Brewers are fully cognizant of the importance of providing sufficient nutrients to the brewing yeast to carry out fermentation. However brewers are not in the business of making yeast; they are in the business of making beer, cider and seltzer. Therefore the brewers are left with the difficult task of fine-tuning and adjusting the amount and quality of nutrients based on the product being produced. But what are those important nutrients? This presentation covers the nutritive requirements for various brewing and fermentative applications.