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
Low-alcohol beer in craft non-alcoholic beer production. Beers that are labeled "non-alcoholic" still contain a very small amount of alcohol. Thus, some US states require the purchaser to be of a legal drinking age. Exceptions include: According to the Birmingham Beverage Company, the brewing process of traditional brews consists of eight basic steps, nine for brewing non-alcoholic brews. Low-alcohol beer starts out as regular alcoholic beer, which is then cooked in order to evaporate the alcohol. This is possible because alcohol is more volatile than water, so it is easier to boil off. The alcohol is allowed to escape and the remaining