Fermentation technology on an industrial scale has increased thanks to a number of breakthroughs. Fermentation of carbohydrates by yeasts, mostly strains of the species Saccharomyces cerevisiae (S.

cerevisiae), alcoholic drinks are created. S.

cerevisiae was conduct fermentative metabolism to ethanol and carbon dioxide in the presence of sugars, along with other crucial nutrients as the cells work to produce energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeast will create a large number of secondary metabolites, such as higher alcohols, esters, carbonyls, and sulfur compounds, which serve as crucial beverage flavor congeners plays a crucial role in determining the final flavor and fragrance of alcoholic drinks including whiskey, rum, and brandy as well as alcoholic beverages like beer and wine.

Yeast plays a crucial role in determining the alcohol level and sensory characteristics of drinks. This book chapter discusses the Brewer's Yeast S.

cerevisiae and role of brewing yeast in the production of beer as well as the development, physiology, and metabolism of S. cerevisiae in the fermentation of alcoholic beverages.

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