Brewer’s yeast

Although a member of the same genus, Saccharomyces, or sugar fungi, as the yeast used in baking bread, brewer’s yeast serves a much different function, and the two are not interchangeable. Baker’s yeast produces little alcohol but a substantial amount of carbon dioxide for the rising of bread. Brewer’s yeast produces more alcohol and is therefore instrumental in the brewing of beer. Due to its high content of B vitamins and protein, brewer’s yeast is also taken as a dietary supplement.