jäset

Jäset is a term used in Sweden to refer to the process of fermentation, particularly in the context of making alcoholic beverages. It is derived from the verb "jäsa," which means to ferment or to rise (as in dough). The term encompasses the biological activity of yeast and other microorganisms that convert sugars into alcohol and carbon dioxide.

This process is fundamental to the production of beer, wine, and spirits. In brewing, jäset involves yeast converting maltose sugars from malted barley into ethanol and carbon dioxide. For wine, grapes are fermented, with yeast consuming natural grape sugars to produce alcohol. Distilled spirits undergo a similar fermentation process before distillation, which concentrates the alcohol.

Beyond alcoholic beverages, jäset is also relevant in baking, where yeast causes dough to rise through the production of carbon dioxide. While the term is most commonly associated with beverages, the underlying principle of microbial activity driving chemical change is the same. Understanding jäset is key to appreciating the science behind many common food and drink production methods in Sweden and beyond.