An herb, which is a good source of Chromium and has been studied extensively for its medicinal properties. Chromium works at lowering insulin levels and fighting diabetes. It is also high in B vitamins and protein.
Yeast specifically prepared for brewing beer. Two main types of yeast are used for making beer: one ferments at the top of the brew (top-fermenting yeast), and the other ferments at the bottom (bottom-fermenting yeast). Brewer's yeast may be gathered from the lees of the previous brew, or it may be purchased in dry or liquid form.
yeast used in fermenting beer
used as a leaven in baking and brewing
A dietary supplement that consists of inactivated yeast cells that are rich in thiamin (vitamin B1). Brewer's yeast is often added to food that has been frozen and then thawed, since the freezing process tends to destroy much of the thiamin present in foods. Brewer's yeast supplement is available at health food stores, and should not be confused with active brewer's yeast that is used in the making of alcoholic beverages. For more information on storing and freezing food, see the Food and Feeding page.
a nutritional food produced as a byproduct of the brewing industry. After 5-10 beer fermentations, the yeast is not longer considered acceptable for making beer. The yeast is then dried and processed to make its enzymes inactive. Brewers yeast is eaten for its high amounts of B-vitamins and protein as a nutritional supplement. It is not to be used for making bread.
Strains of yeast, often Saccharomyces cerevisiae, that are used in the production of beer.
A non-leavening yeast used as a nutritional supplement for its rich content of vitamins, minerals, and amino acids.
