Saccharomyces cerevisiae

(redirected from Ale yeast)
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Related to Ale yeast: brewers yeast

Saccharomyces boulardii

a yeast species widely prescribed for treatment of diarrhea. Molecular typing shows it to be nearly identical, genetically, to S. cerevisiae; however it is metabolically and physiologically different.
See also: Saccharomyces.

Saccharomyces cerevisiae

A yeast used in recombinant DNA technology to manufacture proteins for medical use, e.g., in vaccine components.
See also: Saccharomyces
References in periodicals archive ?
1 gallon water 1 to 2 cups fresh or dried elderberries Two or three 2-inch fresh stinging nettle stems with leaves, or 2 tablespoons dried 1 1/2 cups cane sugar or raw honey 1 lemon, sliced in half 1- to 2-inch piece ginger root 2 tablespoons ginger bug starter (Page 50), or 1 teaspoon dried champagne, bread, or ale yeast 1.
Remove the lid and add both packets of ale yeast. Reattach lid and airlock, and swirl the fermenter to dissolve the yeast and aerate the beer.
It is dry-hopped with CTZ and Chinook, and fermented with a White Labs American Ale yeast.
Remove the lid and add both packets of ale yeast. Re-attach lid and airlock and swirl the fermenter to dissolve the yeast and aerate the beer.
The mysteries of saccharomyces pastorianus (lager yeast), saccharomyces cerevisiae (ale yeast) and the broader saccharomyces family lay undiscovered until the 18th Century with the pioneering work of Dutch scientist, Anton van Leeuwenhoek, followed the next century by Louis Pasteur.
It was fermented with a Bedford Ale yeast from the U.K., and contains 5.6% ABV and 60 IBUs.
1 gallon water 1 1/3 cup sugar 1 tablespoon unsulphured molasses 1 cup loosely packed hops flowers 1 piece of ginger, thumb-sized 1 tablespoon ground licorice root 2 tablespoons ground burdock root 3 or 4 pieces star anise 1/2 teaspoon ale yeast Combine water, sugar and molasses in a stockpot and bring to a boil.
It was fermented with a Belgian Trappist Ale yeast. It's a wacky but drinkable pumpkin beer variation.
For simplicity, it should be brewed with a clean, neutral-flavored ale yeast.
It is hopped with English Goldings, and fermented with Anchor's ale yeast in open fermenters (which would have been the preferred method in Yorkshire, back in Mild ale's heyday).
"It is made from a single-temperature mash of English Maris Otter pale malt and crystal malts," he reports, "with a single addition of English Goldings hops to the boil, invert sugar, and our own ale yeast in an open fermenter."
Hood, Cascade and Chinook" fermented with Nottingham Ale Yeast.