Microbe

Microbes are employed in the process of brewing beer. Egyptian brewers many encounter 100 numbered microbes, coming in one of four types:

• Yeasts are beneficial microbes which convert the sugar in a brew to alcohol. At least one yeast is required in order to make drinkable beer.

• Acetobacter convert sugar into acetic acid (vinegar). This will ruin a brew in large enough quantities, in addition to producing a sour flavor.
• Lactobacilli convert sugar into lactic acid, also a sour flavor.
• Molds convert sugar into mold. Mold is flavorless, but too much of it will render a beer undrinkable.

There are 51 yeasts in the game along with 12 acetobacter, 25 lactobacilli, and 12 molds.

Microbe Characteristics

All microbes consume the sugar (glucose and maltose) in a brew, converting it into their product (either alcohol, acetic acid, lactic acid, or mold) on a 1:1 basis. This process also consumes vitamins in the brew.

The various yeasts, as the most important microbes for brewing, have their own page.

The undesirable microbes have fewer characteristics than do yeasts. For one thing, they do not produce flavors. (Acetobacter and lactobacilli do, however, produce acetic acid and lactic acid, respectively, both of which impart a sour flavor to beer.)

It appears that the undesirable microbes do have an alcohol cap, much the way yeasts do, though this only comes into play when there is an alcohol-producing yeast in the brew. In absence of alcohol, there is no limit to the amount of acid or mold a microbe can produce, provided there is enough sugar and vitamins to work with.

All microbes possess an individual glucose floor and maltose floor. These dictate the amount of sugar (glucose and maltose) which the microbe will leave uneaten in a brew.

List of Microbes

• Yeast-1
• Yeast-2
• Yeast-3
• Lactobacillus-4
• Lactobacillus-5
• Acetobacter-6
• Mold-7
• Yeast-8
• Yeast-9
• Yeast-10
• Yeast-11
• Lactobacillus-12
• Lactobacillus-13
• Acetobacter-14
• Mold-15
• Yeast-16
• Yeast-17
• Yeast-18
• Yeast-19
• Lactobacillus-20
• Lactobacillus-21
• Acetobacter-22
• Mold-23
• Yeast-24
• Yeast-25
• Yeast-26
• Yeast-27
• Lactobacillus-28
• Lactobacillus-29
• Acetobacter-30
• Mold-31
• Yeast-32
• Yeast-33
• Yeast-34
• Yeast-35
• Lactobacillus-36
• Lactobacillus-37
• Acetobacter-38
• Mold-39
• Yeast-40
• Yeast-41
• Yeast-42
• Yeast-43
• Lactobacillus-44
• Lactobacillus-45
• Acetobacter-46
• Mold-47
• Yeast-48
• Yeast-49
• Yeast-50
• Yeast-51
• Lactobacillus-52
• Lactobacillus-53
• Acetobacter-54
• Mold-55
• Yeast-56
• Yeast-57
• Yeast-58
• Yeast-59
• Lactobacillus-60
• Lactobacillus-61
• Acetobacter-62
• Mold-63
• Yeast-64
• Yeast-65
• Yeast-66
• Yeast-67
• Lactobacillus-68
• Lactobacillus-69
• Acetobacter-70
• Mold-71
• Yeast-72
• Yeast-73
• Yeast-74
• Yeast-75
• Lactobacillus-76
• Lactobacillus-77
• Acetobacter-78
• Mold-79
• Yeast-80
• Yeast-81
• Yeast-82
• Yeast-83
• Lactobacillus-84
• Lactobacillus-85
• Acetobacter-86
• Mold-87
• Yeast-88
• Yeast-89
• Yeast-90
• Yeast-91
• Lactobacillus-92
• Lactobacillus-93
• Acetobacter-94
• Mold-95
• Yeast-96
• Yeast-97
• Yeast-98
• Yeast-99
• Lactobacillus-100