Brewing much studied, the preservative nature of the soft resins is not yet fully understood, though it has been observed that unless stored at a cool temperature, the preservative nature will decrease. Brewing is the sole major commercial use of hops. Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour. The dominant types of yeast used to make beer are "Saccharomyces cerevisiae", known as ale yeast, and "Saccharomyces
Abbey Brewing Company of new styles of beer and limited commercial production of small draft batches on a half barrel brewing system. Because of the very limited access by large trucks, large scale batches are brewed under an Alternating Proprietorship In Moriarty, New Mexico on a 20 barrel brewing system. Both bottles and draft packaging occurs at the brewery in Moriarty. The Monastery of Christ in the Desert near Abiquiú, New Mexico hosts the master brewery that is licensed by the US Department of the Treasury, Alcohol and Tobacco Tax and Trade Bureau and the New Mexico Alcohol and Gaming Division. The licensed