Marmite, technically called “yeast extract,” is basically what gets scraped from the bottom of the beer barrel. The British breakfast staple, which was originally sold in earthenware jars that resembled the French stockpot called a marmite, was born more than 100 years ago in a small town called Burton-On-Trent. B-on-T is also the birthplace of Bass Ale. Bass was there because the water was considered so fine. Marmite was there as Bass’ garbage man: It created a use for spent brewer’s yeast.
Thanks for the thread link… I enjoyed… so the question is, has anyone been nutty enough to spread their yeast cake on a sandwich or toast? I’d imagine that here my be an added hoppiness to this vs the commercial version. When I brew next i’ll have to be a guinea pig on this one.
Put too much yeast nutrient in your wort and your yeast will love it but the brew will taste brackish, while I’ve never had vegemite it sounds like the last couple of brews I made… salty/brackish flavor. I had added it as a sudden decision, hastily and too much for the ten gallon batch I had boiled and forgot to write it in my notes. For two plus months I had been racking my brain for the cause then just the other night we were watching Andrew Zimmerman on Bizarre Foods, he was in Australia and one of the food items was vegemite which the description of sounded very much like these brews (split batch using two different yeasts). So… now I’ve put another experience under my brewing belt. :
Eating gator, crawdads,hogshead cheese (and soon unrefined oil) down here in New Orleans is OK but yeast cake doesn’t seem tasty and my one try of bread with it was NOT good
Isn’t brewing yeast high in Uric acid? I was reading an old Zymurgy that had an article that discussed that. Uric acid is bad because it can lead to gout…apparently. Maybe you have to consume an s-ton.
I hate to see the mess and disaster that is about to happen in your area but on the upside think of all the money you will save on cooking oil ;D Everything will be pre-greased.
Seriously though, I hope a big wind or current or something will keep this off the coast.
Which means Marmite is really, really, really, really tasty! Save the vegemite for your 6 foot tall muscle men in Brussels…
;D
If I understand correctly yeast extract which is what Marmite (the best) and Vegemite (the other one…) are, consist of brewers yeast that has been autolyzed. That’s right. They purposely make the yeast cells rupture and die a violent death. A result of which is HIGH percentage of naturally occuring MSG. Which is why it is so salty and delicious! Yes they claim no MSG, or rather, “no added MSG” don’t let that fool yah. Anytime you have autolyzed yeast extract in a product, you have mono sodium glutamate. They don’t have to tell you because it is “naturally occuring” rather than added. They are also actually allowed to claim no MSG or no added MSG because they have not added it! :
The funny thing is, many vegan diets and cookbooks that I have rely heavily on nutritional yeast for flavoring and the nutritional element ; loads of B vitamin complex, iron, protein. Fungus is kind of a fuzzy area I guess between plant life and animal? I guess it is only unethical if the life form has a certain number of cells?
Most all of those meat substitutes are loaded with autolyzed yeast extracts, as well as loads of other toxic cesspool ingredients and GMO ridden garbage. Bleh. That’s why I make my own veggie sausages. ;D
Never tried but I do try to keep an open mind to the like. I believe it may fall into the cetegory of an acquired taste. Looks good, smells good and probably tastes… well Okay. I do believe the jury is still out on this one.
