Is Liquid Yeast Better Than Dry Yeast? A Dive into the Deep Slurry and the Evolution of Home Brewing Yeasts
Since the introduction of liquid yeast in the late 1980s, homebrewers have been debating whether liquid yeast is better than dry yeast, and this debate can get intense, sometimes even resulting in beer drinking contests, where beer aficionados have to enjoy many different kinds of beers. Oh, no. The question of dried versus liquid yeast exists in a historical context, and to help you truly understand this topic so you can speak condescendingly to the poor uninitiated saps, we need to delve into the history of yeast in home brewing, the evolution of both liquid and dried yeast, and how modern advancements have blurred or in many cases erased the lines between these two forms of yeast. So grab a beer and let’s do this crazy thing!
The Early Dark Days of Homebrewing: The Domination of Dried Yeast
In the early days of home brewing, and before 1978 when home beer making was officially legalized, dried yeast was the only option available to brewers. This was long before the craft beer movement took off, during a time when home brewing was often a hobby practiced by enthusiasts (read crackpots or nutcases) who were obsessed (or deluded) on creating something beyond the bland, mass-produced beers (swill) that dominated the market. And who today wouldn’t trade that hazy IPA for a case of Blatz? And by the way, coincidentally, “Blatz” is not only the sound the can makes when you open this stuff, but it’s also the sound you make when you’re hurling in the toilet at 3:00 AM. Just saying….
Dry yeast was—and still is—a highly stable and convenient product. It can be stored for long periods without refrigeration and is easy to ship. However, the variety of dried yeast strains available years ago was limited, and the quality of the yeast was sketchy. At that time, the process of drying yeast was crude and typically produced a low viability yield compared to today’s modern dried yeasts.
Even the best beers brewed with these early dried yeasts were a taste departure from commercial beers, not only because of the unique (okay, the bat-shit crazy) recipes, but also due to the omnipresent “homebrew” aftertaste that was difficult to eliminate. This background “homebrew” taste was generally the result of the low-quality of the yeast.
The Emergence of Liquid Yeast: A Game (and Beer) Changer. It Changed Our World, Man!
The introduction of liquid yeast in the late 1980s introduced a huge improvement in quality, and homebrewers immediately noticed these taste improvements. Companies like Wyeast and White Labs began offering liquid yeast cultures that were pure, fresher, contained more viable cells, and included a wider variety of strains, many of which came directly from commercial breweries. These liquid yeasts allowed homebrewers to experiment with more authentic and specialized strains, creating beers that resembled commercial craft beers in flavor, aroma, and mouthfeel. And thus began liquid yeast’s good reputation that continues to this day.
Liquid yeast offered several advantages over dry yeast:
- Viability and Vitality: Liquid yeast packs contained live (though dormant) yeast cells in its natural state of hydration, which were often more viable than their dry counterparts. This led to a more vigorous fermentation, reducing the risk of off-flavors.
- Purity: Liquid yeast was produced with greater quality control, meaning it was pure yeast without the presence of small quantities of off-flavor producing bacteria, which commonly plagued the early dried yeast strains.
- Variety: Liquid yeast producers offered a vast selection of strains, including those used by famous breweries. This gave homebrewers access to the same yeast strains used to produce their favorite commercial beers, and in many cases, like German hefeweizens, the taste impact was profound.
- Fermentation Characteristics: Liquid yeasts tended to have more predictable and consistent fermentation flavor profiles, which was crucial for brewers aiming to replicate specific beer styles. You could make a bock taste lock a bock and a wee heavy taste like a wee heavy.
Because of these advantages, liquid yeast quickly gained popularity, and dried yeasts’ reputation suffered. Many brewers regarded dry yeast as inferior and associated it with the homebrew aftertaste that they were trying to avoid.
The Rise of Modern Dry Yeast: A Revolution in Quality
I suppose this is ultimately a story of capitalism and competition, and to use the parlance of professional Nobel-prize-winning economists, the dried yeast producers “got their asses kicked,” and they didn’t like that. In recent years, however, the quality difference between liquid and dry yeast has narrowed to the point of insignificance. Advances in yeast drying technology have led to the development of dry yeast strains that are virtually identical to their liquid counterparts in measurable flavor and performance. Companies like Fermentis and Lallemand have invested heavily in research and development to bring the quality of their dry yeast to the same level as liquid yeast.
Here’s how modern dry yeast has caught up (or how they got their asses un-kicked):
- Improved Drying Techniques: Newer methods of drying yeast involve carefully controlled processes that maintain higher viability rates. The yeast cells are healthier and more robust when rehydrated, leading to more consistent fermentations. Gone are the days when the machine operators would call out, “Hey, Jimmy Jim Bob, hold my beer and watch me dry this!”
- Strain Development: Yeast manufacturers have developed new strains specifically for drying, ensuring that these strains can survive the drying process without losing their desirable characteristics.
- Increased Viability: Modern dry yeast contains a significantly higher number of viable cells per gram compared to older dried yeast, making it comparable to liquid yeast in terms of cell count, fermentation flavor, rate and attenuation.
- Extended Shelf Life: Dry yeast can be stored for long periods without refrigeration, which is a significant advantage for shipping packs across the country.
- Price: Dry yeast costs significantly less than liquid yeast.
A good example of dried versus liquid is Safale US-05 versus Wyeast 1056 (American Ale), which are genetically identical. Many brewers have conducted side-by-side comparisons and found little if any difference in the final beer, which shows how far dry yeast has come.
Conclusion: Why Not Have the Best of Both Worlds?
So, is liquid yeast better than dry yeast? Or what if you reversed this question and asked if dry yeast is better than liquid yeast? The answer is: it depends. For many years, liquid yeast was the top choice for homebrewers trying to produce the highest-quality beers with the most authentic flavors. However, the technological advancements in dry yeast production have leveled the playing field, making dry yeast a viable (ha ha, pun intended)—and more convenient—alternative.
For most homebrewers, the choice between liquid and dry yeast now comes down to personal preference, the specific strain required for the brew, and the practical considerations of storage and cost. While liquid yeast offers the advantage of a wider variety of strains, modern dry yeast is more convenient, has a longer shelf life, is half- to one-third the price, and performs as well as its liquid counterpart.
In the end, both forms of yeast have their place. The best choice is the one that suits your brewing needs and goals. There’s an old saying in the beer world: “What’s your favorite beer? The one that’s in front of me!” The same can be said for yeast. What’s your favorite? The one I’m using to make beer, because homebrewing is awesome!
