 70's as I dimly recall.

I wouldn't like cadmium as that is nasty stuff.

Quoted message said:

Quoted message said:

Quoted message said:

The live cells in brewer's yeast are also destroyed
during the brewing process, but the dead cells still
have nutrient value. The terms brewer's yeast and
nutritional yeast are sometimes used interchangeably,
but they are not exactly the same. Basically,
nutritional yeast is any yeast grown for the specific
purpose of being a food supplement, Conboy explains.
While it might be a brewer's yeast, it could also be
yeast from another species."

Thus the culture can be of a strain of brewers yeast or
bakers yeast when yeast is grown specifically for yeast.
The Red Star bakers yeast strain is commonly used raise
nutritional/food yeast. I quite like the flavor of this
yeast. On the other hand, torula yeast ( whatever that
is) tastes quite awful IMO.

Conboy? What a name!! It sounds like a Usenet name;-)

Looks like Mark De Toad is now up to date:-)

end of comments............William A. Noyes

Good onyer Noisy you tell 'em mate 🙂

BTW, being a tight bassted, I pinch my wife's baking yeast
to brew the odd flagon of wine.

Here in the States a packet of good wine yeast costs less
than a dollar which is enough for a large carboy a 5 +
gallon gas jug.......they quite large.

Quoted message said:

Last batch failed coz I overdid the metabisulfite 🙁

I did that myself.

Quoted message said:

Still we get jolly good wine here for less than two bucks
per litre. I like this Lambrusco Red at the moment. Slips
down real smoooooth 🙂

Here five dollar will you on some fairly good wine though a
10 or 15 dollar bottle will likely be better. I understand
much of the price is tax.

Making it is vastly cheaper. It starts to make sense to cook
with wine when one makes it.

W.A. Noyes

On Thu, 8 Apr 2004 22:22:49 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...

Quoted message said:

"Looks like Mark De Toad is now up to date:-)"

Was always so, but your original responce was incomplete
and misleading. As originally presented and as restated
in the web sorce, brewer's yeast is the product of beer
making. Some in the health food industry have conflated
taht identification with wanting any yeast product to be
included under a new tent of their own making and use for
marketing. Brewer's yeast is a set of specific species,
two of them as I recall, and any other yeast is not by
definition. The product of beer making has the dead cells
of that used to ferment the beer. It is like calling
anything brewed in a cup "tea" when there is one specific
plant species that is tea and all othrs are infusions of
various plant materials. Glad you are now on board on
this and now realise how you have been misled by
marketing intrests quite apart from biological accuracy
and completeness.

Your lack of understanding concerning beer yeast is
breath taking.

Where? I didn't see any.

Quoted message said:

I count 104 different types of currently available
varieties and at least 5 separate species.

And? I'd be interested in whether these, given the same
substrate, would be distinguishable one from the other. I
certainly couldn't tell.

Quoted message said:

Granted two species provide the bulk of varieties.
Nonetheless, each strain makes a different beer flavor.

I doubt that. I'd say the hops, amount of alcohol produced
(main difference between yeast varieties) and the malted
barley variety and recipe would all be much more important
contributers to a beer's taste.

Quoted message said:

Each one would produce a "yeast sludge" (as you called it)
with a somewhat different nutrient profile.

Not worth worrying about I would guess. Depends a lot on
what the yeast has to live on.

Quoted message said:

I haven't been mislead by marketing as my comments are not
based on it.

Sounds like you've been swallowing the hype from the home
brew shoppes. 🙂

Quoted message said:

That is just an effort of yours to smear others.

Which others.

Quoted message said:

You make Mooshe and Gohde look like the fully
enlighten beings.

Garbage. I don't put you and me in the same league as
Mark. Gohde is beyond redemption at the opposite end of
the spectrum.

(Make that check out to cash will you Mark 🙂

Quoted message said:

Quoted message said:

Quoted message said:

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Thus the culture can be of a strain of brewers yeast or
bakers yeast when yeast is grown specifically for
yeast. The Red Star bakers yeast strain is commonly
used raise nutritional/food yeast. I quite like the
flavor of this yeast. On the other hand, torula yeast (
whatever that is) tastes quite awful IMO.

I think I've got this attributed right (otherwise, it
belongs to Mr. Noyes), but torula yeast is often a byproduct
of paper-making, growing on the extracted pulp sugars which
are a major constituent of black liquor. I don't know if
that's got anything to do with the taste or not, or if it's
an attribute of the genus itself.

Lar

On Sun, 11 Apr 2004 00:19:06 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

"Moosh🙂" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
<[email hidden]> posted:

Quoted message said:

<[email hidden]> wrote in message -"]news:[email hidden]-
net.com...
>
> From a health food retaler on the web:
>
> "Available as a powder, flakes, or tablets, brewer's
> yeast is a slightly bitter-tasting ingredient that's
> used in brewing beer. It's also a by-product of beer-
> making.

I've been told that by-product yeast is quite bitter and
I assume bound for use in animal feed.

I think I've recounted this here before, but a friend of
mine used to dump brewery sludge on his market garden
until the health authority banned it for containing heavy
metals. Can't quite remember which ones, but cadmium
seems to ring a bell.

Perhaps it was the following? There was a cobalt additive
that was banned. It was poisoning beer drinkers and was
banned in the 70's as I dimly recall.

I just heard that recently, about cobalt and beer....
can't remember... short term memory shot from too much
beer or cobalt 🙂

Quoted message said:

I wouldn't like cadmium as that is nasty stuff.

That was "itai itai" (it hurts, it hurts) disease in Japan,
wasn't it?

Quoted message said:

Quoted message said:

Quoted message said:

> The live cells in brewer's yeast are also destroyed
> during the brewing process, but the dead cells still
> have nutrient value. The terms brewer's yeast and
> nutritional yeast are sometimes used interchangeably,
> but they are not exactly the same. Basically,
> nutritional yeast is any yeast grown for the specific
> purpose of being a food supplement, Conboy explains.
> While it might be a brewer's yeast, it could also be
> yeast from another species."

Thus the culture can be of a strain of brewers yeast or
bakers yeast when yeast is grown specifically for yeast.
The Red Star bakers yeast strain is commonly used raise
nutritional/food yeast. I quite like the flavor of this
yeast. On the other hand, torula yeast ( whatever that
is) tastes quite awful IMO.

Conboy? What a name!! It sounds like a Usenet name;-)

Looks like Mark De Toad is now up to date:-)

end of comments............William A. Noyes

Good onyer Noisy you tell 'em mate 🙂

BTW, being a tight bassted, I pinch my wife's baking
yeast to brew the odd flagon of wine.

Here in the States a packet of good wine yeast costs less
than a dollar which is enough for a large carboy a 5 +
gallon gas jug.......they quite large.

Yes, but when you only have baker's yeast in the house....
Works fine to my crass palate.

Quoted message said:

Quoted message said:

Last batch failed coz I overdid the metabisulfite 🙁

I did that myself.

Shows it works, doesn't it.

Quoted message said:

Quoted message said:

Still we get jolly good wine here for less than two bucks
per litre. I like this Lambrusco Red at the moment. Slips
down real smoooooth 🙂

Here five dollar will you on some fairly good wine though a
10 or 15 dollar bottle will likely be better. I understand
much of the price is tax.

Here the wine industry being a newish industry bringing in
much export revenue is given a tax break compared with any
other alcohol. We now have a huge glut of red grapes.

Quoted message said:

Making it is vastly cheaper. It starts to make sense to
cook with wine when one makes it.

I regard cooking with wine rather wasteful. That's because
you lose the only redeeming feature, the ethanol. I drink to
get [censored]. I'm either honest or totally misguided. My sil
is a wine connoiss ,,, buff, and some of the expensive prize-
winning drops she has got me to taste are worse than some of
the $2 litres in chateau cardboard I have swallowed. I
generally drink half wine (chablis) and half orange juice.