Answers.Body: <p>Short answer; you get a lot of the flavour from the yeast, you can get a fairly big difference by varying the yeast in your recipe.</p>
  
  <p>For example, a Saison and a Pale ale have similar ingredients, but taste quite different, a Saison yeast imparts a considerable amount of flavour... likewise if you use a lager yeast, and properly lager your beer, you can get a different flavour again, without modifying any other part of your recipe.</p>
  
  <p>Lots of discussion on HomeBrewTalk forums, and other places. For a fun experiment, brew split batches and try two different yeasts to compare!</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2014-03-17T22:09:35.913Z
Answers.LastActivityDate: 2014-03-17T22:09:35.913Z
Answers.UserDisplayName: Cameron
Body: <p>When walking through a brewery supply store, you will see a variety of yeasts. </p>
  
  <p>Likewise, you can find a variety of yeasts when walking through a grocery store.</p>
  
  <p>What "happens" if you use the 'wrong kind' of yeast when brewing? How much of a beer's flavor / texture / body / etc is derived from the yeast vs all other ingredients?</p>
  
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-17T21:41:02.817Z
Comments.Text: I think this should be on homebrew.SE - there are many similar questions there about using wine yeast or bakers' yeast to brew beer. If you want to know specifically how much of a beer's flavor/aroma profile comes from the yeast, then rephrasing the question to that affect will remove the emphasis on homebrewing.
Comments.UserDisplayName: mdma
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-17T22:27:14.227Z
Comments.Text: As phrased, it's more about homebrewing.
Comments.UserDisplayName: mdma
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-18T16:17:28.010Z
Comments.Text: @mdma - did not know the homebrew.SE was live: and actually cannot see why it shouldn't be part of this site, as "homebrew" is exclusively about "beer" :)
Comments.UserDisplayName: warren
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-19T03:29:28.597Z
Comments.Text: Homebrewers also make wine and mead.  (Whether the ones on the SE site do, I don't know.  But in general...)
Comments.UserDisplayName: Monica Cellio
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-19T15:04:47.840Z
Comments.Text: @MonicaCellio - wine is not "brewed" .. though I suppose you could lump them together a bit :)
Comments.UserDisplayName: warren
Comments.ContentLicense: CC BY-SA 3.0
Comments.CreationDate: 2014-03-19T15:17:17.630Z
Comments.Text: Right; brewing vs vintning.  But they have a bunch of questions about wine, so it looks like both are in scope there.
Comments.UserDisplayName: Monica Cellio
Tags: <brewing><yeast>
Title: What are the drawback of not using "brewer's yeast" when brewing beer?
UserDisplayName: warren
ThreadText: # What are the drawback of not using "brewer's yeast" when brewing beer?
  
  (Asked by: username_0 on 2014-03-17)
  
  When walking through a brewery supply store, you will see a variety of yeasts.
  
  Likewise, you can find a variety of yeasts when walking through a grocery store.
  
  What "happens" if you use the 'wrong kind' of yeast when brewing? How much of a beer's flavor / texture / body / etc is derived from the yeast vs all other ingredients?
  
  **Tags:** brewing, yeast
  
  > **Comments:**
  > **username_1**: I think this should be on homebrew.SE - there are many similar questions there about using wine yeast or bakers' yeast to brew beer. If you want to know specifically how much of a beer's flavor/aroma profile comes from the yeast, then rephrasing the question to that affect will remove the emphasis on homebrewing.  
  > **username_1**: As phrased, it's more about homebrewing.  
  > **username_0**: @username_1 - did not know the homebrew.SE was live: and actually cannot see why it shouldn't be part of this site, as "homebrew" is exclusively about "beer" :)  
  > **username_2**: Homebrewers also make wine and mead.  (Whether the ones on the SE site do, I don't know.  But in general...)  
  > **username_0**: @MonicaCellio - wine is not "brewed" .. though I suppose you could lump them together a bit :)  
  > **username_2**: Right; brewing vs vintning.  But they have a bunch of questions about wine, so it looks like both are in scope there.  
  
  ---
  
  ## 1 answers
  
  ### Answer by username_3 on 2014-03-17. Score: 3 | Accepted answer
  
  Short answer; you get a lot of the flavour from the yeast, you can get a fairly big difference by varying the yeast in your recipe.
  
  For example, a Saison and a Pale ale have similar ingredients, but taste quite different, a Saison yeast imparts a considerable amount of flavour... likewise if you use a lager yeast, and properly lager your beer, you can get a different flavour again, without modifying any other part of your recipe.
  
  Lots of discussion on HomeBrewTalk forums, and other places. For a fun experiment, brew split batches and try two different yeasts to compare!
  
  
  ---
  
  