Brewer's yeast is a single-celled micro-organism that reproduces through cell division or spin-off. The yeast breaks down various sugars into alcohol and carbonic acid and can do this both aerobically and anaerobically i.e. with or without access to oxygen. During fermentation, a variety of substances are also formed that contribute to its taste and aroma character. A successful fermentation requires good hygiene, i.e. cleanliness is a virtue and it is achieved with the products that we provide, as well as a good yeast.