When we think of memorable celebrations, the classic toast with Champagne is usually the first option. However, in the beer world, an interesting tendency is gaining ground: the beers fermented with champagne yeast, a species that adds a surprising and sophisticated touch to the most popular drink in the world.
An elegant turn in brewing elaboration
Although the idea of using a yeast of the wine world in a beer may seem unusual, some beer artisans have discovered that this technique can raise the quality and sensory profile of their creations. In a market where collection beers or exceptional flavor profiles reach prices and recognition, champagne yeast beers occupy a privileged place.
What really does Champagne’s yeast contribute to beer?
This ingredient can transform a daily product into a unique sensory experience. Champagne’s yeast introduces Umami notes and a dry character that sometimes surprises even those who do not usually drink beer. When working precisely, the result may resemble the complexity of a good sparkling wine, but with the freshness and vivacity of beer. However, inappropriate use can reduce the expression of both drinks to something difficult to appreciate.
Diversity of strains and its impact on flavor
The market offers several varieties of champagne yeast, each with its peculiarities. For example, Pasteur, which ferments quickly in cold environments; Epernay, originally from France and known for its most slow fermentation; and Prise de Mousse, which can ferment up to 18% alcohol. Each strain offers a different personality, mixed with the base of beer or grape juice used.
In comparison, traditional ALE and Lager yeasts usually allow up to 10% alcohol, so with champagne, it is possible to obtain more robust and dry drinks. These qualities make them ideal for certain beer styles, especially those that want to offer a deeper and dry profile.
The champenoise method: the key to a premium production
The process that gives the final touch to a beer with champagne yeast is known as Champenoise method, a procedure inspired by vinification in Champagne. According to Thomas de Moor, head of production in a renowned brewery, the process begins with the classical elaboration of beer, especially those of high fermentation such as the Ales.
Once fermented, these beers go to a second fermentation cycle in bottles that mimic the champagne. Double fermentation can last from about three months to a full year. During this time, the bottles are carefully turned – in a technique called Remune – so that the yeast settles in the neck, facilitating its subsequent extraction.
The process culminates with the freezing of the bottle’s neck, which allows you to extract a frozen yeast bubble. Only in this way is adequate carbonation and a clean appearance in the drink is guaranteed. However, this method is laborious and is usually exclusive for high -end beers, since not all breweries are willing to invest in such a meticulous procedure.
When performed carefully, the result can be comparable to the best sparkling wines: a beer that dazzles due to its elegance, complexity and ability to convert even the most skeptical drinker into a fan of its flavor.
