The Basic Components of Making a Really Tender Beer

For yeast that um has this you know branch pathway switched on all you need is sugar yeah so for a lot of different flavor active compounds like thiles. All of these compounds are coming from some precursor molecule in the case of thiles yeast do not produce the precursors right and so you need to have those precursors available and extracted from different substrates whether that's from barley hops grapes or thiobust or or whatever it is but you have to get them from somewhere.