Yeast Eats Sugars and Shits Alcohol and CO2

One of the greatest things in Britain is the, almost infinite variety of small brewery beers available.

There is no excuse for anyone not being able to find a quality brew to suit their taste anywhere in the UK.

On a scientific note, one fact that few are aware of is that 'real ale' is a living breathing product, as alive as the last fresh Oyster you slurped done. Ale is delivered in casks as an unfinished product and requires the full attention of a competent Cellarman to deliver it's promise. Never forget this fundamental truth; yeast eats sugar and shits CO2 and Alcohol; simple. One of the issues encountered with cask ale is freshness. As the ale develops in the cellar the yeast consumes the sugars creating fizz and more alcohol. The result is that an ale will steadily lose it's sweetness over the 3 or 4 days it's generally fit to serve.

The other great benefactor of the above characteristics is the risen dough business - bakeries. Bakers are dependent on the CO2 to make the holes in bread and buns and pizza base.

So there we have all bases covered. All dependent on yeast to shit CO2 and Alcohol.