Beer, of course, is more than just grains, hops and water. It needs yeast, that microscopic, single-celled, eukaryotic critter that excretes alcohol when it eats sugar. Yeasts also instill distinct flavors. CraftHaus’ (crafthausbrewery.com) flagship Evocation Saison, for instance, is a slightly sour, lightly effervescent nectar that matches Las Vegas’ scorching temperatures exceedingly well.
At the microbrewery’s tasting bar, Dave Forrest discusses Evocation Saison’s yeast-driven characteristics. “We use a Belgian-style yeast,” he says. Forrest co-founded and co-owns the business with his wife, Wyndee.
He describes how yeast cultures from different geographic regions and even micro-locales have their own savors based on their genetics. And savvy beer consumers are keen on the carefully perpetuated organisms that bring Evocation Saison to chemical life. “They bring out esters — some banana flavor, some clove flavor,” Forrest adds.